These wild blue crabs are caught off the coasts of Indonesia's Maluku Islands; the producer immediately steams them for freshness and hand-picks the unbroken muscles connected to the crabs' swimming legs, so each can has large chunks of meat as opposed to the shredded, pulpy stuff from the supermarket. You'll absolutely love North Coast's delicate, buttery-sweet and clean flavor. MUST ORDER MINIMUM OF 2 POUNDS (ANY COMBINATION OF SEAFOOD). ALL SEAFOOD SHIPS WITHIN 2 BUSINESS DAYS VIA OVERNIGHT SHIPPING FOR A FLAT RATE OF $30. FREE OVERNIGHT SHIPPING ON SEAFOOD ORDERS OF 6 POUNDS OR MORE. (Note: Other Milk Street FREE Standard Shipping offers DO NOT apply to these items). More FRESH seafood offerings here.

If you think about the typical can of anchovy fillets that you expect to cook with, these are radically different. While many tinned anchovies from supermarkets and even from specialty grocers can be overly salty, oily and fishy, these succulent whole fish taste clean and bright, with an extra boost of flavor that comes from their golden olive oil marinade. Bold, yet not overpowering, the marinade gets an aromatic boost from a whole cayenne pepper and whole clove of garlic, while wine vinegar adds an extra tang that takes it to another level. Yet the fresh flavor of the fish still shines. Olasagasti’s anchovies are caught at their peak every spring and are tender, yet toothsome, yielding a satisfying chew before melting in your mouth. Like other tinned fish, the spine is present and can be removed if you choose, but the canning process makes it brittle and soft enough that it’s completely edible—you won’t notice it.

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.

These petite whole sardines (with the heads removed) are just under two inches long, but their small stature doesn’t equal a lack of flavor. Elegant, clean and tasting lightly of the sea, these sardines have no trace of the pungent fishiness and unpleasant unctuousness that store bought versions often have. Their meaty texture is the perfect compliment to the silky richness that the olive oil gives the fish, lightly coating each one and helping to carry their flavor. And as with other whole tinned fish, there are still spines inside. They are easy to scrape out, but are made soft and brittle enough during the normal processing that they are barely noticeable when eaten.

Caught at their peak each spring in the chilly waters of the Cantabrian sea, the flavor and texture of these fillets might convert even the staunchest anchovy hater. Pleasantly plump and meaty, these have an intensely savory flavor and a nearly buttery quality, both in the smooth richness of their flavor and melt-in-your-mouth texture. You’re left with an uncommon, lingering umami and faint taste of the ocean. One of our biggest gripes with store-bought anchovy fillets is the mealy, pasty texture they can often take on, so we were pleased that these have a firm, yet richly succulent character to them. These are also boneless.

Unlike supermarket tuna, which can be mealy or soggy, CS Fishery's product is wonderfully dense and flaky—you can tell this is tuna meat. The fresh, mild and meaty fish is packed in olive oil and seasoned with Jacobsen sea salt, made from the same waters from which the fish are caught. This is premium American tuna—with a clear supply chain—at a reasonable price.

Plump, crisp and mouth-wateringly briny, these capers are an elevated version of the popular pantry staple. Many caper varietals are packed in salt, but the vinegar gives them a pleasant pickle-like quality. These capers in particular have a burst of fruity and floral flavor that makes for a more nuanced bite (that might just change the mind of any caper hater you know). A subtle sweetness balances the tangy vinegar flavor as well. The buds are about medium sized, so you get a juicy pop of flavor, but small enough that you don’t have to chop them up if you don’t want to. Plus, the lovely brine can be used on its own once you finish the jar in vinaigrettes and more.

Harvested on the Aeolian Islands off Sicily’s northeastern coast, these plump, meaty capers are a world apart from the usual tiny nonpareils. Picked and preserved in olive oil flavored with oregano, bay and vinegar, they pack a bright, balanced herbal flavor—none of the sharpness of most capers. Try them in salads, pasta sauces or even pizza.

Grown and traditionally milled in Ireland, these oats have a hearty texture, with a pleasant, tender chew from the barely cut oat berries. They cook up creamy thanks to the starch content, and though the oatmeal becomes stickier as it cools, it's never gluey like some versions that have a lot of powdery filler. We love how Flahavan's oats have a nutty, toasty depth of flavor on their own and taste equally delicious whether you pair them with berries and fruit, warming brown sugar or rich nut butters.

Wild cod fillets, sourced from the pristine northeastern reaches of the Atlantic Ocean, are gently poached in olive oil until they are tender and flaky—but never mushy. We love their sweet, succulent flavor: Even though no butter goes into their preparation, the fillets have a buttery richness you won't find in other preserved (or even fresh) cod. Family-run company Bacalaos Alkorta, based on the Basque coast of Spain, packs them in high-quality olive oil that gives the usually lean fish a wonderful lusciousness and imparts distinct grassy-fruity notes. Try these cod fillets as an upgrade to canned tuna in any recipe, but especially for niçoise salads and pasta—cod is both a lighter-tasting option, as it has a more delicate flavor than tuna, as well as a richer option thanks to the silky olive oil. Or make a simple and delicious open-faced sandwich: Spread a few forkfuls of cod on a hearty rye or baguette with a sprinkle of salt, chopped fresh herbs, a splash of lemon juice and peppery shaved radish.

• Net Weight: 228 grams
• Ingredients: Garlic, brandy vinegar (pure fermented vinegar), sugar, salt, onions, hot peppers, pepper, citric acid
• Place of Origin: Austria

• Net Weight: 228 grams
• Ingredients: Onions, brandy vinegar (pure fermented vinegar), sugar, salt, pepper, estragon (tarragon), mustard seeds, potassium metabisulphite
• Place of Origin: Austria

A traditional antipasti from Sicily made with carefully sourced ingredients, this tasty bite has juicy, tender, fruity pepper flavor and a hint of spice in every juicy bite. Savory tuna complements, but doesn’t overpower the pepper flavor. The other flavors (a bit of tomato, the extra bit of brine from capers, the tang of the vinegar) round everything out really nicely. The peppers are chubby and round and stuffed with smooth tuna, with a meaty green olive on top. They’re packed in oil, which as taken on a slight red-orange hue from the red of the peppers.

We can’t get enough of these roasted, hand-cut jarred heirloom tomatoes. Over 30 different varietals are used to make these juicy morsels—including Jaune Flamme, Black Cherry, and Green Zebra—so its color is as varied and complex as its taste. The flavor is balanced between sweet and pleasantly acidic, as the roasting coaxes out the fruit’s jammy sweetness, while balsamic vinegar brightens everything—but it’s not so overwhelming that you can’t incorporate these tomatoes into other dishes.

Don’t be startled by the green and yellow hues of these tomatoes! They aren’t sour and underripe. Rather, they’re mellow, smooth and balanced, and they pair extremely well with mild proteins like chicken or fish. Think of them as the white wine of tomatoes. This mix includes up to 30 varietals—including Aunt Ruby's, Green Zebra and Lucky Tiger—while a splash of balsamic vinegar adds a bright, jammy sweetness to each jar.

With flavors that lean sweet and fruity, these sunset-colored tomatoes include dozens of different varietals like Jaune Flamme, Kellogg's Breakfast and Nebraska Wedding. Befitting their orangey-yellow hues, light citrus notes come through, too. Balsamic vinegar adds a touch of acidic brightness—but we love how these tomatoes aren't overly seasoned, so they work just as well on their own as they do in other foods.

Coaxing out the rounded, complex flavor of garlic is an essential part of the cooking process, but what if you don’t have time? Pre-prepped grocery store jarred garlics are typically raw—so they won’t speed up the process much—and often taste bitter and harsh, or lack flavor altogether. We searched for a garlic that was pre-prepped (to avoid painstaking slicing and grating), shelf-stable and already cooked and flavored so it could be used straight from the jar. We didn’t see any products on the market that fit the bill. That’s why we developed our own. Enter: Milk Street Premium Essentials Garlic Confit, which features a whole head of garlic in every jar. To make it, we simmered delicate slivers of garlic with herbs and spices in a creamy blend of extra-virgin olive oil and buttery Indian ghee. First, you taste the rich, rounded garlic—slow-cooked and tender. Then, the bright tinge of lemon followed by the aromatics steeped in the confit’s silky oil: warming, earthy bay leaf and fruity Aleppo pepper with a hint of heat. This complex mélange of flavors is bold enough to stand alone, but it also easily blends into all kinds of savory dishes and cuisines.

We were so surprised by the refreshing crunch of these pickled beans, as many can typically grow soggy. Sourced from local Oregon farmers, they’re snappy and zingy and maintain their shape while in the jar. The pickle brine is laden with spices, garlic and infused with the producer’s signature spicy Hungarian Goathorn peppers. And while the pleasant heat balances the tang, it’s mild enough that these beans can be used for anything that calls for pickled veggies.