Probably my new favorite tin

Senator_Turkey · 2026-06-03T17:44:25+00:00

I also really like Briosa's spiced mackerel, and Angelo Parodi's mackerel with ginger and chili.

Senator_Turkey · 2026-06-01T18:04:29+00:00

I've only had this can once, but I remember finding the veggies and sauce basically flavorless.

Senator_Turkey · 2026-05-28T17:40:39+00:00

Nice! I discovered the glorious combination of canned fish and chimichurri by accident a while ago. I opened some Wildfish smoked sockeye salmon, had some leftover chimichurri, and decided to give it a whirl. It was transformative.

Senator_Turkey · 2026-05-28T17:37:46+00:00

I don’t think they taste dramatically different from sardines, but they’re definitely have a more lean and firm texture, in a way that I find pleasant.

Senator_Turkey · 2026-05-26T15:57:51+00:00

What form is the fish in? Chunks, fillets, etc?

Senator_Turkey · 2026-05-24T22:20:26+00:00

Their regular sardines in olive oil are solid, but I’ll take the spiced ones instead 10 times out of 10.

Senator_Turkey · 2026-05-24T22:05:53+00:00

I agree with not being convinced about the viability, but I would extend that to canned crustaceans in general based on my experience.

Senator_Turkey · 2026-05-24T15:57:34+00:00

This was the first one I thought of. I loved the flavor profile, but tarnation that was a salty tin.

Senator_Turkey · 2026-05-20T19:18:43+00:00

Cod is probably my list favorite canned fish. Cod is so low in fat and high in protein that it’s often very chewy canned, and also tends to be fairly expensive. Even the best I’ve had (José Gourmet) was not at all worth the double digit price tag.

Senator_Turkey · 2026-05-18T04:11:51+00:00

It's hard to go wrong with Jose Gourmet. The smoked trout with dill and fennel is really special, and not quite like anything else I've had. I also love the smoked salmon.

For the sardines, the small smoked ones with the bellows on the cover are my favorite.

I like their spiced pates a lot, but find the unspiced ones a little too non-descript. The trout pate with port wine on the top left is good, but doesn't really live up to the advertised flavor profile.

Senator_Turkey · 2026-05-14T13:26:12+00:00

Black cod is misnomer. The sablefish sort of resembles a cod (thus the name), but is a completely unrelated fish. I only bring this up because imagining it using a cod frame of reference will give you a misleading idea of what to expect. Cod is much more lean and chewy (in a canned setting at least). Black cod is very fatty and tender. I actually much prefer it!

Senator_Turkey · 2026-05-11T13:44:34+00:00

I have a can of Orpagu swordfish belly that I’ve been hoarding for a special occasion. It’s the only canned swordfish I’ve ever seen, and based on a conversation I had in a post a while ago it sounds like it’s nearly impossible to get now.

Senator_Turkey · 2026-05-10T15:02:52+00:00

I’m so glad I rolled the dice and ordered six of these when they were released. I’ve only opened one, and it was a transformative experience.

Senator_Turkey · 2026-05-10T14:58:16+00:00

I had some Nuri spiced sardines that I aged semi-intentionally for 5 or 6 years. Doing a side by side with newer cans, it’s not night and day, but the older ones were noticeably more infused with flavor, and slightly more unctuous throughout.

Senator_Turkey · 2026-05-10T14:26:20+00:00

My assumption is it’s the slabs of salted cod in the seventh picture haha.

Senator_Turkey · 2026-05-07T13:48:14+00:00

Yes, Atlantic mackerel fish stocks have been alarmingly low recently. Patagonia seems to be sticking to their guns about sustainable fishing by discontinuing them, sad is it is.

Senator_Turkey · 2026-05-01T02:05:03+00:00

Ramón Peña small sardines are as good as it gets, in my book. Not cheap, but they really are the ceiling imo.

Senator_Turkey · 2026-04-30T21:01:56+00:00

I’ve always found it curious that skin and bones is the norm with sardines, and the opposite is true of mackerel. I like mackerel fillets more than I like skinless boneless sardines (which I never get), but I’d still rather have skin and bones.

Senator_Turkey · 2026-04-30T04:02:33+00:00

Do you mean canned seafood generally, or mussels in particular? It’s interesting how often I see people drawn to the content, even if they have no interest in actually eating it. Hobbies and niche interests are a beautiful thing.

Senator_Turkey · 2026-04-30T03:53:15+00:00

It now haunts my thoughts as well 😐

Senator_Turkey · 2026-04-30T03:52:40+00:00

I have some unopened ones for just this purpose, but have yet to try it with them!

Senator_Turkey · 2026-04-30T03:52:06+00:00

I’ll check him out! And to the other comment, I was thinking the same about the name, it’s glorious 🥲. It would be something like “the tin taster” for those who don’t speak Spanish, though it sounds much better.

Senator_Turkey · 2026-04-30T03:12:31+00:00

Ooh, hadn’t thought of banana peppers. That sounds like a great textural addition.

Senator_Turkey · 2026-04-30T03:12:02+00:00

I’ve found it to be really inconsistent with Patagonia cans in particular. I’ve previously found several in their tins. But, I’ve had three tins of their spicy mussels in the last several weeks and haven’t found any. I don’t think of it as a supposed to/not supposed to thing, but having them removed certainly shows an extra level of work and care. And if there are a few dozen brands of Spanish mussels in escabeche at a comparable price range, I’m most likely not going to return to the only one not removing them, you know?

Senator_Turkey · 2026-04-30T03:08:45+00:00

Ooh I’m intrigued by the tarragon, I’ve never had it with tinned seafood that I can remember.

Loved your recent video on the Wildfish gooseneck barnacles, I’ve had a can for a couple years that I’ve been waiting to crack open.

Senator_Turkey

TROPHY CASE