Herma’s Seafood Collection – Find canned and jarred goods from BC, Maine and Spain!
Herma’s Seafood Collection
Find canned and jarred goods from BC, Spain and Maine that will enhance and bring exciting seafood flavors to everyday foods at Herma’s.
Sea Change Seafoods
Over 30 Years of Delicious, Canadian Seafood
The process of smoking salmon was perfected by Canada’s First Nations peoples as a method of preserving the wild salmon catch for a long winter.
Lobster Pate – Smoked Salmon Pate – Crab Pate – Wild Smoked Sockeye Salmon – Candied Wild Smoked Salon – Maple Glazed Wild Smoked Salmon – Wild Smoked Sockeye Salmon –
Conservas de Cambados
These tins of seafood products are simply the best of the best. Extremely high quality, tender and delicate in flavour and texture. Harvested in small batches from the cool waters of the Rias, tidal rivers in north western Spain. Being close to the water means they catch and pack everything they offer in very short amounts of time.
Octopus in Olive Oil – Squid in Olive Oil – Squid in Ink – Cockles from Galicia in Brine – Razor Clams in Brine – Small Sardines in Olive Oil – Small Sardines in Spicy Sunflower Oil – Tuna in Olive Oil – Wild Caught Tuna – Yellow Tuna Loins in Olive Oil – Sterilized Cuttlefish Ink – Caperberries – Capers
Bar Harbor Foods has sat on a beautiful sheltered cove in Downeast Maine since 1917. For generations they have strived to offer the best natural products.
Lemon Dill Marinade and Dressing – Natural Smoked Wild Kippered Herring – Skinless, Boneless Smoked Sardine Fillets – Wild Herring Fillets Seasoned with Cracked Pepper – Lobster Bisque – Salmon Chowder – Seafood Stock – Fish Stock – Fish Chowder – Crab & Lobster Bisque – Manhattan Style Clam Chowder – Chipotle Tartar Sauce – Clam Juice
How some of our canned and bottled seafood may be used…
Pasta with Clam Sauce – Chowders – Fritters – Clam Dip – Salads
Clam Chowder – Linguine with Clam Sauce – Stir Fry – Seafood-based Pasta, Rice or Soups
Tamer and milder than a fish sauce.
Add a dash to a standard Bloody Mary or Martini for a bright and briny twist. Be aware that the flavour of ocean will be very apparent.
Compatible with white wine in foods and may help to deglaze a pan.
Fish – White Sauce – Lamb – Tomato Sauces – Mayonnaise
While grown on bushes wild and free very close to the Mediterranean shores which gives these berries the salty, sour flavour of sodium chloride. They are very healthy too containing a vast amount of vitamins, minerals and anti-oxidants.
Add to whatever you would like to have a salty flavour. Also nice as a garnish.
Adds salty punch to…
pizzas (Margherita) – pastas – sauces – dressings (Caesar) – much more
Very popular in France, Spain and Italy as they are a popular catch there in the Mediterranean.
Squid Ink/Cuttlefish Ink
Used to darken and flavor rice, risotto and pasta. It adds a black tint nd a sweet flavor. Also used in a variety of tapas in Spanish and Portuguese such as arròs negre.
Salad – Fried with Mini Potatoes – Paella – Greek Stew – Creole
Octopus is smoked with pimento or paprika and is used mostly in tapas meals. Accompanied with the canned octopus would be crispy potato cubes which would also take on the flavour and colour of the paprika as well. Lovely enjoyed with wine!
For a salad, drain and rinse octopus, mix the canned octopus with olive oil and lemon juice. Let marinate for about an hour. Serve mixture with any number of vegetables like chopped scallions, cucumber, cilantro and drizzle with red wine vinegar. Chopped mango, cherry tomatoes or avocado would also be a nice addition. Tip: Don’t let the veggies overtake the flavour of the octopus. Toss mixture in shell pasta. Try sprinkling lemon and herb breadcrumbs, lightly toasted, over dish.
Marinade in lime juice, chili and olive oil all day. Blanch octopus and add red and green onion, tomatoes, cilantro and cucumbers for slow cooking. Place over tacos or tostados.
Tuna Melt – Tuna Salad – Tuna Sandwich
Tips for adding tinned seafood to your dishes…
Don’t overcook. Just warm or serve room temperature. Add to dishes at the end of their cooking time. If you warm a tin of seafood in the oven make sure to crack the seal first or it may explode.
Broccoli Sauce using Anchovies
Use this rich sauce to top pasta, pizza and crostini. Lovely accompanied with a large quantity of grated pecorino.
- 900 grams broccoli
- 10 cloves of garlic, finely chopped
- 12 anchovies, chopped
- cup of lemon juice
- 600 ml water
- 150 ml extra-virgin olive oil
Trim the lower 1-2 cm from the base of the broccoli stems. Cut the broccoli, including the stems and any leaves, into very small pieces and place in a large saucepan. Add remaining ingredients and bring to a simmer. Cover, then cook over medium-low heat for 1 hour or until the broccoli is very soft. Remove the lid and cook for another 30 minutes or until the liquid has nearly all reduced. Season well with sea salt and freshly ground black pepper. Cool to room temperature.
Caper and Anchovy Bruschetta
Create a Bruschetta by mixing olive paste, capers, anchovies and minced garlic.
Tuna Salad Bruschetta
Skip the mayo, this tuna salad gets plenty of flavor from Dijon mustard and fresh lemon juice. Cannellini beans give it heft while celery and shallot provide some much-needed crunch.