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.

From BC…

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

From Spain…

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

From Maine…

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…


Chopped Clams

Pasta with Clam Sauce – Chowders – Fritters – Clam Dip – Salads

Clam Sauce

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.

Mexican Salad

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.


Stir together tuna, drained, mayonnaise, and fresh lemon juice. Season with coarse salt and ground pepper.

Heat broiler of toaster oven (or oven). On a foil-lined baking sheet, arrange crackers. Top with tuna mixture and shredded cheddar. Broil until cheese has melted, 2 to 3 minutes.

Smoked Sockeye Salmon, Veggie and Avocado Wrap

recipe by Sea Change

Makes 2 wraps


2 whole wheat wraps
4 tbsp Herbed Cream Cheese (see below) or flavoured cream cheese such as herb and garlic or dill
handful of salad greens (such as spinach, arugula, frisee, baby lettuce mix)
handful of sprouts
8 slices of cucumber, stacked and sliced into matchsticks
1/2 ripe avocado, sliced
227 g SeaChange Smoked Sockeye Salmon
salt and pepper


Spread the cream cheese evenly over each wrap, right to the edges. Top each wrap with half the salad greens, half the sprouts, half the cucumber, and half the avocado. Season the avocado with salt and pepper.

Open the package of smoked sockeye salmon with scissors and drain off the juice (discard or reserve for another use). Slide the salmon out onto a plate and break it into larger, bite-sized pieces. Place half of the salmon on top of the veggies in each wrap. Fold the wrap over the filling and roll it up to secure, tucking in the ends of the wrap as you go. Cut the wrap in half with a serrated knife and enjoy.

For the Herbed Cream Cheese use Herma’s Signature Lemo-licious.

Smoked Salmon, Cucumber & Cream Cheese Ribbon Sandwiches

recipe by Sea Change

Makes 4 tea sandwiches. Can be multiplied as needed.


2 tbsp spreadable cream cheese
1 tsp prepared horseradish
1/2 tsp Dijon mustard
1 tbsp fresh herbs, such as dill and chives
freshly ground black pepper
about one quarter of a 113 g/4 oz package of SeaChange Smoked Sockeye Salmon, drained and flaked
thinly sliced seedless English cucumber
2 slices of white bread
1 slice of brown bread


In a small bowl, mix together, the cream cheese, horseradish, mustard, herbs, and pepper. Spread three quarters of the mixture evenly over the two slices of white bread and the one slice of brown bread. Top one slice of white bread with the flaked smoked salmon and the other with the thinly sliced cucumber. Put the brown bread, cream cheese-side down, on top of the cucumber. Then spread the bare side of the brown bread with the remaining cream cheese. Place the salmon-topped white bread slice on top of the brown bread, salmon-side down. Wrap the sandwich loosely in plastic wrap and chill for about 30 minutes. Unwrap the sandwich, trim off the crusts, and gently cut it into 4 triangles with a serrated knife.

Pâté Pinwheel Sandwiches

Makes 4 tea sandwiches. Can be multiplied as needed.


1 tbsp butter, soft enough to spread
1/2 tsp grainy mustard
1 slice of bread, white or brown, sliced lengthwise
1 can SeaChange Smoked SalmonCrab, or Lobster Pâté
1 spear of asparagus, lightly steamed and chilled (or a spear pickled asparagus, or gherkins)


In a small bowl, mix together the butter and grainy mustard. Trim the crust off the slice of bread and spread it with the butter, then with a thin layer of pâté (about a third to half of the can). Place the asparagus spear at one short end and roll the bread up around it. Wrap the roll loosely in plastic wrap and chill for about 30 minutes. Unwrap the roll, trim the ends of the asparagus, and slice it into 4 pinwheels with a serrated knife.

Consider using our Signature Seafood Dazzler for these sandwiches as well.