From Tin to Table: Galley Club Tin Can Rillettes

Hear us out: There’s something romantic about a tin of fish. For centuries, preserving food for long voyages was a matter of survival, not style. Sailors relied on salted cod, smoked herring, and barrels of pickled meat to keep them going across uncharted seas. Then, in the early 1800s, the French developed canning as a military rationing strategy, sealing food in tins so it could last months, or years, without spoiling. By the late 19th century, canneries along the coasts of Portugal, Spain, and France were producing sardines, anchovies, and mackerel not just as necessity, but as a delicacy.

Fast forward to today, and conservas, the Iberian term for tinned seafood, are having their cultural renaissance. What once lived quietly at the back of a pantry is now displayed like jewelry in wine shops, celebrated in tapas bars, and splashed across social media. Chefs love it for the convenience and flavor. Home cooks love it because one can plus a little imagination equals instant elegance.

On a boat, it makes even more sense. No fridge required, no burner needed, no waste if you don’t finish it all in one go. Just a tin, a fork, and maybe a cracker if you're feeling fancy. Preservation at its finest, both practical and poetic.

And here’s the best part: you don’t have to stop at “open and eat.” With a spoonful of mayo and a few bright flavorings, you can turn that tin into rillettes, a French-style spread usually made from slow-cooked meat, now reinvented as five-minute boat food.

We tried two riffs, both ridiculously simple but very different in vibe. Both recipes serve twoish people, as a snack, and only take a few minutes to assemble.

1. Tuna Rillettes:

What You Need:

- 1 tin olive-oil packed tuna (or other firm fish like mackerel)
- 1–2 Tbsp mayonnaise
- 1 Tbsp chopped pickles or cornichons
- 1 tsp fresh or dried dill
- Cracked black pepper, to taste
- Optional: squeeze of lemon

How To Do It:

Open tin and drain excess oil.
Flake fish into a small bowl (or right in the tin).
Stir in mayo, pickles, dill, and black pepper until creamy.
Spoon onto crackers, toast, or cucumber slices.

Pair with: A crisp white wine (Albariño, Muscadet) or a cold pilsner.

2. Smoked Salmon with Chili, Lime & Tajín

What You Need:

1 tin smoked salmon in chili oil (or smoked trout, sardines, etc.)
1 Tbsp mayonnaise
1 tsp mustard (Dijon or yellow)
Juice of ½ lime
½ tsp Tajín (or chili-lime seasoning)
Optional: extra chili oil from the tin

Pair with: A dry rosé, margarita, or gin & tonic..

Why this works for life on the water:

Preservation power → Canned fish keeps for years without refrigeration.
Space savers → Small tins store easily, leaving more galley room for fresh produce and drinks.
No-cook luxury → Sometimes the best meal is the one that doesn’t heat up the cabin.
Flexible flavors → Sardines, mackerel, trout, anchovies, tuna, you can swap in what you’ve got

With just a tin and a few pantry friends, you can transform humble rations into something that feels like an aperitif on a European terrace. That’s what we call taking the elevator.

Cheers,
Max & Theresa