Our team at The Good Life Wine Collective recently discovered the founder of an award-winning gourmet tinned fish brand that has been receiving praise from Michelin chefs and leaders in the culinary industry. You may have caught wind that “tinned fish” is gaining in popularity in the United States over the last few years… well we’d like to introduce you to the best products we’ve seen on the market: Blue Cove Preserves’ line of tinned branzino.
We are now carrying Blue Cove products in our online store alongside our caviar selection. Here’s more about this elegant brand and the crafter behind it.
Blue Cove Preserves has two recipes: 1)Branzino with castelvetrano olives, diced kalamata olives toasted & smoky, hand-packed in olive oil fine herbs. 2) Branzino with roasted piquillo peppers, hand-packed in olive oil fine herbs.
Earlier this year, Blue Cove Preserves won the Good Food Awards, bestowed by none other than Alice Waters herself, to recognize brands that embody excellence within their craft. Since then, the artisanal brand has earned stellar recognition from Michelin star chefs: Jean-Georges’ Tin Building in NYC welcomed Blue Cove onto its shelves, and Chef Michael Anthony complimented founder Stephanie Fels by creating a dish in the infamous Gramercy Tavern kitchen. Its tinned branzino products can also be found in some properties at the Montage Hotel group and Four Seasons, offering new and innovative culinary experiences to guests.
Having grown up in a multicultural home between her parents’ native countries of France and Ecuador, Founder Stephanie Fels created Blue Cove Preserves to mimic the quality of the conservas culture she grew up with, but sustainably produced and crafted in the United States, where she now lives. She recently moved to San Francisco from New York which makes this all the more special to us, you can learn more in the SF Chronicle’s story about her.
TGLWC: “Stephanie, what inspired you to create Blue Cove Preserves?”
Stephanie Fels: “First off, I’m thrilled about this partnership with The Good Life Wine Collective, and to receive such a warm welcome in the food and wine industry. I started this journey because the idea came to me during one of my regular family visits in France. We cracked open some high-quality tins of seafood and served them alongside charcuterie and fine cheese. I realized that this culinary tradition didn’t really exist in the US, nor were there high-quality options here.”
TGLWC: “Can you tell us more about seafood sustainability and manufacturing practices?”
Stephanie Fels: “Blue Cove’s branzino fishery, applies Recirculating Aquaculture Systems (RAS) Technology, which ensures hormone-free, GMO-free, and chemical-free fish. Their closed-loop system has the most optimal waste management of any form of fish production. Branzino, which is a European fish originally, is a great source of essential fatty acids, protein, minerals and fat-soluble vitamins (A, E, and D). Most of the labor going into the product is manual: filleting, the preparation of the sauces, placing the ingredients in cans. We have high standards of quality and I was deeply involved in R&D to make sure I was proud of what I was putting in front of some of the best chefs in the world.”
TGLWC: “Can you provide wine pairing notes?”
Stephanie Fels: “We have two recipes available, both with fillets of branzino – one of them has little pieces of castelvetrano olives, and little chunks of kalamata olives that were pan-seared and toasted before mixing them in the sauce. The other recipe has little pieces of roasted piquillo peppers (originally from Spain) which are similar to red bell peppers only slightly less sweet, with delicate notes of tanginess. Olio di Cucina, a versatile blend of extra virgin and refined olive oil designed for chefs, is filled to the top of each tin. The result is a beautiful, balanced European-style tinned fish, which sets it apart in the US market.
Both recipes pair well with white, rosé and light red wines. If I had to recommend some ideal fits:
- Pairing the “branzino and piquillo peppers” pairs beautifully with a dry white wine like a Sauvignon Blanc works great, and it’s lovely with a Provencale-type rosé as well.
- Pairing the “branzino and olives” with Pinot Noir, as the small pieces of kalamata and castelvetrano olives make its taste profile more savory/salty.”
Enjoy discovering Blue Cove!
The Good Life Wine Collective team