So much more than oil...
Discover alternative ways to preserve the taste of the sea.
For centuries, olive oil has been the most common way to preserve fish. But at The Timeless Tin, we celebrate diversity: the depth of tomato sauces, the complexity of escabeche (pickled sauce), the intensity of squid ink.
A classic recipe that's not only easy to savor but also to take anywhere
Bonito del Norte with a light pickled sauce
Zesty lemon and rich olive oil enhance the delicate flavor of tender sardines.
The best artisanal sardine in spiced tomato sauce
A classic recipe that's not only easy to savor but also to take anywhere
A classic recipe that's not only easy to savor but also to take anywhere
The best artisanal sardine in tomato sauce
Smoked over beech wood offer a delightful flavor twist.
BRISLING No. 2: Expertly smoked with beech wood, these sprats capture the essence of the Baltic Sea.
BRISLING No. 1: Rich and smoky, Baltic Sea Sprat No. 1 is ideal for elegant appetizers.
A classic recipe that's not only easy to savor but also to take anywhere
REGNBUE ØRRED: Delicately smoked with juniper and lemon thyme, that brings a fresh, aromatic flavor.
A classic recipe that's not only easy to savor but also to take anywhere
A classic recipe that's not only easy to savor but also to take anywhere
SILD No. 1: Norwegian Sea herring, delicately smoked and seasoned with white pepper and wild ramson, enhancing its bold and aromatic character.
BLÅMUSLING No. 1: Marinated with Dill and Fennelo ffer a perfect balance of fresh herbal notes and the natural sweetness of the shellfish
FÆRØSK LAKS No. 3: Gently smoked Faroe Islands salmon over beech wood, enhancing its rich texture with subtle, aromatic depth.
Mackerel in a vibrant, spiced tomato sauce that adds the Nuri twist.
Hand-prepared sardines in extra virgin olive oil, infused with aromatic herbs — a true French classic in every bite
Delicious and surprising green curry tuna belly.
Hand-prepared French sardines, garnished with green pepper and preserved in extra virgin olive oil.
A tribute to Basque kitchens—garlic, cayenne, and premium seabass come together for a powerful, classic bite.
Fresh French sardines, hand-prepared with truffles and achards, preserved in cold-pressed extra virgin olive oil.
The result is delicious yellowfin tuna belly fillets coated in a rich pesto made with fresh basil, Parmesan cheese, and walnuts.
Savory mackerel in a flavorful tomato sauce for a balanced, fresh taste
These particularly tasty mackerel fillets, marinated in Chablis white wine, are made with great care in the Rödel tradition.
Big in size, bold in flavor—these large mussels bring all the intensity of a traditional escabeche with a clean, modern finish.
Extra-large and extra tender, these mussels are a Cantabrian treasure preserved in a perfectly balanced, artisanal pickle
A coastal classic, bottled with care. This salsa verde hake captures the comforting flavors of northern Spain.
Delicate yet deep, this cuttlefish in its ink channels the soul of northern Spain's most iconic seafood stews.
A Mediterranean twist on Cantabrian catch—the subtle richness of seabass meets the brightness of fresh pesto.