Fish Tales NL

Welkom bij het lekkerste, leukste vismerk. Hier vind je de beste recepten, alles over onze duurzame vis en de verhalen achter onze vissers. Enjoy!

Bij Fish Tales zijn we zó gek op vis dat we iedereen er oneindig van willen laten genieten. Omdat dat niet vanzelfsprekend is, werken we wereldwijd samen met kleine visserijgemeenschappen die vissen met respect voor de natuur. Zo zorgen we niet alleen beter voor onze oceanen, maar blijven ook die unieke visserijen bestaan. En kun jij nog heel lang genieten van serieus lekkere vis.

02/09/2026

TIME TO COME CLEAN ON WHAT’S IN THE CAN

For fresh and frozen seafood, European legislation requires information such as species, catch area and fishing method to be available to consumers.

But when it comes to canned seafood, those same requirements don’t apply.

Together with the independent Future of Food Institute, we investigated what this means in practice, looking at 202 canned seafood products in Dutch and Belgian supermarkets.

The catch? 71% were not sufficiently transparent.

Dive into the full report via the link in bio.

01/09/2026

The dip you didn’t know you needed 👀🐟

Roasted cherry tomatoes, garlic, lemon, capers, olives, basil, olive oil, balsamic vinegar, Parmesan (don’t knock it till you try it) and, of course, our Jack Mackerel.

Roast it, mix it, and serve it straight from the oven tray, with plenty of toasted bread (or crackers) for dipping. Perfect for sharing with friends, family… or keeping all to yourself. We won’t judge. 😉

Save this one for your next aperitivo! 💙

25/08/2026

Don't let the size of these sliders fool you - they're absolutely bursting with flavor 🔥

These glazed jack mackerel sliders come with a homemade BBQ sauce, crunchy red cabbage, crisp apple and a zesty lime mayo. Perfect for sharing - but we bet you'll want to keep them all to yourself 😉

Check out the recipe below and save for later! 📌

Recipe (serves 4)

Ingredients:
- 4 slider buns, halved
- 2 x 125 g cans jack mackerel, drained

For the BBQ sauce:
- 90 g brown sugar
- 90 g ketchup
- 30 ml apple cider vinegar
- 30 ml water
- ½ tbsp Worcestershire sauce
- 2 tsp mustard
- ½ tbsp each of paprika, onion powder, garlic powder, salt and ground black pepper
- 1 tsp hot sauce
- 1 tsp cornstarch

For the lime mayo:
- 2 tbsp mayonnaise
- 1 tsp lime juice
- salt

For the topping:
- 1 apple, cored and thinly sliced
- 100 g red cabbage, finely sliced
- salt and black pepper

Method:
- Add all BBQ sauce ingredients except the cornstarch to a saucepan. Bring to a gentle simmer, lower the heat and cook for 1–2 minutes.
- Brush the jack mackerel with half of the BBQ sauce. Mix the cornstarch with a splash of cold water, then stir it into the remaining sauce until slightly thickened.
- Mix the mayonnaise with the lime juice and season with salt.
- Spread the lime mayo over the bottom halves of the buns. Top with apple, red cabbage and the glazed horse mackerel.
- Drizzle over the remaining BBQ sauce, top with the other half of the bun and dig in!

20/08/2026

A picnic, without the shopping list 🧺

The limited-edition Picnic Totes are filled with delicious, sustainably caught fish, tasty snacks and refreshing organic sparkling waters by - everything you need for an easy aperitivo 🐟🥂

Good fish. Good drinks. Very little effort 💙

Limited availability - NL only! Shop now fish-tales.com/shop

17/08/2026

Tinned fish sandwiches you should try #1: pesto, creamy brie, salty anchovies and sweet figs. Sounds like a wild combo, tastes like a winner. Pack it up and take it straight to the park!

How to make it:
Spread a generous amount of pesto, top it with some creamy brie, arugola and add a generous amount of olive oil, season with salt & pepper. Finish it with some fresh figs and anchovies and dive in!

11/08/2026

From catch to can in 1 minute. 🎣🥫

Ever wondered what it takes to get those tiny anchovies into your tin? Spoiler: quite a lot.

It starts in the Bay of Biscay, northern Spain, where fishermen head out in search of schools of Cantabrian anchovies. They’re caught using purse seine nets, with minimal bycatch and under strict quotas.

Back on shore, the real craft begins. The anchovies are salted and left to mature for at least six months, developing that rich, salty umami flavour. Then comes the hands-on part: every single anchovy is cleaned, filleted and carefully packed by hand.

Months of patience and craftsmanship, packed into one tiny tin. And gone in minutes once it hits your pasta, salad or sandwich. 😉

Catch the whole journey in 1 minute. ⏱️

08/08/2026

Gilda Party, anyone? 🫒🐟

The essentials are simple: juicy olives, piparras, Manchego and all your favourite little bites, topped with the absolute star of the Gilda: anchovies. 🐟

Send this to your friends, grab a blanket, head to the park and enjoy your own Gilda party.

Save this for later. ✨

30/07/2026

Friendship is... watching the sunrise together after a hard night's work at sea 🌅

Meet the crew of São Pedro Pescador in Portugal. They spend their nights fishing for sardines and return to shore as the sun comes up.
A night at sea is full of banter, strong coffee and shared meals. Everyone has a job to do, and they always have each other’s backs.
It’s hard work, but when the sun rises after a long night on the water, you've definitely earned that quiet moment together 🤝

24/07/2026

Summer lunches just got a whole lot better ☀️🥗

Looking for something fresh, filling and easy to throw together? These five super salads are exactly what you're looking for.

With just a handful of fresh ingredients and a good tin of fish, these salads come together in no time. Think spicy harissa sardines, crispy tuna, fresh fennel and juicy citrus. We have a feeling you'll be making these on repeat all summer long ✨
🐟

Which one are you making first? 👇

Find all recipes via the link in our bio or save for later!

16/07/2026

POV: You just discovered the secret ingredient for the best egg salad. 🐟✨ Anchovies. One bite and you'll never make it any other way again.

Adres

Nieuwpoortkade 2A/D136
Amsterdam
1055RX

Telefoon

+31206060701

Website

http://www.fish-tales.com/

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