Holy Mackerel

Patagonia Lemon caper mackerel

The next time you pull on your Patagonia fleece you can rest assured that the logo you’re sporting cares just as much about the environment as they do keeping you warm. They source fish like Wild Atlantic mackerel, which are plentiful, taking the pressure off of larger species like tuna and swordfish. They employ cofradías, brotherhoods of fishermen that date back to medieval times, whose methods have always been sustainable.

So remember, when you add the Lemon Caper Mackerel to your cart you’ll not only be getting a great dose of B-12, you can feel a little bit better about where your fish comes from. We recommend serving with lightly toasted sourdough, fresh butter, and a little flaky salt.

Conservas de Cambados Octopus in Olive Oil

Our new favorite thing is making a little lemon pasta (Fox Pasta Linguine is the best!) and tossing in some octopus from Conservas de Cambados. Somehow the addition of a little tinned pulpo brightens up your most basic weeknight dinners.

Espinaler mussels

This is the charcuterie board addition you didn’t know you needed. Jumpstart your boring meats & cheeses with some Mejillones in Escabeche aka Mussels in olive oil, vinegar, herbs and spices. You’ll be dunking your bread in the tin to soak up every last drop. These savory mussels are perfect and we love them. Pair with some Torres Black Truffle potato chips and a little Txakoli and you’ve got yourself a nice evening.

montchèvre triple crème goat brie

Speaking of cheese… If you need something light, creamy, and just a little tangy, the Montchevre Triple Crème Goat Brie. This semi-soft brie is fresh and just a little grassy. We love it with our Firehook crackers and LOVE it with Tomato & White Sultana Chutney.

Beehive Seahive Cheddar

Another honorable mention is the Seahive cheddar from Beehive Cheese. This wedge has quickly become a fan favorite and for good reason. It’s creamy but sharp and just a little sweet. We can’t get enough!