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  • about
  • shop
    • all products
    • seafood
    • olives
    • vegetables & peppers & more
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    • other fine foods
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Txoko para Todos: A Food Blog for All

Home   Txoko para Todos: A Food Blog for All   Page 2 of 25
Cantabrian anchovies, ventresca tuna, mackerel, sardines, and more tinned fish for vitamin D

Vitamin D? Where to Buy Healthy Tinned Fish Online? Right Here, Of Course

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Your one-stop shop for the sunshine vitamin in its most delicious form, Donostia Foods.

No need to venture to a multitude of sites, vitamin D can be found in our sardines (four different styles), mackerel fillets, Bonito del Norte tuna, and Cantabrian anchovies. Even when skies are grey, get your daily dose of sun, and it tastes great.

Take a look at our full tinned fish collection.

Sure, all of this tinned and jarred fish is conveniently read-to-eat, but perhaps you have a bit of time to put something together so you can really savor all that seafood? Not to worry, we have you covered there, too.

Just check out our recipes and serving suggestions for tinned fish (and more) for an abundance of different ideas.

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Salmon in Parchment Over Fire-Roasted Tomato and Pimiento Salad - Donostia Foods

Salmon en Papillote (Salmon in Parchment)

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From @syabritefood on Instagram, a serving suggestion to elevate the simple classic, baked salmon, with a dressing of our fire-roasted tomato and pimiento salad and mussels in escabeche.    

Salmon en Papillote (Salmon in Parchment)

Total Time: 20 minutes.

Servings: Sauce can be spread out over as many salmon fillets as you see fit. 

Ingredients

  • 1 jar Donostia Foods Fire-Roasted Tomato & Pimiento Salad
  • salmon fillets
  • 1 tin Donostia Foods Mussels in Escabeche
  • olive oil
  • lemon
  • capers

Directions (via @syabritefood)

1. Bake the salmon fillet on parchment with lemon, capers and olive oil, 400 degrees, about 12-15 minutes. Before placing lemon slices on top of salmon loin inside parchment, remove lemon seeds to avoid bitter aftertaste. Add ground black pepper to lemon slice and capers or even a pinch of your favorite chili or Piment d'Espelette.

2. Sauté the tomato and pimiento salad with olive oil over medium heat until tomato and pimento portions melt down to make a thick, chunky and savory sauce. Then, mix with a full tin of mussels in escabeche.

3. Blend the escabeche sauce from the tin of mussels well with the tomato and pimiento, and keep at low heat for two minutes before serving. 

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For additional recipes and serving suggestions for Spanish conservas, please see our aptly named Recipes & Serving Suggestions page.

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Cantabrian anchovies with escalivada on toast - Donostia Foods

Escalivada & Cantabrian Anchovies: A Tried and True Traditional Tapa

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Escalivada: fire-roasted eggplant, pimientos, and onion. Slow-cooked and smoky, and here accompanied by a Cantabrian anchovy fillet. Ready to eat, vegan (when not joined by an anchovy), delightfully flavorful.

This simple, traditional appetizer comes together in minutes. 

Escalivada with Cantabrian Anchovies

Total Time: Depends on your toaster and desired level of toasting.

Servings: Based on available number of slices of bread. With one tray of escalivada and at least a half of a loaf, we'll say 4 to 6. 

Ingredients

  • 1 tray Donostia Foods Escalivada (Fire-Roasted Eggplant, Pimientos, & Onion)
  • 1 jar Donostia Foods Cantabrian Anchovies
  • fresh bread
  • extra virgin olive oil (optional)

Directions

1. Slice a fresh loaf of bread in slices of not insignificant thickness, so suitable for absorbing olive oil and flavors of the escalivada, and toast those slices.

2. Dress toast with extra virgin olive oil, if you'd like. Not entirely necessary, but rarely is it wrong to add a touch of olive oil.

3. Layer with escalivada, making sure to mix on each slice a little of the eggplant, peppers, and onions. The ideal spread provides a a taste of each with every bite.

4. Top with a Cantabrian anchovy fillet or two and serve. 

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For additional recipes and serving suggestions for Spanish conservas, please see our aptly named Recipes & Serving Suggestions page.

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Easy pull can opener opening a tin of Donostia Foods Cod Fish in Biscayne Sauce

The Easiest Open Easy-Open Can Opener

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NOW AVAILABLE FOR ORDER

Our tins are, ostensibly, easy-open. But, they're also well sealed, and some have said they may be difficult to open due to arthritis or poor grip or just because of their fantastic seal. Fear not.

We have found a simple and sensible can opener that makes our easy-open tins easy to open for all.

Just pop the tab, get it on the end of the hook, and let leverage do the rest.

 

We want everyone to enjoy the superb seafood sealed so well within our tins, as easily as possible.

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For recipes and serving suggestions for Spanish conservas, please see our aptly named Recipes & Serving Suggestions page.

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Cantabrian anchovy olive oil left in the empty jar - Donostia Foods

What Do You Do With That Umami-Packed Cantabrian Anchovy Olive Oil?

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You’ve reached the final (magnificent) Cantabrian anchovy in a jar. After you savor the fillet, what do you do with the umami-packed olive oil that remains?

Please let us know how you use the anchovy oil and we’ll spread word of your ingenuity, and show other anchovy aficionados the way. Together, we shall not let any of the flavorsome golden oil go to waste.

How to Use Leftover Olive Oil from Your Jars of Anchovies, from Fellow Cantabrian Anchovy Fans:

  • "I use it to make the perfect tasting aioli to use on the roll for shrimp Po'Boys. It is absolutely delicious." - Ronald H.
  • "Pasta! Either cherry tomatoes, broccoli, or cauliflower stewed in anchovy oil make fabulous pasta sauce! You can also make a small batch of anchovy garlic mayo😍" - @great_lakes_huigan
  • "Anchovy oil naturally belongs in the most delicious Caesar salad dressing!" - Kay S.
  • "I use it as the oil for cooking a pot of dry beans!" - @jeneanf
  • "Now that I'm thinking about it 🤣 you can fry some bread crumbs in it as well 😋" - @great_lakes_huigan
  • "I use the leftover anchovy oil to make salad dressing. 😋" - Liz B.
  • "...when pan-frying almost anything I'll sometimes add a dab of anchovy oil to go with the butter, like scrambled or sunny-side up eggs. A delight..." - @madtexican
  • "Whatever you do: Don’t throw it out!!!!!!" -@chefallisonanastasio

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For additional recipes and serving suggestions for Spanish conservas, please see our aptly named Recipes & Serving Suggestions page.

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Crispy Sardine Cakes with Escabeche Aioli on a very nice plate - Donostia Foods

Crispy Sardine Fish Cakes with Escabeche Aioli

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A tinned fish recipe for our times. Below you will find the directions necessary to transform our sardines in escabeche into what will quickly become the preeminent fishcakes of all the fish cakes (there seems to be no consensus on spelling as one word or two; this will do nothing to solve that issue). You will also dip anything and everything that is dippable into the escabeche aioli, until the tiny bowl is clean.   

Crispy Sardine Fish Cakes with Escabeche Aioli

Total Time: About 1 and 1/2 hours.

Servings: Six, three inch sardine cakes (from just one tin of sardines!). 

Ingredients

for the sardine cakes

  • 1 tin Donostia Foods Sardines in Vinegar (Sardinas en Escabeche)
  • 3/4 pounds russet potatoes (a couple medium size potatoes, or one large one, if that's your thing)
  • 1 tablespoon mayonnaise
  • 2 eggs
  • 2 tablespoons Donostia Foods Lilliput Capers
  • 1/2 tablespoon lemon pepper
  • 1 tablespoon chopped shallots
  • 1 cup breadcrumbs
  • dash of kosher salt
  • li'l bit of olive oil for frying
  • chopped parsley and a squeeze of lemon, if desired

for the escabeche aioli

  • 1/2 cup mayonnaise
  • 1 small clove of garlic, grated
  • escabeche sauce from the tin of sardines in escabeche

Directions

1. Pre-heat the oven to 425 degrees. Brush whole potatoes with a luxurious coating of olive oil, for they are about to be part of an appetizer fit for a king. Sprinkle with kosher salt and roast for 45-50 minutes. Let them cool as you move to the next step. 

2. Open the tin of sardines in escabeche and place the sardines in a medium size bowl while being sure to save as much of the escabeche in the tin as possible for the aioli. It's worth taking your time here to be diligent, and not let a drop go to waste. The reward later is immense.

3. While you wait for the potatoes to cool enough to handle, mix together the escabeche, 1/2 cup mayonnaise, and garlic for the simplest, most exquisite sauce fish cake have ever known.

4. When the potatoes are a non-finger burning temperature, cut them open and scoop out the insides, adding to the sardines waiting patiently in the medium size bowl. Have fun mashing the sardines and potatoes with a potato masher. Don't hold back. Mash. Stir in mayonnaise, one beaten egg, capers, lemon pepper, shallots and salt. Refrigerate for 20 minutes.

5. Beat the second egg and put in a shallow dish. Place breadcrumbs in another dish (make sure to have plenty of dishes on hand for all of this). Form the sardine-potato mixture into two to three inch cakes, dip each cake in the egg, then coat with breadcrumbs. Place the formed sardine cakes onto a pan lined with parchment paper. Refrigerate for another 10 minutes.

6. Heat a quarter of an inch of oil in a large, heavy skillet over medium to medium-high heat. Fry for about 2 minutes per side or until mouth-watering golden brown.

7. Serve with the escabeche aioli to what will quickly become a jubilant gathering of human beings.

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Crispy sardine cake with a dab of escabeche aioli atop - Donostia Foods

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8. BONUS! Made a whole bunch of crispy sardine cakes because you expected more people at your party, but plans changed and weak excuses were made, but oh well, these things happen and you have some cakes left over? You're in luck. They remain sensational sardine cakes the next day, this time as sandwich patties on your favorite style of bun with lettuce, tomato, and if you're lucky, some of that escabeche aioli. 

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For additional recipes and serving suggestions for Spanish conservas, please see our aptly named Recipes & Serving Suggestions page.

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Octopus in Olive Oil French Fries with Mojo Picon Sauce - Donostia Foods

Octopus French Fries

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Octopus in olive oil and mojo picón and French fries. A kind of Pulpo poutine without the cheese curds (unless that's something you want to experiment with, then by all means please include them with our full support). 

Octopus French Fries

Total Time: If you do as we did and simply walk down the street to purchase perfect French fries, then accentuate their perfection with the below, 5-10 minutes. If you make your own fries, according to one of the recipes below? Longer.

Servings: One stacked sandwich, or two more reasonably-sized ones. 

Ingredients

  • Donostia Foods Octopus in Olive Oil
  • Mojo Picon
  • French fries

Directions

1. Simply pop a tin of octopus in olive oil and sizzle briefly in pan. Keep it low to avoid splatter if you have the time for such prudence, or call upon the aptly named splatter screen to do its duty if you are hungry and have little time to waste. 

2. French fries. As confessed above, the ideally formed fries you see where purchased from a fine local takeaway establishment for expediency. If you care to make your own, three excellent options: this recipe, if you want to commit an afternoon to soaking potatoes; this baked fries recipe, if you'd like that oven-cooked vibe; and this air fryer recipe, if you have an air fryer.   

3. Place a heaping portion of your sizzled pulpo atop the French fries you’ve made (or purchased down the street). Add Mojo Picón, as desired. With each bite nod your head in recognition of life’s simple and delicious joys.

 

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For additional recipes and serving suggestions for Spanish conservas, please see our aptly named Recipes & Serving Suggestions page.

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Escalivada sandwich with vegan pesto on toasted sourdough - Donostia Foods

Escalivada Sandwich with Vegan Pesto: A Light & Easy Lunch

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Light and easy, yes. Deliciously fire-roasted and smoky? Also yes. If you're short on time you don't have to skimp on flavor with this vegan sandwich. All that fire-roasting, you see, goes a long way.  

Escalivada Sandwich with Vegan Pesto

Total Time: Dependent on your toasters ability to achieve your ideal crispiness and color.

Servings: One stacked sandwich, or two more reasonably-sized ones. 

Ingredients

  • Donostia Foods Escalivada (Fire-Roasted Eggplant, Pimientos, and Onion)
  • Vegan Pesto or Salsa Verde
  • fresh lettuce
  • crusty, fresh sourdough for toasting

Directions

1. Slice and toast those slices from your fresh loaf of sourdough.  

2. Open a tray of escalivada and drain the juices. You can leave the juices, but if the sandwiches structural integrity is important to you, drain the juices.

3. Apply your desired amount of vegan pesto or salsa verde to your freshly toasted slices, and build upward.

4. Eat, joyously.

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For additional recipes and serving suggestions for Spanish conservas, please see our aptly named Recipes & Serving Suggestions page.

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Escalivada on a plate - fire-roasted eggplant and pimientos and onions

What's New: Escalivada, Fire-Roasted and Fantastical

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The traditional dish of Catalonia, escalivada is fire-roasted eggplant, pimientos, and onion. Slow-cooked and smoky, a delicious dish on its own or with a variety of other conservas (as we will photograph and eat shortly). And? Just as you see, straight out of the tray. Also? Available for order now.

The finest selection of fresh eggplant, peppers, and onions are roasted over fire and packed in their own juices. Vegan and healthy and flavorful. You'll love it.

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Ventresca tuna with mango vinaigrette - Donostia Foods

Ventresca Tuna with Mango Vinaigrette

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White tuna belly fillets, particularly these sensational slices of ventresca of Bonito del Norte, are something to savor all on their own. Which is an odd statement to make immediately preceding a recipe for an accompanying sauce. But, sometimes you want a little more, a different perspective, and when you find a complement like this mango vinaigrette you get just that. The pairing of buttery ventresca with the subtle sweetness of the emulsion will satisfy and delight. 

Ventresca Tuna with Mango Vinaigrette

Total Time: Not an unreasonable amount. Twenty mintues, tops.

Servings: several.

Ingredients

  • tin of ventresca tuna white tuna belly fillets
  • 4 ounces diced mangos (fresh or frozen)
  • 1/4 cup water
  • 1/4 cup sugar
  • 1/2 tablespoon grated ginger
  • 2 tablespoons olive oil (you can use the olive oil from the tin of tuna)
  • 2 tablespoons sherry vinegar
  • salt
  • lemon zest
  • cilantro, for garnish

    Directions

    1. Puree the mango in a blender with the water, then put into a small saucepan and add the sugar.

    2. Bring to a boil, then lower the heat and simmer until reduced by half.

    3. Remove from heat and add oil, sherry and a dash of salt. Add additional water until you've achieved your ideal consistency.

    4. Ladle a small portion on a plate and layer the tuna belly fillets in any way you see fit. Above we went with the fanning out of the fillets, which was nice. 

    5. A bit of lemon zest on top and a garnish of cilantro, and you'll have a tapa ready to serve. 

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    For additional recipes and serving suggestions for Spanish conservas, please see our aptly named Recipes & Serving Suggestions page.

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    White Asparagus toasted pita with zaatar cream cheese - Donostia Foods

    Back in Stock (Finally): White Asparagus D.O. Navarre & A Delightful Serving Suggestion

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    The wait has seemingly been interminable, but that wait has now met its end. Our extra thick white asparagus D.O. Navarre, the tender delicacy emblematic of the region, renowned for its unique flavor, so very delicious and good, is back in stock and available for order.

    In celebration of such acclaimed asparagus, we suggest preparing it in the style above: on toasted pita with za'atar, pistachios, cream cheese, and drizzled with olive oil. See the full recipe for details of this quick and easy appetizer (in this instance made vegan with vegan cream cheese) and you'll agree it was worth the wait.  

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    For additional recipes and serving suggestions for Spanish conservas, please see our aptly named Recipes & Serving Suggestions page.

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    Tinned squid tacos - canned squid recipe with honey mustard slaw - Donostia Foods

    Tinned Squid Tacos: An Easy Recipe for Tuesday

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    Tinned squid tacos. Back to a personal favorite for the alliterative dinner so popular on Tuesdays. A tin of our squid in American sauce combined with a honey mustard slaw and wrapped in a corn tortilla. Supremely simple, and far more delicious than other tacos that claim to be supreme.

    That honey mustard slaw? A delightfully light mix of well, a bag of slaw from the local market, old-fashioned coarse grain mustard, honey, salt, black pepper, and a couple of tablespoons of milk.

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    For additional recipes and serving suggestions for Spanish conservas, please see our aptly named Recipes & Serving Suggestions page.

    Read More


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