Blue Cove wins the Good Food Award

Blue Cove Preserves has received the 2024 Good Food Award in the fish category from the Good Food Foundation. Ceremony honorees included Dana Cowin, Alice Waters, Joan Nathan andΒ Ari Weinzweig.

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Culinary Creations in a Tin

Branzino with Olives & Fine Herbs

Branzino with castelvetrano olives, diced kalamata olives toasted & smokey, hand-packed in olive oil fine herbs.

Branzino with Piquillo Peppers & Herbs

Branzino with roasted piquillo peppers, hand-packed in olive oil fine herbs.

The Story

Stephanie Fels is the founder of Blue Cove Preserves. She grew up in a multicultural household with a French father and Ecuadorian mother. In her childhood she lived in France with her family, where, similarly to the rest of southern Europe, tinned fish is a culinary delicacy celebrated in the food culture. Her mission is to develop this craft in North America and put delicious tins of seafood preserves in kitchen pantries. Not only are these delectable tins high in nutritional value with Omega 3 fatty acids, protein and vitamins; they also make an elegant appetizer food or a compliment to a great dish. Blue Cove partners with suppliers that honor responsible fishing practices on US shores rather than importing from across the world. Our recipes were created with locally sourced premium condiments, care and love.


    We prioritize the closest sources of seafood. Mostly from well managed fisheries along the Atlantic coast.


    Responsible fishing practices: no longlines, trawling, gillnets or methods that may cause bycatch.


    No additional preservatives: our tins seal natural products from sustainably oriented partners and suppliers.


    Our recipes are developed at the highest level with chefs and culinary talent that brings forward irresistible flavors.

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How does a seafood consumer brand company get sustainability right?

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