How We Review Tinned Fish
There are hundreds of brands of tinned fish, representing dozens of species of fish, molluscs and other shellfish.
So how do we decide whether one is actually worth eating? We open the can.
At Sardeenz!, our reviews are based primarily on first-hand examination and tasting. We don't simply reproduce manufacturer descriptions, retailer reviews or community posts. Those things are useful sources of information, but they don't tell us what the product actually tastes and feels like.
That's our job.
What We Look At
Every product is examined using a consistent framework. Not every category receives a numerical score, but the following characteristics form the basis of our evaluations.
1. Appearance
Before tasting, we look at what's actually in the can.
We consider:
- Condition of the fish
- Care in packing
- Presence of scales, skin or bones
Appearance can tell us quite a bit about how a tin was processed and what we can expect when we taste it. Fish with pristine skins, neatly interlaced vs. roughed-up fish, packed haphazardly indicate a level of diligence and pride of product (or the lack thereof).
2. Aroma
We pay attention to the aroma before tasting.
- Does it smell fresh or "fishy"
- Aroma of the packing oil or liquid
- Do we detect aromas of any seasonings or sauces
- Is there any "off" smell
A good tin of fish should smell fresh and "of the sea", and aroma is an important part of the experience. The scent of sauces or seasonings should be inviting, a preview of tastes to come.
3. Flavor
Flavor is the heart of the review.
We consider:
- Freshness of flavor
- Is the flavor representative of the species
- The heat or spice of seasonings
- The contribution of herbs and spices
- The quality of sauces
- Saltiness
Most importantly, we're interested in balance. Does what's in the can combine to become more than the sum of its parts.
A tin doesn't need much more than fresh fish and a quality packing oil to be delicious, and bunch of adding flavorings doesn't automatically make a better can of fish.
4. Sauces and Seasonings
We describe our impressions of sauces and seasonings and what in our estimation makes them work--or not. They can include:
- Tomato sauce
- Escabeche
- Galician sauce
- Pickled sauce
- Hot sauce
- Harissa
- Thai chili sauce
- Teriyaki sauce
- Others
Our assessment is based on the experience of eating the product—not simply the ingredients listed on the label.
That's important because actual sauce and seasoning flavor can be affected by:
- Freshness and quality of ingredients
- Chile pepper size and quantity
- Processing (did it overcook the sauce)
- Tomato-to-oil ratio
- Natural vs. artificial additives
- Serving size
We also distinguish between sauces and seasonings that complement the fish vs. those that overpower it.
5. Texture and Mouth Feel
We consider:
- Tenderness
- Moisture
- Oiliness
- Fattiness
- Presence of skin
- Presence of bones
Some fish are genuinely melt-in-your-mouth tender. Others are satisfyingly meaty. Some are almost mushy.
The texture should be a good representation of the type of fish, whether it be tender sprats or a meaty mackerel fillet.
6. Fish-to-Packing Liquid Ratio
One of the things we find particularly interesting is how much actual fish is in the can.
A tin can be mostly oil or liquid or packed tightly with fish, with many variations in-between.
We consider not only the quantity of fish in the tin, but also if we thought there should be more of it.
7. The Oils
Oil isn't merely the liquid that fills the tin.
It affects aroma, mouthfeel, richness, and can preserve the intrinsic moisture of the meat.
We identify the principal oil listed on the label and consider how it contributes to the product experience.
Among the oils we commonly encounter are:
- Olive oil
- Extra virgin olive oil
- Soybean
- Sunflower
- Canola
- Vegetable
The oil a fish is packed in can actually affect the flavor.
8. Flavoring Ingredients
We examine the ingredient list and call attention to those that significantly affect the character of the product.
These may include:
- Piri piri peppers
- Clove
- Bay leaf
- Tomato
- Pepper
- Lemon
- Dill
- Basil
- Garlic
- Ginger
- Rosemary
- Fennel
- Jalapeño peppers
- Juniper berry
- Olives, black or green
- Hot sauce
- Harissa
- Soy sauce
When a flavoring ingredient is particularly important to the overall gustatory experience, we'll explain what it is and what it contributes.
9. Saltiness
Salt is one of the easiest characteristics to overlook until there is too much—or too little.
Where nutritional information is available, we take sodium content into account. We also distinguish between the declared sodium content and our own perception of saltiness.
A high-sodium level isn't necessarily bad, but excessive salt can overwhelm the flavor of the fish, spice and other flavors.
Too little salt may leave an impression of blandness, even with plain, otherwise-unseasoned fish.
10. Versatility
We also ask the practical question:
What else can you do with it?
Some tinned fish are excellent straight from the can. Most are designed to be consumed that way.
But they can really come alive when added to:
- Rice
- Noodles
- Pasta
- Salads
- Soups
- Stews
- Sandwiches
- Bruschetta
- Pizza
- Tacos
- Marinades
- Sauces
A tin of fish that works in ten different applications has a different kind of value from one that is best enjoyed by the forkfull.
11. Value
Bottom line: Did we think what was in the can was worth what we paid?
We've stocked up on some great 99 cent cans. We've also paid $10-12 for a can and, while we thought it was good or even great, ultimately considered that maybe that one experience was enough.
Ratings
Our ratings are based on our overall impression of the product rather than a mathematical formula in which one characteristic automatically determines the final score.
We consider:
Flavor + Texture + Balance + Distinctiveness + Versatility + Value
A plain sardine can therefore score highly. So can a very spiced or spicy hot one if it's done well.
The question isn't whether a can conforms to one particular idea of what tinned fish should be.
The question is:
Does it provide a satisfying bite?
What We Don't Do
We don't believe that:
- The most expensive product is automatically the best.
- A famous brand is automatically the best.
- A "premium" ingredient is automatically the best.
- The spiciest product is automatically the best.
We've tasted lousy $10 cans and amazing $1 ones. We taste first and make our own judgment.
A Note About Subjectivity
Taste is personal.
Our reviews are not intended to establish an objective scientific ranking of tinned fish. They represent our observations and preferences after tasting each can.
That's also why we provide the underlying information—aroma, oil, spice, texture, saltiness, price and other characteristics—rather than simply assigning every can a number.
Our job is to give you information. What you do with it is up to you.