r/Tinnedfish

These were great! Would totally recommend them to anyone. They weren’t too fishy and went very well with some toast and sweet jalapeno mustard! I’d say this is one of the fancier tins of mackerel I’ve had.

All I been eating lately is Mackerel. Really liking the flavor and texture over a lot of salmon tins. Plus Fishwifes Mackerel is the only Fishwife I can afford besides tuna lol. I wish it wasn't so expensive as I'd love to try some of those $14-16 tins. They're on sale at Target right now actually.

What is everyone's favorite Mackerel tin? Any suggestions?

I am newer to this sub, but I thought this price was outrageous. Is this normal anywhere else? Over $17 for 100g.

The outer packaging was some type of fabric which I felt totally unnecessary. I did not purchase them. This is in Canada fyi. If you’re curious where, take a guess.

besides eating straight out of the can how have any of you prepared these tins?? would love to hear recipes/ideas! also had to stop by sprouts for the .99cent smoked mackerel!!!

I recently joined this community and you guys have inspired me to try an old favorite from my childhood. My stepdad is half chinese and he used to make this for us as a quick meal when he didn’t feel like cooking a whole dinner. My mom was the breadwinner in our household so my dad made most of the weekday dinners. I put my own little spin on it by adding cilantro and black pepper to the rice. This is the first time I’ve eaten this in probably about 30 years and my first time actually cooking it myself so I learned on the first round. There’s oil in the can so don’t add oil to the pan when sauteeing the onions. There’s second time I did this I used the oil from the can as my cooking oil and I also added bell peppers in addition to the onion. Bought a three can pack on amazon and ate two in two days. The second photo is next day leftovers that I topped with a fried egg and oregano and kimchi on the side. It was an f-delicious addition.

You guys made me pull the trigger today and try some new stuff. Ive only ever had king oscars salmon with lemon so i decided to take the plunge into newer stuff. I have some tuscan crisp things but curious to hear some of your ideas on how i should serve these besides the crisp thins.

It was great, but I’d rather have the tuna in curry they do, so prob won’t reorder.

Over brown rice ramen noodles cooked in bone broth, a delicious lunch!

Went on holiday and couldn’t pass on some nice tinned seafood as I love fish, and to my recent adventure octopus too, and can only find a few options at home.

Problem is, I have no idea what to pair this with or how to eat it.

I’m hoping you have some tips or suggestions, thanks!

46m Married professional Chef i often find myself using tinned fish (hell tinned lots of stuff) in my dinners at home (often late or otherwise in opportune in terms of ingredient grabbing) especially in my land locked Midwestern local , i am of Sicilian descent from NYC . I wonder who else really relies heavily upon this resource and how? What cans? What dishes? A truly wonderful can i generally won’t cook but there are some great ones that actually benefit from this treatment lemme hear about yours !

I know this may be benign or a stupid question, but my anchovies have this pink liquid that can out with their oil. I am new to this world and I’m wondering if that is normal.

This was very good had an amazing spice level !!!
Moist chunky pieces
Olive oil was amazing
Small carrots , chili pepper , celery in the olive oil or bottom of tin
Would definitely purchase again

This group has inspired me to finally try the different tinned fish. TJs smoked mussels, avocado cream, homemade masa harissa tostada, and pico. Yes I took a bite (:

A retailer reached out, suggesting rather strongly that I’d dunked too hard on these sardinillas a few months back. They felt certain that I’d opened a rare, scale-packed can earlier and that this would not happen again. They offered to send me a crate of these for free. I pointed out that I only report on tins I’ve bought myself and that I couldn’t accept freebies from producers or resellers. This stance seemed to aggravate them, and in the end I agreed to buy a couple cans and give these babies another go.

I paid $8.00/can, plus shipping. Not crazy high for Spanish sardinillas, but not bargain basement pricing either. I’ll link below to my earlier write up, where I dive deeper into the olive oil, but for this morning I’ll just say that it seems to be a far-better-than-average oil—good stuff. The little sardines—14 of them—are very little. I’d call these xoubas, although that term for the wee ones seems to have taken on a specific technical/regional marketing meaning of late. Anyway, these are newborn baby sardines, and they’re well-cooked, meaning they’re a great balance of meaty-firm but tender.

Well-cooked, but once again not well-prepared. These guys were just covered in scales. Small scales, yes, but many scales—all the scales?? It’s almost as though Zoe intends this as a feature. They should highlight the collagen content in the ad copy. Anyway, these seemed identically armored as compared to the tin from earlier in the year.

Did I eat them? Yup (over riced cauliflower with an excessive amount of confit garlic). Did I love them? Nope—my ideal scale count per tin is zero. But at the very least I want to be able to count them on the fingers of one hand. Here there were more than that per fish, times 14.

Some of these prices are insane. $7 to $9 is a lot for something like this, but $18?! I mean I can get a decent meal at that price, it’s honestly ridiculous. Does anyone really think these are worth the price?

I was hoping for some bettergoods trout, but someone had been there before me and cleared it out lol! Excited to try all of these :)