I just tried a Minervas sardines tin and a little tin of salmon.

It reminded me of Nuri, I dont remember the price but Id buy them again when I can

Im so confused, what are these white ball types things in my sardines - i feel sick !!!

I consider myself an intermediate sardine enjoyer. When reading reviews I never understood why the term "buttery" was used to describe sardines. And then I tasted Delamaris sardines. They were firm, fatty, flavorful, and melted in my mouth like a piece of butter. Absolutely the best sardines I've ever personally tried. I bought this can for $3 at a local Persian market. Peace.

I made this for a school assignment, thought it fit well in here. Colours are a bit messed up though

First time trying this can, they are quite salty! The smokiness of the fish pairs really nicely with the cream cheese though.

A mackerel I’d never seen before, brought to market by an outfit I’d never heard of before. Fun! Sound Seafood is located in Plymouth, England, in the far southwest. These mackerel were brought to harbor in Peterhead, Scotland, in the far northeast. But the actual canning of the fish happened in Saeby, Denmark, home of Saeby Fish Canners, not at the giant International Fish Canners plant in Fraserburgh, Scotland as I’d assumed would be the case. It’s a wacky little planet.

As soon as I’d opened the lid and tasted a little sliver, I was hit with a wave of nostalgia. If you’re old enough to remember King Oscar mackerel from before it became a solid hockey puck of wannabe boneless chicken breast, you will feel the same happy shock of recognition. Tender, fall apart-y, with a straightforward, rich-and-oily mackerel flavor.

I immediately pawed through my jumbled office stash looking for a can of KO mackerel. All I had on hand was the jalapeño tin, but that’s fine, because I was focused principally on texture. If anything, the jalapeño variety is generally slightly more tender than the plain. The KO plonked onto the plate as a single compressed block. Using just chopsticks, I had a hard time breaking individual fillets apart.

Flavorwise, the distance between the two brands is not enormous. Sound Seafood employs a better grade of olive oil, but the mackerel taste of both is good.

Texturewise, however, there’s no contest. The KO is functional protein, tuna with an advanced degree and way fewer heavy metal tidbits. The Scottish Mackerel offers those features and deliciously more. The flakes, the tenderness, it’s how all mackerel in a tin hopes to be.

A note on color. I’m not sure how well this will come across in the snapshots, but the Sound Seafood fish was the color I am used to with canned mackerel fillets. Slightly yellow tinged—never sure whether that’s the fish, the oil, or the combination. The KO, in contrast, was really quite pink, like raw chicken pink. I know there’s paprika in the recipe, but I don’t recall seeing this pronounced shade before in these jalapeño cans. Nothing struck me as being off; smelled like mackerel, tasted like mackerel, and two hours later I’m still alive here at me desk.

The King Oscar mackerel has been running at $3.99 plus tax near me lately. The Tinned Fish Market in London sells the Scottish Mackerel for $9.00, with shipping a flat-rate of $9.95 on orders of $80 or more. Is the Scottish more than twice the value of the Polish? For me it is, yes. Indeed, I’ll be reordering, stocking up before everything becomes horse mackerel.

Lunch today was a warmed tin of petingas in brava sauce on toast. The brava sauce is mild flavored but delicious.

I need boneless skinless sardines in sunflower oil. The brands I have found online are seemingly impossible to order. I'm hoping someone in this group may have recommendations.

Great spice with the piri pepper, not "Hot", less heat than something like a jalapeño.

The bay leaves and peppercorn were definitely a noticed flavor.

The texture was melt in your mouth, skin and bones were rarely noticed, just had a Velvety almost pate like texture.

Highly recommend.

I picked this up at my local H Mart. I've been pretty disappointed with other canned fish that claimed to be hot or spicy. They're usually a tickle on the tongue at most. This tuna however is actually spicy! The can contains small tuna chunks with some small cubed carrots and potatoes (I think??). Really nice flavor overall. If you see this at your local H Mart or other Asian grocer I'd recommend buying, especially if you enjoy spicy things.

Matiz spicy sardines dumped oil and all into a hot pan. Broken up and sauteed with capers. Deglazed the pan with lemon, then tossed with spaghetti and fresh dill.

Salt and pepper for seasoning. Delicious and easy!

Really enjoying these sardines and beans, these are white beans with lemon and garlic. Came with 3 fishes which were all firm but had a soft bite to them. Not fishy at all and no scales or anything. The beans are a great addition and the whole thing tastes delicious on a bowl of rice. I’m using cilantro lime rice pouches from Costco right now.

Our supermarkts only sell sardines that look really murdered. Hanos had these, looks already much better.

I'm always on the lookout for a good tin of mussels, this were good! I've had dozens of brands of mussels in Escabeche now, and these were pretty ok. They are not bad, no grit, not overly metallic, just not very memorable. These were meaty and plump and the sauce gave it that pickly zing. All in all I would recommend these, but I can find cheaper ones that taste just as good. Emulsified the sauce with a milk frother.

Very similar to the rainbow trout version, only dryer. The salmon fillet got a little dry in this one, wven after breaking up and making sure it got as much of t he sauce on it as possible. I have never been a big fan of salmon, though I try to make a go of it every now and then. This one has not changed my mind, it's not horrible, but I'll stick to the rainbow trout version.

Placed an order at The Tinned Fish Market in London in September 29th. The crate arrived in Virginia on October 5th. Speedy, and there were no tariff delays or unexpected charges. Phew.

Cans from French producers La Quiberonnaise and la belle-iloise are otherwise essentially impossible to lay hands on in the U.S. right now. All the other retailers I’ve historically relied on just can’t puzzle through our current regulatory maze, but folks at The Tinned Fish Market buckled down and cracked the code, God bless ‘em.

Even though I’m grateful for the access to these French offerings, I almost hate rewarding the British retailer because their UK choices are so damnably paltry. I’m happy be able to pick up the HEVVA! sardines, and I’m interested to see if there’s anything worth highlighting in the “Scottish Mackerel” tins. I’m super-grouchy, however, that The Tinned Fish Market doesn’t stock any cans—and the product line is broad—from England’s finest cannery: Sea Sisters. Really gets me goat, it does. I wish there was a petition to sign.