In Brine

Water and salt only, the cleanest way to taste a fish's actual flavor, most often tuna, mussels, clams and cockles; lower in fat and drier. About 135 tins. Add fat back: fold it into rice with olive oil and lemon, into pasta with butter, or into a sandwich with mayo. Brine tuna on dry bread is what made people think they disliked tinned fish; add fat.

House pick

Galician Clams in Brine 25/30

La Narval · In Brine

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Mostly, in this set

Razor Clam42

Cockle21

Clam17

Tuna12

Sea Urchin7

Tins that eat this way

Berberechos (Wild Cockles in Brine)Matiz→Spider Crab - in BrineLos Peperetes→Cockles in brinePepus→Cockles in BrineCabo de Peñas→Clams in Brine 12+ pieces per tinReal Conservera Española→Razor Clams in Brine 4/6 - BigReal Conservera Española→Clams in brineReal Conservera Española→ Razor Clams in Brine (La Narval) 6/8La Narval→Razor Shell in BrineAr de Arte→Galician Clams in BrineDon Gastronom→

Worth a look

Clams in Brine 18/20by Ramón Peña · at Good Cheese

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Razor Clams - In BrineLos Peperetes→Razor Shells in BrineLuliña→Razor Clams in BrineConservas de Cambados→Razor clams in brineLos Peperetes→Mussels with Spring onions in Brine – PORTO MUINOSPorto-Muiños→Razor Clams in BrineRosa Lafuente→Razor Clams in BrineA Conserveira Tradición→Sardines in brine with Lemon- PENMARCHPointe de Penmarc'h→Spanish Cockles in BrineLa Brújula→

Worth a look

Large Cockles in Brine 30/40by Conservas de Cambados · at Caputo's

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Razor Clams in BrineCasa Santona→Natural Monkfish Liver in BrinePorto-Muiños→Hake fillet in Brine- MinervaMinerva→Galician Razor Clams in Brine (Selección 1920) 120gReal Conservera Española→Tuna Fillets in BrineTenorio→