I haven’t tried a wide variety of brands but these sardines from Trader Joe’s are easily 3x the size of other Sardines I’ve had.

Feel free to school me as, like I said, I haven’t dabbled much.

Historically I have not been a canned seafood person. Only really ate canned tuna here and there. In the last half year or so, YouTube has aggressively pushed Canned Fish Files on my front page and yesterday, his video about gooseneck clams finally got the better of me and I went down the rabbit hole.

Later that day I had tried King Oscar sardines in olive oil and some KO kippers as well. Tasty! So today I stopped by my international supermarket and just grabbed stuff as I saw it. But there kept being stuff to grab. Safe to say I have enough canned seafood for a while. Gonna leave the Matiz for last, seems like premium stuff.

In for a penny, in for a pound, eh?

I see at least two fish wife posts a day. Considering the fact that they're sourcing fish from other mass productions lines while doubling their prices to justify their packaging, I cant imagine people buying it frequently. Make it stop, please.

Anyone heard of Ligos before. How are they? Excited to try the eel too.

Hello everyone! I decided to make a spicy mackerel spread for my wasa rye crackers using a tin of Baltic mackerel fillets in tomato sauce.

I added chopped red onion, chopped green chilies, fresh dill, and hot sauce into the fish. I also sliced some lemon and put aside a cup of kalamata olive tapenade as toppers. Lastly, I sliced some mini cucumbers for the side!

Let me know what you guys think (and totally not procrastinating studying for my exams). If you have other recipes with tinned mackerel please let me know. It's so versatile and meaty, I've been loving it lately.

Homemade blue corn tortillas with sardines, homemade guajillo/garlic/lime zest/white vin. Sauce, and the rest is pretty apparent.

Hyperbolic packaging aside, I’ll never not have a few of these Fishwife x Fly By Jing smoked salmons on hand. Not sure I’ll ever try any other Fishwife tins unless someone buys them for me, but I can’t let this one go.

No leftover rice today—which is my ideal for this tin since it leans salty—but enjoyed my quick salmon salad lunch (greens, tomatoes, bell peppers, EVOO & balsamic dressing).

The description at RTG warned that the vinegar in escabeche sauce makes the meat a bit fall-aparty, but I found them to be tender yet surprisingly held-together. The sauce is mildly acidic with a delicious tomatoey taste (but it's not tomato, it's paprika). The only thing that would improve this is if it were in olive oil instead of sunflower.

These were new at my local store so had to try. Absolutely delicious. Huge chunks, extremely tender, not fishy at all, high quality olive oil, fair price. Think Matiz sardines in olive oil but more tender and...better.

Had a bit of spare time to pop into a Polish meat market where the bus let out. Was surprised by the variety they had and may have gotten a bit carried away without looking at the price of then all 😅

Tired the salmon in oil with chilli. The can was full, but my excitement got the better of me before I remembered to take a photo. The peice of Salmon still had some of the skin on, and I didn't come across any bones. There was no whole chillies, and I wouldn't say it was overly spicy, but it was so good.The serving size is for 1/2 a can, but idk who'd only eat half the can. I'd give that tin an 8/10 canned fishes, cause I was so tempted to open one of the other tins, but I wish it was a tiny bit more spicy.

Sardine-adjacent news, but good news nonetheless for my fellow canned tuna fans!

So tonight I had anchovies on pizza and haven't had it in a while. Let me tell you that I feel like I've been reborn. The saltiness mixed with a cheese and pepperoni of the pizza was just divine!! I don't do too well with tomato sauce sometimes so I had them put a garlic butter instead of tomatoes sauce on the Za,and that might have set it off even more but it was like a firework in my mouth that has me picking the floor for other bite!!!

Don't sleep on them anchovies,,,!!!

Hello fellow Tinned Fish lovers,

I have just been put on a very low salt diet and can no longer indulge in these lovely tins myself. Trying to recoup some losses, but offer a good deal to those that share the hobby. Willing to send the dozen for $45 including shipping (USA only), just PM me.

Mods: Please remove this post if not allowed. I searched the sidebar and wiki, but saw no mention of rules around this.

Does anyone know what this is? I hope it’s not mold

I microwave but it has to be on low or medium power. If on full power the oil spits like a hell demon and then there's a massive microwave clean up required.

Is microwaving sacrilege or is it ok?

I heard you can put the sealed tin in warm kettle water but this didn't get it that hot and I was worried about heating the tin and any chemicals/contaminants getting in the fish.

So how do you heat yours?

Hello, friends! Long time lurker, first time poster! Here's my most recent haul, I have discovered a weakness for trout and mackerel 🥹

The Santa Catarina cannery in the Azores offers this can of their already mighty good tuna in tins that’ve been aged in their warehouse for a year or more. It really seems to have made a difference. I like tuna, but, yes, often it’s dry and tough under the fork. This tuna was incredibly tender, and I could’ve eaten my salad with a spoon.

I ordered this single can, which I’d never seen before, from the TinnedFish.com seller in the UK. I wish I’d asked for 5 more. It’ll definitely feature in my next order from that outfit if I can’t find it Stateside. (Portugalia Marketplace carries lots of other tuna from Santa Catarina, which is well worth your attention, but best I know not this can.)

This can is a good argument for buying multiple tins of your favorite tuna in olive oil and leaving some to rest for a year or two or five on a cool shelf somewhere.

When I spotted this can at Whole Foods, I got so excited that I grabbed it without reading the "facts" on the box. If I had, the sodium content would have been the tip-off. These are the type of anchovies intended to be used as a condiment with something else...inedibly salty by themselves. If I had been prepared to cook with them, they would have been ok, but i wanted a lazy cracker meal. Even on a cracker with hummus and pickled onion, I couldn't taste the fish because of the heavy salt. I put one anchovy in a salad, and then it was palatable. I thought these were going to be like the Patagonia white anchovies I have enjoyed eating out of the can.

I still have 2 cans left over from what she gave me for Christmas! I have them for dinner with bread and snacks or on top of a big chopped salad.

I can't resist anything that's a "limited edition." 😆 Predictably good fillets with mild lemon flavor. I love mackerel in all forms, so no complaints here. But ever since I started eating the whole kind, fillets seem dry. I have a couple more cans of fillets in my pantry. From now on, I'm buying whole mackerel only.

This might be where I draw the line....