Inside Market Hall

From Sea to Larder

19 January 2018

Jarred and tinned fish—grilled branzino, cod, smoked salmon and anchovies—are a must-have in any pantry (especially after long days when that takeout menu is winking at you). These fishy essentials are almost magic, adding depth and umami to your favorite dishes, banishing snack-time doldrums, and instantly creating quick, satisfying (and nutritious!) straight-out-of-the-larder meals. These are our favorites—let's dive in.

iasa grilled branzino in olive oilGrilled Mediterranean Sea Bass in Olive Oil from IASA

Branzino Grigliato starts with sustainably-farmed Mediterranean sea bass. The fish is gently grilled and hand-packed in tins with mild olive oil, allowing the subtle smokiness and nuanced flavor of the sea bass to come through.

How to use: Serve over slices of boiled potatoes with a fresh salad of shaved fennel, parsley, plenty of extra virgin olive oil and a spritz of lemon.


cod fillets croppedCod Fillets in Olive Oil

Tender, select cod fillets are slowly cooked in olive oil, resulting in rich, succulent pieces of fish with just a hint of brininess. "Move over, Tuna"—a New York Times pick.

How to use: Say good bye to boring desk lunches—stuff piquillo peppers with a simple salad of cod, finely chopped Vidalia onion and celery dressed with Agrumato Lemon Olive Oil. Or for an easy appetizer, try our recipe for Spanish Bacalao Ajoarriero.

dear north salmon 400x522Wild Smoked Sockeye Salmon from DearNorth

DearNorth's Wild Smoked Sockeye Salmon—responsibly-fished and smoked over alderwood—is deliciously meaty yet delicate, with subtle notes of smoke and the sea.

How to use: For an easy, satisfying breakfast, fold flaked smoked salmon into soft scrambled eggs and top with chopped chives.




iasa spicy anchoviesIASA Spicy Anchovies

IASA Spicy Anchovies are an addictive combination of whole salt-cured anchovies marinated with fiery hot peppers and mild olive oil.

How to use: These spicy anchovies add heat and umami to pasta sauces, soups and stews. Use to create a rich, flavor-packed base for Sorrento-Style Fish Stew, a classic fisherman's stew popular in Campania packed with cod, squid and a variety of shellfish.

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