More Fish
Beyond the familiar, there is more to discover.
Garfish, hake, sea bass, cod and other distinctive catches find a home here. Some are delicate and bright, others rich and deeply savoury; all are selected from European producers who preserve each fish with a clear sense of place and purpose.
Explore simple olive-oil preparations, thoughtful pairings with citrus and herbs, and recipes made for bread, potatoes, rice or an unhurried aperitivo. This is the collection for curious eaters—and for anyone looking for a new favourite beyond the usual names.
Vanliga frågor
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This is where Toasté gathers fish that sit outside the larger species collections, including garfish, hake, sea bass, cod and occasional seasonal additions. The range will evolve as new producers and recipes arrive.
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Garfish is a slender coastal fish with firm, delicate flesh and a clean flavour. In conservas it is often paired simply with olive oil or a touch of spice, allowing its texture and character to remain clear.
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Hake and cod are different fish, though both are mild white fish. Hake tends to have a softer, more delicate flake, while cod is usually firmer and more substantial. The preserving method and recipe also shape the final texture, so each tin has its own expression.
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Start simply: bring the tin towards room temperature and add bread, boiled potatoes, lemon or a crisp salad. Delicate white fish works beautifully with herbs and citrus, while richer preparations can stand at the centre of rice, pasta or a shared plate.
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Always follow the individual product label. Move leftovers and their oil or sauce to a covered container, refrigerate promptly, and enjoy within the stated time. Store unopened tins in a cool, dry place.