Spicy Jamaican Jerk Rockfish, Tiny Fish Co., Oregon
Pickup available at DECANT Napa - 2999 Solano, Napa, CA
Usually ready in 1 hour
DECANT Napa - 2999 Solano, Napa, CA
2999 Solano Avenue
Ste A
Napa CA 94558
United States
Spicy Jamaican Jerk Rockfish, Tiny Fish Co., Oregon
Tiny Fish Co., led by Chef Sara Hauman, is redefining West Coast conservas with bold flavors and sustainable seafood. In this tin, Oregon rockfish is lightly smoked and packed in a Caribbean-inspired jerk marinade—created in collaboration with Portland’s Secret Aardvark. It’s warm, spiced, and just the right kind of sneaky spicy.
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PRODUCER: Tiny Fish Co.
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ORIGIN: Oregon Coast, USA
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FISH VARIETY: Pacific Rockfish (Sebastes spp.)
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PREPARATION: Lightly smoked and preserved in a Jamaican jerk marinade with allspice, clove, cinnamon, and chili
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TEXTURE: Meaty and flaky with firm structure
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FLAVOR PROFILE:
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Aromas: Warm spice, smoke, and chili
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Palate: Sweet heat, layered spice, and savory fish depth
-
Finish: Lingering with subtle clove and citrusy heat
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PAIRINGS:
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Tropical cocktails (Ti' Punch, rum spritz), pét-nat, or off-dry Riesling
-
Wheat beer, citrusy IPA, or pineapple shrub
-
Charred fruit, cilantro, crema
-
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SERVING SUGGESTIONS:
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With crème fraîche and plantain chips
-
Build tacos or tostadas with pickled onion and slaw
-
Fold into fresh mango salsa and scoop with tortilla chips
-
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INGREDIENTS: Rockfish, jerk seasoning (allspice, clove, cinnamon, chili), oil, salt, smoke
-
CAUGHT IN: Oregon Coast
Spiced, smoky, and totally unexpected—this is jerked fish the conserva world didn’t know it needed.
Spicy Jamaican Jerk Rockfish, Tiny Fish Co., Oregon
Tiny Fish Co., led by Chef Sara Hauman, is redefining West Coast conservas with bold flavors and sustainable seafood. In this tin, Oregon rockfish is lightly smoked and packed in a Caribbean-inspired jerk marinade—created in collaboration with Portland’s Secret Aardvark. It’s warm, spiced, and just the right kind of sneaky spicy.
-
PRODUCER: Tiny Fish Co.
-
ORIGIN: Oregon Coast, USA
-
FISH VARIETY: Pacific Rockfish (Sebastes spp.)
-
PREPARATION: Lightly smoked and preserved in a Jamaican jerk marinade with allspice, clove, cinnamon, and chili
-
TEXTURE: Meaty and flaky with firm structure
-
FLAVOR PROFILE:
-
Aromas: Warm spice, smoke, and chili
-
Palate: Sweet heat, layered spice, and savory fish depth
-
Finish: Lingering with subtle clove and citrusy heat
-
-
PAIRINGS:
-
Tropical cocktails (Ti' Punch, rum spritz), pét-nat, or off-dry Riesling
-
Wheat beer, citrusy IPA, or pineapple shrub
-
Charred fruit, cilantro, crema
-
-
SERVING SUGGESTIONS:
-
With crème fraîche and plantain chips
-
Build tacos or tostadas with pickled onion and slaw
-
Fold into fresh mango salsa and scoop with tortilla chips
-
-
INGREDIENTS: Rockfish, jerk seasoning (allspice, clove, cinnamon, chili), oil, salt, smoke
-
CAUGHT IN: Oregon Coast
Spiced, smoky, and totally unexpected—this is jerked fish the conserva world didn’t know it needed.
Spicy Jamaican Jerk Rockfish, Tiny Fish Co., Oregon
Tiny Fish Co., led by Chef Sara Hauman, is redefining West Coast conservas with bold flavors and sustainable seafood. In this tin, Oregon rockfish is lightly smoked and packed in a Caribbean-inspired jerk marinade—created in collaboration with Portland’s Secret Aardvark. It’s warm, spiced, and just the right kind of sneaky spicy.
-
PRODUCER: Tiny Fish Co.
-
ORIGIN: Oregon Coast, USA
-
FISH VARIETY: Pacific Rockfish (Sebastes spp.)
-
PREPARATION: Lightly smoked and preserved in a Jamaican jerk marinade with allspice, clove, cinnamon, and chili
-
TEXTURE: Meaty and flaky with firm structure
-
FLAVOR PROFILE:
-
Aromas: Warm spice, smoke, and chili
-
Palate: Sweet heat, layered spice, and savory fish depth
-
Finish: Lingering with subtle clove and citrusy heat
-
-
PAIRINGS:
-
Tropical cocktails (Ti' Punch, rum spritz), pét-nat, or off-dry Riesling
-
Wheat beer, citrusy IPA, or pineapple shrub
-
Charred fruit, cilantro, crema
-
-
SERVING SUGGESTIONS:
-
With crème fraîche and plantain chips
-
Build tacos or tostadas with pickled onion and slaw
-
Fold into fresh mango salsa and scoop with tortilla chips
-
-
INGREDIENTS: Rockfish, jerk seasoning (allspice, clove, cinnamon, chili), oil, salt, smoke
-
CAUGHT IN: Oregon Coast
Spiced, smoky, and totally unexpected—this is jerked fish the conserva world didn’t know it needed.
Spicy Jamaican Jerk Rockfish, Tiny Fish Co., Oregon
Tiny Fish Co., led by Chef Sara Hauman, is redefining West Coast conservas with bold flavors and sustainable seafood. In this tin, Oregon rockfish is lightly smoked and packed in a Caribbean-inspired jerk marinade—created in collaboration with Portland’s Secret Aardvark. It’s warm, spiced, and just the right kind of sneaky spicy.
-
PRODUCER: Tiny Fish Co.
-
ORIGIN: Oregon Coast, USA
-
FISH VARIETY: Pacific Rockfish (Sebastes spp.)
-
PREPARATION: Lightly smoked and preserved in a Jamaican jerk marinade with allspice, clove, cinnamon, and chili
-
TEXTURE: Meaty and flaky with firm structure
-
FLAVOR PROFILE:
-
Aromas: Warm spice, smoke, and chili
-
Palate: Sweet heat, layered spice, and savory fish depth
-
Finish: Lingering with subtle clove and citrusy heat
-
-
PAIRINGS:
-
Tropical cocktails (Ti' Punch, rum spritz), pét-nat, or off-dry Riesling
-
Wheat beer, citrusy IPA, or pineapple shrub
-
Charred fruit, cilantro, crema
-
-
SERVING SUGGESTIONS:
-
With crème fraîche and plantain chips
-
Build tacos or tostadas with pickled onion and slaw
-
Fold into fresh mango salsa and scoop with tortilla chips
-
-
INGREDIENTS: Rockfish, jerk seasoning (allspice, clove, cinnamon, chili), oil, salt, smoke
-
CAUGHT IN: Oregon Coast
Spiced, smoky, and totally unexpected—this is jerked fish the conserva world didn’t know it needed.