Recipes from the drawer, notes from the road, and everything we learn chasing the best tinned fish in the Mediterranean.
Confit Garlic, and the Oil You Get For FreeGarlic, olive oil, rosemary, an hour of doing nothing. You get sweet spreadable cloves and a jar of...Read ✦
Recipe
How to Build a Tin BoardOpen the drawer, open three tins, whip two dips and cut a great deal of toast. The least...Read ✦
Recipe
The Whole Fish, and How to Stop Being Frightened of ItA whole sea bass, a lot of lemon, tenderstem on the side. The most impressive thing you can...Read ✦
We try everything before it ever reaches you. Every conserva in The Salty Club has been tasted, tested and considered and only the ones that genuinely stopped us in our tracks make the cut. No compromises. Just the finest tinned fish the Mediterranean has to offer, curated by two people who care about this more than is probably normal.
We open them so you do not waste €6 on a sad sardine. Honest scores, no sponsorships.
Sun, salt and far too many tins. This is where it all actually happens.
