110
In Brine
110 tins in stock.
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 110 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.
Mostly, in this set
Razor Clam37
Cockle22
Clam16
Tuna7
Scallop5
Tins that eat this way
Berberechos (Wild Cockles in Brine)Matiz→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) 6/8Conservas La Narval→Razor Shell in BrineAr de Arte→Galician Clams in BrineDon Gastronom→Razor Shells in BrineLuliña→Razor Clams in BrineConservas de Cambados→Razor clams in brineLos Peperetes→Razor Clams in BrineRosa Lafuente→Razor Clams in BrineA Conserveira Tradición→Spanish Cockles in BrineLa Brújula→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→Razor Clams In BrineLa Narval→Salmon in brine with lemonDiplomats→Natural Cockles in BrineLa Narval→Clams in Brine 18/20Ramón Peña→