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January 09.2026
3 Minutes Read

Elevate Your Butter Tinned Fish Board with Perfect Pairings!

Delicious tinned fish with spices and herbs on rustic board.

Discover the Perfect Pairings for Your Tinned Fish Board

If you’ve been scrolling through social media, you’ve likely caught a glimpse of the latest culinary trend: the tinned fish board. With its combination of chic simplicity and delightful flavors, it’s become the go-to option for casual gatherings and date nights alike. Whether you’re an expert in the kitchen or just starting out, assembling a beautiful tinned fish board is an experience worth having.

Why Tinned Fish is Making Waves

Tinned fish isn't just a quick snack—it represents a harmonious blend of convenience, quality, and culinary adventure. Smoked salmon, sardines, and oil-packed tuna are prized for their rich flavors and perfect for sharing. These preserved delicacies not only elicit fond memories of European cafés but also encourage exploration of unique taste profiles that are usually tied to cuisine from across the ocean.

Essential Foods to Complement Your Tinned Fish

Creating a fantastic tinned fish board is all about balance and variety. Here are eight essentials that will enhance your experience, each carefully selected for its flavor, texture, or color:

  1. Sweet Potato: Roast or mash it for a naturally sweet base that pairs beautifully with savory fish. Its earthy flavor balances out the briny elements of tinned seafood.

  2. Sauerkraut: This tangy, crunchy staple cuts through the richness, adding a delightful contrast to heavier fish options.

  3. Pickled Onion: A pop of color and a tangy bite, pickled onions uplift the palette and keep things fresh.

  4. Rye Bread: Hearty and nutty, rye provides a robust foundation for layering your fish and toppings, enhancing each bite.

  5. Sour Cream: Cool and creamy, it acts like a secret weapon, softening bold flavors without overshadowing them.

  6. Cornichons: Tiny yet mighty, these pickles add a satisfying crunch and acidity that ties the board together.

  7. Fresh Goat Cheese: Soft and spreadable, goat cheese brings in a rich creaminess that elevates each bite.

  8. Castelvetrano Olives: Their mild and buttery flavor perfectly complements the fish most gracefully, serving as delectable snacks that round out your board.

Creating a Memorable Dining Experience

Whether you are hosting a gathering or just enjoying a quiet night in, the ambience can vastly enhance the experience. Go for soft lighting, perhaps a candle or two, and make your presentation visually appealing. Use a wooden board for your tinned fish and arrange your accompaniments attractively. Engaging all the senses—taste, smell, sight, and sound—will turn your casual board into a delightful feast.

Unique Benefits of Tinned Fish

Tinned fish packs more than just flavor; it offers nutrition, convenience, and sustainability. These products typically carry great health benefits—rich in omega-3 fatty acids, high-quality protein, and lower in calories than traditional meal prep. Furthermore, many tinned fish options come from sustainable fishing practices, ensuring a positive impact on our oceans.

Diving Into the World of Tinned Fish

The world of tinned seafood is vast and inviting. Consider exploring different brands and flavors to discover regional specialties. Not just any tin will do; seek out quality producers that emphasize sustainability, quality, and unique flavor, transforming your experience from ordinary to exceptional.

Make It Your Own

The beauty of the tinned fish board lies in its flexibility. Mix and match according to your taste preferences, local availability, and the flavor profiles you enjoy. While this guide highlights some classic accompaniments, feel free to experiment with seasonal offerings or personal favorites. The key is to have fun while enjoying a culinary adventure.

As tinned fish continues to be a delightful trend, it’s time to gather your friends or loved ones and start creating your own masterpiece. Invest a little time in thoughtful preparation and enjoy the luxurious experience without the fuss. Share the warmth of gathering around a beautifully arranged board filled with exquisite flavors, and make memories that will last.

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06.17.2026

The Truth about BBQ Sauce

Barbecue sauces have a uniquely Southern and Western U.S. history.  Most experts agree that the practice of adding sauce and spices to meat and fish began early in our history, with Native Americans teaching the art to early European settlers.  The natives probably developed the process as part of an attempt to keep meats and fish from spoiling quickly.  Salt played a major role in those early barbecue sauces, and salt is a well-known preservative in the meat curing process.Because the nation's first European arrivals lived on the East Coast of America, that part of the country is credited with spawning the original barbecue sauce styles.  First and foremost, there are the various Carolina barbecue sauces.  The most widely known are East Carolina, Piedmont, and South Carolina varieties.  East Carolina barbecue sauce consists of vinegar, salt, black pepper, and crushed or ground cayenne peppers.  It's a very simple sauce that penetrates the meat nicely for a deep flavor.  Piedmont barbecue sauce only varies from East Carolina in that it often includes molasses or Worcestershire sauce both of which cling to the meat more.  South Carolina sauce is entirely different, using a mustard base instead, producing a much tangier and sharper flavor.Then there is Memphis or Southern style barbecue sauce.  This popular variety is typically more complicated (flavor-wise) and is built around mustard, tomato, and vinegar.  Fans often point to the boldness of these flavor combinations as the hallmark of Memphis barbecue sauce.  A saying often heard among hungry connoisseurs is no two bites alike.Continuing our trek westward, we come to the acknowledged center of the barbecue universe: Kansas City!  Kansas City barbecue sauce is distinguished by its noticeably thicker consistency and emphasis on sweetness.  That's because this style of sauce is built upon thick tomato sauce, chunks of vegetables, and lots of sugar.  Many popular commercial brands are based on this Kansas City recipe.  It's most popular among amateur backyard grillers because of the availability in grocery stores (Kraft, Heinz, K.C.'s Masterpiece, etc.).  And also because the thick sauce can be applied only once, and enough will remain in place to please the happy recipients of the grilled meat.Finally, there are the Texas barbecue sauce styles.  Now, Texas is one big state, and there are several regional varieties within it.  The most common include thick and spicy sauces that are essentially spicier variations on the Kansas City sauces.  These are found mostly in the north and east sections of the state (Dallas).  In western Texas, thinner sauces that feature hot peppers can be found.  These sauces are often added only at the very end of the barbecuing or grilling process.  And then, in southern Texas, the barbecue sauce of choice features an emphasis on Mexican spices and, of course, jalapeno peppers!  Make sure to have a cold beverage handy to put out the fire!For a large selection of barbecue sauces, I find Harmons has a huge selection (see the photo below. There are more on the shelves above and below). They even have two Utah BBQ sauces. Enjoy your barbecue! Next come spices!

06.05.2026

Taking Dinner Outdoors? Americans Get Their Grills On - Our first recipe

While nearly everyone in America grills, not everyone is comfortable barbecuing more than the basics. Here's an approach to grilling you can "steak" your reputation on: Neighborhood grocery stores can help make the outdoor cooking experience easier by providing everything a griller needs under one roof. The Great Grilling program at Safeway features recipes, tools and high-quality ingredients for families that want to create delicious meals on the grill, and their Rancher's Reserve beef is guaranteed tender. The recipes were developed in the test kitchens of Sunset magazine to make it easier for shoppers to grill up a meal on the spur of the moment. Whether using a charcoal or gas grill, having the right accessories on hand makes for easy and safe grilling-and even easier cleanup. A wide spatula, extra-long tongs, a long-handled brush and a spray bottle with water are the foundation for a great griller's tool kit. Direct-heat grilling is best for thin cuts of meat that cook quickly. It gets them nicely browned on the outside in the short time they take to get done in the middle. Here's a surefire recipe using direct-heat grilling: Flank Steak with Green Olive-Jalape o Tapenade A Mediterranean-inspired tapenade is a flavorful addition to this tender flank steak. Prep time: About 20 minutes Grill time: 13 to 17 minutes, plus 5 minutes to rest off the grill Makes: 4 servings 1 jar (4.5 oz.) Safeway Select Stuffed Jalape o Olives, drained 2 garlic cloves, peeled 1 cup coarsely chopped Italian parsley 2 tablespoons fresh rosemary leaves 1 tablespoon grated lemon peel 1/4 cup Safeway Select Verdi Olive Oil 1 Rancher's Reserve Flank Steak (about 11/2 lb.) Prepare barbecue grill and preheat for direct-heat cooking. For charcoal grill, before you put the grill over the hot coals, brush it with a medium coat of oil; for gas grill, when hot, brush grill with a medium coat of oil.Rinse olives and drain well. Combine olives, garlic, parsley, rosemary, lemon peel and oil in a food processor and pulse until mixture forms a fine paste. Set aside 1/2 cup of the tapenade mixture for seasoning meat; reserve remainder for serving or another use.Rinse flank steak and pat dry. With the tip of a sharp knife, make shallow diagonal cuts about 1 inch apart over one side of steak, then make cuts perpendicular to the first to create a diamond pattern. Repeat on other side of steak.Spread 1/2 cup of the olive mixture on both sides of steak to coat evenly.Lay steak on oiled grill over a solid bed of hot coals or high heat on a gas grill. Keep charcoal grill uncovered; close lid on gas grill. Cook steak until browned on the bottom (lift edge with tongs to check), 8 to 10 minutes. With tongs or a wide spatula, turn steak and continue to cook until done as desired, about 2 minutes longer for rare (red in center; cut to test) or 4 minutes longer for medium-rare (pink in center).Transfer steak to a clean platter or rimmed carving board and let rest about 5 minutes, then cut in thin, slanting slices across the grain to serve. Offer remaining tapenade to add to the meat to taste. Beverage suggestions: A spicy, plummy zinfandel; a hoppy, English-style pale ale; or peppermint iced tea. Tools: Grater (for peel), strainer or colander, measuring cups and spoons, food processor, paper towels, sharp knife, spatula for spreading, heatproof brush for oiling grill, tongs or wide spatula, platter or rimmed carving board. Beverage suggestions: A spicy, plummy zinfandel; a hoppy, English-style pale ale; or peppermint iced tea. Tools: Grater (for peel), strainer or colander, measuring cups and spoons, food processor, paper towels, sharp knife, spatula for spreading, heatproof brush for oiling grill, tongs or wide spatula, platter or rimmed carving board. nearly eWhile nearly everyone in America grills, not everyone is comfortable barbecuing more than the basics. Here's an approach to grilling you can "steak" your reputation on: Neighborhood grocery stores can help make the outdoor cooking experience easier by providing everything a griller needs under one roof. The Great Grilling program at Safeway features recipes, tools and high-quality ingredients for families that want to create delicious meals on the grill, and their Rancher's Reserve beef is guaranteed tender. The recipes were developed in the test kitchens of Sunset magazine to make it easier for shoppers to grill up a meal on the spur of the moment. Whether using a charcoal or gas grill, having the right accessories on hand makes for easy and safe grilling-and even easier cleanup. A wide spatula, extra-long tongs, a long-handled brush and a spray bottle with water are the foundation for a great griller's tool kit. Direct-heat grilling is best for thin cuts of meat that cook quickly. It gets them nicely browned on the outside in the short time they take to get done in the middle. Here's a surefire recipe using direct-heat grilling: veryone in America grills, not everyone is comfortable barbecuing more than the basics. Here's an approach to grilling you can "steak" your reputation on: Neighborhood grocery stores can help make the outdoor cooking experience easier by providing everything a griller needs under one roof. The Great Grilling program at Safeway features recipes, tools and high-quality ingredients for families that want to create delicious meals on the grill, and their Rancher's Reserve beef is guaranteed tender. The recipes were developed in the test kitchens of Sunset magazine to make it easier for shoppers to grill up a meal on the spur of the moment. Whether using a charcoal or gas grill, having the right accessories on hand makes for easy and safe grilling-and even easier cleanup. A wide spatula, extra-long tongs, a long-handled brush and a spray bottle with water are the foundation for a great griller's tool kit. Direct-heat grilling is best for thin cuts of meat that cook quickly. It gets them nicely browned on the outside in the short time they take to get done in the middle. Here's a surefire recipe using direct-heat grilling:

06.02.2026

Grilling Hamburgers and Sittin' on an Old Ice Cream Freezer

Grilling hamburgers is one of my earliest backyard grilling memories. Our Family would get together, usually on the weekends, and have a hamburger and ice cream supper, as we say here in Utah. I can fondly remember sitting on top of the old ice cream freezer while my Dad and Grandpa took turns at spinning the old hand crank attached to the water-soaked wooden ice bucket. It was years before we got a motorized freezer, but you couldn’t sit on that.My dad was one of the first to buy a covered grill that used charcoal bricks. We cooked hamburgers and hot dogs most weekends on the patio. It was some delicious eating. The ice cream would be flavored most of the time with a can of crushed peaches or strawberries. Or, just maybe, someone would have given us some fresh ripe peaches to mash and toss into the vanilla ice cream mixture.Cooking out then was a real big treat for the entire family, always with a lot of laughter, running, and playing.Grilling the hamburgers soon became my responsibility, even though I was only about 14 years old at the time. Carefully building the charcoal fire in that old grill we had was a test of my better Boy Scout skills. Once the charcoal was covered in a fine white ash, the grilling could begin. It sometimes took hours because of the wind.The ice cream was being packed in more ice mixed with a generous amount of rock salt mixture to be allowed to season, while we all ate our terrific-tasting hamburgers always topped with lettuce, red ripe tomatoes, and onions. The catsup bottle would be passed around as everyone would take their turn, shaking or popping the bottom of the bottle to get the thick tomato sauce from the jar. Mustard was always there as well.I remember when Dad got the first gas grill. We were up and grilling in about 5 minutes.My grandpa sometimes would come make ribs, good tender slabs of ribs with the meat falling off the bone, slathered with a generous portion of smoky barbecue sauce. They are quite delicious, giving a nice smoky flavor to your food. And it was finger-lickin’ good!Today we use many things to garnish a hamburger - Guacamole is also a favorite topping with just about any grilled meat, especially beef, pork, or chicken. Creaming those fresh ripe avocados together with diced garden ripe tomatoes, and chopped green onions. Season your delicious concoction with a squeeze of fresh lime juice, toss in some cilantro, salt, and pepper, and call it a meal by itself.Thick juicy T-Bone steaks are a great treat as well as chicken fajitas. Fun to do because everyone gets to pile their own into a large flour tortilla made just to suit them.Yes grilling today is just as much fun today as it was when I was growing up. The old three legged grill has long since been tossed onto the trash heap. Replaced with a big cast iron wood smoker and grill, sure I have a handy gas grill for almost daily use but nothing is better than firing up the old trusty smoker.My great nieces and nephews are now the ones running and playing. They are always beaming with delight as the scoops of homemade fresh peach ice cream is served up with one of "Nana's" homemade cookies.Someday though I think I will pull out the old hand cranked ice cream freezer. After all, they are missing one of the best parts of the family cookout. Sitting on the old freezer, holding it down while their Dad, Uncle and Granddad take turns cranking the old beast.I wonder if they would sit still that long?

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