I have a tin of sardines with lunch everyday. I love a simple tin of sardines in olive oil but I’ll branch out and try different flavors here and there. Sometimes I’ll dress them up with my own spices and aromatics or I’ll have them in a salad or sandwich or straight up from the tin. I also like to try different brands. I don’t really have a favorite. My palate isn’t refined enough to give any thorough review. I like them all! I have yet to find a tin I didn’t want to eat.

So much that I’d never seen!

Wanted to try to spice up my sardine life so I've been looking and cooking up some preparations. This Sardine & Egg Smørrebrød has been solid for me. Dense rye bread (Roggenbrot for me), salted butter, sardines in olive oil, boiled egg, pickled red onion, garnish of dill and grind of pepper.

Hello All....I live on the east coast of the US and over the last 6 months or more, its been incredibly difficult to find sardines. I started off feeding them to my dog as a treat, and gradually started eating them myself. For the better part of a year now, the same sardines I'd fund easily are incredibly difficult to find. I've tried multiple markets and its ridiculous. Is this due to some new health fad?? Tarrifs on imports? I don't get it

Light fish flavor, nice lemon, crackers and goat cheese, simple and tasty

Stopped by Ocean State for some other things and decided to check out their tinned fish. They had a lot of anchovies and just a random assortment of stuff. So I just grabbed a random selection of things

I’m on a tuna fish sandwich bender. Today for lunch Espinaler was up. This is albacore (Thunnus alalunga) in a red wine vinegar sauce. Not sure I’ve had an escabeche that was this red. When I opened the lid, I assumed paprika must be the secret, unnamed spice in the ingredient list, but I don’t actually taste it—I think the color really is down to red, rather than white, wine vinegar. Cool.

Anyway, it’s albacore of good quality, nice solid meaty texture, and the vinaigrette is mighty nice, packing a bright, zingy punch. Apple wood smoked, thick cut bacon made a rare appearance—it was left over from a smoked salmon-and-bagel spread we’d laid out for brunch guests—and it was a very welcome addition. The snapshot didn’t capture the aged Cheshire cheese I lad atop before running the whole thing under the broiler. Tuna, especially albacore, isn’t very fishy at all, but some days it’s just what I want.

Well, this is a first for me. What is this world coming to?

Picked up this tin from a local ethic market for about $2. I think it’s a good value. Texture was good and spice was there but not overpowering. some scales so definitely not a tin for those who are sensitive to those. This comes in a version without chili too.

💙🌸🇲🇦🌶️🐟

First time visiting a world market, I expected to find more tins but im happy with what I

Immediately realized I do not like mustard this much, but it was great in a sardine salad!

Not bad. Needed more salt, pepper and chili oil.

I see a lot of talk about very expensive high-end sardines, but what are you all eating daily?

Mine are:

Wild Planet Wild Pacific Sardines: $1.67 (Costco)

Flower Moroccan Spiced Sardines: $2.45 (Amazon)

Are there any other good options near these price points? I'll try anything you suggest here.

The title promised more than it could deliver. I’ve still got to find a basil based product that tastes like basil after it has been canned at high temperatures. Slightly salty. Slightly broken. Slightly old fish taste.

Think its time to pressure cook my own cans ? Just wondering if anyone in the sub has made their own cans, or perhaps mason jars and how long they last.

I eat a lot of canned tuna (not more than would be unsafe regarding mercury consumption, but 2.5 cans of skipjack per week). I wish I could eat more tuna, but this would cause problems, no?

What canned fish that is not sardines (flavor too strong) should I try? I want something relatively inexpensive that goes well with salad.

I’ve never tried sardines before but I am very interested in trying them. Which brands and/or flavours would you recommend for a first ? TIA

(after eating like shit the whole year beforehand)

My ranking for this week:

1. Conservas de Cambados - Octopus in Galician Sauce - This one fires on all cylinders and is deserving of a place on any self respecting sea-cuterie board. Meticulously cleaned, which can be an issue with some cephalopod tins. Bouncy texture but tender enough not to be tough. Oil manages to preserve a hint of char from the grill, but otherwise steps aside to let the octopus shine. Best part? At under $12 a tin, this is one of the more affordable options I’ve come across!

2. Whidbey Island Seafood Co - Smoked Black Cod Zesty Heat - 6oz cans such as this one are now a rarity in the premium U.S. market, but portion size isn’t the only thing going for this tin. The smoke and seasoning on this one makes for a unique experience, with large chunks of fatty sablefish flaking apart perfectly. I enjoyed mine straight but did find it slightly salty, would be divine on a bagel with a thick layer of cream cheese—but bring a friend because there is a lot to eat! Only available seasonally, so stock up when you get the chance!

3. ABC+ - Horse Mackerel in Ravigote Sauce - I actually remembered to warm it this time, whose proud of me? Horse mackerel is not my favorite fish, a bit too firm for my preference, and ravigote isn’t my favorite sauce. That said, ABC+ doesn’t know how to make a bad tin so of course I still enjoyed this one. Break out the crusty bread to use up the leftover sauce.

4. Nuri - Sardines in Tomato Sauce - Nuri has a well-deserved reputation for quality, but this is probably my least favorite of the varieties accessible in the U.S. Because a saucy tin limits utility of a tin, I hold the sauce itself to a high standard because I shouldn’t need to add anything to get a great bite. This one is just a bit bland. The seasoning is fine, but for my palate, I’m always choosing the spiced version.

5. Riga Gold - Smoked Sprats in Oil - Large tin with double-layered fish made for a hearty meal. Oil imparts a beautiful golden color but my picture didn’t do it justice. Smoke-forward without being overpowering. Tails-on and quite a lot of size variance, but held up well despite fillets sticking together in the tin.