Where to begin with tinned fish? Most people have a recollection of a can of sardines their father, most likely, peeled back the lid on and consumed as a snack. Probably with some saltine crackers. Little silvery fish that may have been packed in mustard, maybe not. As children, they were probably grossed out by the sight and smell, not to mention by the witnessing of their consumption.
As time went on, sardines may or may not have been included with those other things which we, as children becoming adults, would call an "acquired taste". Think broccoli, spinach, olives, beets, stinky cheeses. The list goes on.
Decades ago, sardines were considered little more than an inexpensive indulgence. It was just a can of some little fishes, usually found next to the canned anchovies on the supermarket shelf. Dad would have them with a beer while watching the football game. A can or two might have been included on a cheese board or with hors d'oeuvres at an adult party. Sardines were working class, pantry goods.
Tinned Fish Goes Gourmet
Fast forward to some time in the early 2000s, and tinned fish have become trendy, artisanal, gourmet, even luxurious. A far cry from Dad's old Sunday afternoon can of sardines.
To those just becoming aware of this "new age" of tinned fish, the myriad choices can be daunting, even confusing to the point of exasperation. The solution can be as simple as having a starting point from which to build upon. Simply put, an initial frame of reference, hopefully enjoyed, that provides inspiration for further exploration.
Here are some examples of readily-available selections to help you begin to develop an appreciation of tinned fish. No bones, no guts, no fins, no tails.
Sardines
King Oscar Skinless & Boneless Sardines in Olive Oil. These are pilchards, the "true" sardine, minus the sometimes off-putting skin and bones. Their mild flavor and meaty texture means they can be enjoyed in a variety of ways, even straight from the can.
Smoked Oysters
Crown Prince Smoked Oysters. Smoked oysters are ubiquitous on supermarket shelves. Most are inexpensive, often sourced from China, and usually packed in soybean oil. These are an exception, packed in olive oil. A little pricier than most, but of higher quality.
Herring
MW Polar Kipper Snacks. Kipper snacks are smoked herring fillets. And they're usually authentically hardwood smoked. These from MW Polar are inexpensive, with a high QPR. Tasty fried up and served with eggs for breakfast, or right from the can on crackers.
Smoked Trout
Bumblebee Smoked Trout. Canned trout is usually boneless, sometimes skinless. This one from Bumblebee is both. It has a pleasant smokiness and a delicate flaky texture. Typically found at around $4.
Premium Tuna
Natural Catch Spicy Yellowfin Tuna Filets. This up-and-coming brand has much to recommend it. Premium quality tuna, and at $5 to $6 a can, reasonably priced among it competitors.
Mackerel Fillets
Season Grilled Mackerel Fillets. Tinned mackerel can be found as whole fish loins, skinless boneless fillets, and as chunk meat. It is often smoked. These grilled fillets are tasty and a bargain at under $3.
Be Adventurous
Let these suggestions be just that. Hopefully, they, and the reviews that follow, will inspire you on your journey through the world of tinned fish.
Bom apetite! Bon Appétit! ¡Buen Provecho! Buon appetito! Dōzo meshiagare!