Meet Sara Hauman, founder of Tiny Fish Co., Portland’s beloved maker of sustainable tinned fish.
If you're tinned-fish obsessed like us or just tinned-fish curious, this post is for you. We're diving deep (no pun intended!) into the local and sustainable tinned fish our customers cannot get enough of: Tiny Fish Co.
Founded by our friend and one-time chef Sara Hauman with a commitment to sustainability and a belief that sharing food is at the heart of all human connection, this women-owned company burst on the scene in 2022 with an instant fan following.
And for good reason. Sara made it her mission to bring the same values for quality and sustainability she stood by for nearly two decades in professional kitchens to tinned fish. Lucky us!
Tiny Fish Co. sources fish sustainably and seasonally from local and independent West Coast fisheries with a focus on biodiversity through abundantly available species that don’t contribute to the taxing cycle of overfishing. And they’re proud to be members of 1% for the Planet.
Couple that with deliciously unique, chef-driven flavors, and you've got the perfect fish treat. Find out for yourself—they're available at your neighborhood New Seasons in the seafood department.
Sidebar (because we think it's extra cool): Chef Sara is a two-time James Beard Rising Star semi-finalist and Top Chef alumna!
Tiny Fish Co. tinned fish is for everyone, from the adventurous home chef to the casual snacker, curious gourmand, time-strapped parent, and mussel-loving kid. And because tinned fish is so versatile, it shines on an appetizer board, as a rustic bread topping, in rice bowls, and in this recipe from Sara:
Black Cod & Pork Noodles
1-2 Servings
Ingredients
2 tbsp cooking oil
2 1⁄2 oz ground pork
1 tin Black Cod in Soy Sauce
1 cup bok choy leaves, chopped
1⁄2 tsp red chili flake
1 tsp cornstarch
1⁄2 cup water, stock, or dashi
3 3⁄4 oz dry ramen noodles
Green onions
Sesame oil
Instructions
1. In a medium-sized pot, boil the ramen noodles per the package instructions or until al dente. Strain and rinse under cold water for 20 seconds and set aside.
2. In a small bowl, whisk together the cornstarch and water and set aside.
3. Heat a medium-sized skillet and add the cooking oil and ground pork. Using a wooden spoon or heat-proof spatula, break apart the ground pork and cook on medium heat until cooked through.
4. Add the tin of black cod, bok choy leaves, and red chili flake. Cook for a few minutes, stirring continuously.
5. Add the cornstarch mixture and bring the sauce to a boil, then remove the skillet from the heat and add in your ramen noodles. Toss to coat.
Add a handful of sliced green onion tops and a drizzle of sesame oil and enjoy!
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