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Conservas de Cambados Mussels from Galicia in Escabeche (Pickled Sauce)

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A Priori

Conservas de Cambados Mussels from Galicia in Escabeche (Pickled Sauce)

$12.95

Plump. Meaty. Bright. These cooked whole mussels are the perfect balance between firm enough to hold their shape and tender enough to feel buttery on the palate—not chewy like other inferior brands. Their naturally orange color is intensified from the bold and zingy escabeche sauce, which seems to include a good amount of not-too-smokey Spanish paprika. The flavor of the mussels themselves is lightly briny, with a delicate ocean character, which is rounded out by the marinade’s aromatic kick. Bay leaves add a nice herbal flavor, but what truly sets these mussels apart is the addition of wine. We tried another brand that didn’t have both wine and vinegar in its marinade, just vinegar, and it had no where near the complexity of these. The wine coaxes out the paprika flavors nicely, adding a dash of fruity sweetness along the way.

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Mama Africa’s Pili Pili Sauce

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Mama Africa

Mama Africa’s Pili Pili Sauce

$10.95

Not to be confused with the Portuguese piri piri, which this sauce inspired, pili pili is a popular condiment in the Congo and Ivory Coast regions of Africa. “Pili” means pepper and, legend has it, it got its name because the sauce is so spicy you have to say pepper twice. Pili pili’s flavor centers on the powerful heat of the African bird’s eye chili, rounded out with savory garlic and onion. This one has a golden hue and thick texture—punctuated with bits of the pepper and alliums. It has a slight, bright acidity from the vinegar, which makes it more nuanced and interesting than a typical hot sauce. But don’t let the other flavors fool you—this pili pili packs an extreme amount of heat.

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Wildfish Cannery Smoked Sockeye Salmon

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Wildfish Cannery

Wildfish Cannery Smoked Sockeye Salmon

$17.95

Also known as “red salmon,” sockeye is much more dense that typical Atlantic salmon, with a richer, deeper salmon flavor. It also has the firmest texture of all Pacific salmon, so it can stand up to use in any dish. We especially love this smoked one, which is sustainably-line caught in the wild waters of Alaska. Packed in thick, coral-red strips, its texture is immaculate—not mushy like other canned fish—and its taste is a blend of the rich fish, a good hit of brine and a sweet, pronounced touch of smoke from a natural wood-smoking process.

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Wildfish Cannery Canned Coho Salmon

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Wildfish Cannery

Wildfish Cannery Canned Coho Salmon

$12.95

Sustainably line-caught in the wild, this salmon is much more deeply flavored that farm-raised Atlantic salmon. Coho is known for its richness and drier texture, which holds up well during the canning process unlike others that go mealy. Plus, it’s much less fishy than other grocery store brands we’ve tried. The taste is delicate—complimented by seasonings like garlic, onion and white pepper that don’t overwhelm the salmon, but rather coax out its natural flavor. A nice kick of salt makes it tasty enough to stand alone atop a cracker, while the succulent chunks of fish can stand up to being incorporated into various dishes as well.