Description
Lauren Jensen is a Chicago-based librarian and tinned seafood enthusiast. When not trying new tins, she enjoys traveling and reproducing vintage and historical recipes.
These cockles are a great tin to try if you like clams, mussels, or other bivalves. The cockles are rich and buttery, with a smooth texture and are more delicate than clams. Packed in brine, the tin smells like the seaside when you open it and they are equally good on their own or incorporated into recipes. Try them in a pasta dish or they make an excellent flatbread pizza topping with crushed red pepper and shallots.
2. Don Bocarte Anchovy Fillets in Extra Virgin Olive Oil 6/7
The best anchovies! Plump, meaty, minimal bones and a pure clean anchovy taste. Eat these as gildas or on toast with butter and lemon zest. Don’t overcomplicate their preparation; they are the crème de la crème of anchovies!
3. Fangst Blåmusling No. 2, Limfjord Blue Mussels Smoked in Cold Pressed Rapeseed (Canola) Oil
Packed in high quality rapeseed oil, these mussels hail from Denmark. Their colder water growing area lends them a rich, velvety mouthfeel complimented by the locally pressed rapeseed oil. These mussels would be one of my desert island tins. Equally brilliant as a Bloody Mary garnish, in pastas or by themselves with crackers.
4. Fangst Danish Freshwater Trout Smoked, with Juniper and Lemon Thyme
If you ever wished a tin of fish could transport you to a place, pick this smoked trout from Fangst. The trout is firm, moist, and delicately seasoned. It’s great on its own, in a panini, or topping a salad.
5. Güeyu Mar Chargrilled Sardine Pâté
Güeyu Mar is known for their grilled seafood and this is no exception. Luscious, smooth and buttery rich, this sardine pâté is a little off the beaten path. If you love sardines though, this can be a new iteration. It works great as a spread, mixed into a pasta sauce or blended into a pizza sauce base to boost the unami of a dish.
6. Güeyu Mar Chargrilled Octopus (Pulpo a la Brasa)
This Güeyu Mar octopus is a treat. Generously sized pieces are tender and firm, not rubbery. Unlike other tins, you can taste the smoke from the grill. It shines with acid – either a squeeze of fresh citrus or Espinaler sauce.
7. Jacques Gonidec Sardines with Organic Basil and Organic Thyme in Organic Extra Virgin Olive Oil
The Jacques Gonidec sardines are above average in their fish quality and present as balanced and rich in taste. The basil and thyme compliment the fish delicately and while present, do not overwhelm. Mixing the oil into a dressing helps the herbs shine. I love to eat these atop salads with a French baguette alongside to sop up additional dressing.
8. Minerva Mackerel Fillets in Spicy Olive Oil with Pickles
The favorite mackerel in our house, this tin is a gem. The fish fillets are firm but tender and hold up to incorporation into paninis or pastas easily. The spicy olive oil features piri-piri peppers and it comes more as a balanced marinade for the fillets rather than a ‘hot sauce’ spice level. If you like boneless sardines or tuna and haven’t had mackerel, this is a good option to try. It also translates into a great fish dip and if you want to up the heat level, top with hot sauce.
9. Ramón Peña Sardines in Olive Oil 25/30, Gold Line
If you are hesitant to try sardines, this is a good tin to try that is a step up from the traditional beginner’s level tin. Bite size, these make excellent tapas and have minimal, if any bones in them. They make a perfect bowl topping!
10. Real Conservera Very Small Sardines (Sardinillas) in Olive Oil 14/18
Visually stunning when you open the tin, these tiny sardines are plump and a treat to eat. Great on their own or served alongside crackers, they hold their flavor. I normally open a tin of these as a treat rather than an everyday tin as you can tell they are a high quality fish.
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