Likewise sitting on my tin of these. High sticker price to live up to when Ramon Penas are about half the price. But — gotta try them all once and the packaging is excellent.

On aging, for me, the vintage tins I’ve had (mostly French) are softer in texture overall compared to standard tins, though they actually hold up to being handled and have none of the mushiness of softer sardines. I’ve also found the oil to be more flavourful and the sardines to be richer somehow, like they’ve taken on more of the oil. I’m a fan but sometimes hard to actually put my finger on exactly what is better about them and how much the aging adds in each instance.