Fancy Tinned Fish, Homemade Butter, and Fresh Bread – Perfect Simple Bites.
Who knew that Fancy Tinned Fish & Homemade Butter would be your new favorite appetizer or simple meal? Fancy tinned fish and seafood is having a real moment, but it has long been a staple/obsession in our household. And there is truly no better meal than opening a fancy tin of sardines or cockles, and paring them with homemade butter and fresh bread. Open a nice bottle of wine and you have the ingredients for a perfect meal with minimal clean up.
I) Tinned Fish Guide
II) Homemade Butter Recipe
III) How Long Does Homemade Butter Last?
I) Tinned Fish Guide:
If you’re new to the world of sardines and cockles, here’s my guide of some of my favorites – see the full overview video as well as writeups and links on each selection below. You honestly can’t go wrong with any of these options.
Great places to buy tinned fish:
Rainbow Tomatoes Garden
Island Creek
Fishwife
Caputos
A) Island Creek Cockles in Brine:
Not only are these delicious, but they are truly a work of art and perfect for a special occasion. When you open these up it looks like each tender little cockle was placed carefully with tweezers.
More info >
B) Don Bocarte Wild Caught Anchovies:
These Spanish anchovies have some of the best flavors you’ll find out there.
More info >
C) Conservos Santos Skinless and Boneless Sardines in Olive Oil:
If the bones and skin creep you out, this is an excellent introduction to the world of sardines.
More info >
D) Lucas Petingas in Olive Oil:
These are on the smaller side, which I tend to prefer. This is a tried and true brand that will not disappoint.
More info >
E) Fishwife:
This brand has a lot of excellent options and you can now find them in many mainstream grocery stores. Here we have some Anchovies and Sardines with Hot Pepper – both are fantastic.
More info >
F) Codesa Serie Oro Anchovy Filets with Sunflower Oil:
This brand consistently gets rave reviews.
More info >
G) José Gourmet Smoked Sardines in Extra Virgin Olive Oil:
The smoky flavor of these tender fish provides a nice depth of flavor to balance out the underlying sardine flavor.
More info >
H) Ramon Pena Spicy Mussels with Garlic and Chilli Pepper:
These small mussels have been swimming in garlic chili pepper marinade just waiting for you to dive into them.
More info >
I) Ruben Estrada Fried Mussels in Marinade:
These could be used in so many different ways, so we just couldn’t pass them up.
More info >
J) Begar Cockles from Galacia in Brine:
Galicia has some of the best seafood in the world and these tender cockles will make you want to book the next flight to this beautiful corner of Spain.
More info >
II) Homemade Butter Recipe:
Homemade butter makes everything taste better, especially with a simple meal of tinned seafood, bread, and butter. So, if you have some extra heavy cream that you need to use up or if you overwhip your cream by accident, just lean in and make some delicious homemade butter. It doesn’t take long and it tastes as good as you are imagining right now.
I use a Kitchenaid mixer to churn my butter, but you could make this with a jar or an old-timey butter churn. We used the jar method when I was a kid, but it takes forever and you really need the energy of a child to get the job done.
Ingredients:
- 4 Cups Heavy Cream
- 1 Tsp Salt
- 4 Cups Ice Water (Get 4 Cups of Ice Water for Each Round)
- Optional: Seasoning of Choice (Ex: Chopped Herbs, Spices, Honey, or Miso)
Items You’ll Need:
- Kitchen Mixer with Whisk Attachment – This is the mixer I have
- Tea Towel for Splashing
- Strainer
- Cling Wrap or Parchment Paper
Step 1:
Whip your cream with a whisk attachment until it separates into butter solids and liquid (buttermilk). Depending on the temperature of your cream, it will take between 3-15 mins.
- TIP 1: The colder your cream, the longer it will take. If you want it to go faster, take your cream out of the fridge 30 mins ahead of time.
- TIP 2: Use a tea towel to drape over your mixer so the buttermilk doesn’t splash all over your kitchen. Just keep it clear of the moving whisk.
Step 2:
Using a strainer, separate your solids from the buttermilk.
- TIP: SAVE that buttermilk to use in dressings, chocolate cake, biscuits, or waffles! Just make sure to sift out any butter solids to ensure you get the longest shelf life out of it.
Step 3:
Pour 3-4 cups of ice water over the butter and massage it to remove any remnants of the milk. Dump the water out and repeat 1-3 more times until the water remains clear.
Step 4:
At this point, you have butter and can add it back to your mixer. Although your butter is technically ready, I always recommend adding some salt or other seasoning. Adding salt adds flavor, but it is also a natural preservative, so your butter will last longer. For every 2 cups of cream, you will want about a ¼-½ tsp of salt. You can also mix in chopped herbs, spices, honey, miso, or any other seasonings you are feeling.
Step 5:
Tightly wrap in cling wrap or parchment paper. Store in the fridge. See more info on storage below.
III) How Long Does Homemade Butter Last?
This will depend on how you store it and whether or not you salt it. Homemade butter can last a few days at room temperature, several months in the fridge, or up to a year in the freezer.
Room Temperature
Butter can be left out for a few days to a week if it is salted. If you are going to do this, I suggest using a butterbell which will keep it fresh much longer.
Refrigerated
Wrap your salted butter well and it can last up to five months in the fridge. Unsalted butter can last up to three months.
Frozen
Butter can be frozen for up to a year, but it may not taste as nice after being frozen. It will still be great in baked goods and is especially handy for certain recipes (pie crusts, laminated doughs, etc.).
Signs that Butter has Gone Bad
If your butter smells or tastes sour or like mold, it has gone bad. You can also tell with a visual inspection many times – look for mold, discoloration or any changes to the texture.
