🔥Keeping it spicy
with our Secret Aardvark hot sauce collab.🔥
This pictures serves as a reminder that it takes a lot of hard work to get fish from the sea to your pantry. It starts here - with the people who risk their lives every time they go into open waters to harvest fish and are often the most underpaid in this supply chain.
We practice quality over quantity, sourcing from reputable fisheries that not only take care when harvesting fish, but also in ensuring the well-being of their workers.
This month we are excited to offer free shipping AND a tote bag for all purchases from the website +$65.
We’ve also got virtual gift cards if you need a last minute gift idea for the mom figures in your life.
We love this recipe because it utilizes the fish and sauce!
Spicy Jamaican Jerk Rockfish Nachos
For the cheese sauce:
8 oz. cheddar cheese, grated
1 Tablespoon cornstarch
1 cup evaporated milk
1 tin Jamaican Jerk Rockfish
Salt, as needed
For the nachos:
Your favorite tortilla chips
Tomato, diced (or pico de gallo)
Canned black beans, drained
Avocado, diced (or guacamole)
Sour cream (or greek yogurt)
Green onion, sliced
Cilantro leaves
Reserved fish ( Jamaican Jerk Rockfish )
Toss the grated cheese and cornstarch together in a medium bowl. Transfer to a sauce pot and add one cup of evaporated milk. Open the tin of Rockfish and drain the liquid into the sauce pot with the cheese and milk. Reserve the fish.
Heat the sauce pot on medium heat, stirring constantly. The cheese will begin to melt and the sauce will thicken. Once the sauce begins to bubble, remove from the heat and season. Adjust the consistency of the sauce with a splash of water or evaporated milk if you prefer it thinner.
To assemble the nachos, begin by laying out your favorite tortilla chips in a single layer. Drizzle the cheese sauce evenly over the top. Then get as wild as you like with your favorite toppings :).
Check out the gram to see how easily these nachos comes together!
Share this month’s recipe and discount code with your fish loving friends!
xo, Sara