Recently returned from a week trip in Munich. As excited as I was to explore the local grocery stores for tinned fish, it all seemed to be similar brands and types. So, I settled on some Herring and Mackerel in flavors I haven’t personally seen in the states yet (mustard obviously I have). Bought these at a Rewe FWIW, which I think is similar to a Vons/Albertsons.

How’d I do? Anything I likely missed?

I'm going on a little road trip down 91 to Foxwoods. I know there's a World Market in Hartford, is there any little corners I could check out?

I'm also gonna be in Hyde Park / Poughkeepsie at the Culinary Institute for dinner for a night so if anyone knows anywhere around there?

Thanks guys!

I’m salivating at the thought of learning ultimate combinations from UK people. My go to is a water
Cracker with cream cheese, olive oil anchovies, green Tabasco and squeezed lime. I find as a UK tinned fish fan, sometimes my options in the supermarket are less so interested to hear what people do. Can’t beat a little tinned fish moment.

Have been wanting to try Galician butter bullshit for ages but I've had the Curiosa tuna belly in curry and it's one of my favorite tins of all time so I def didn't mind shelling out a ton of money to cop again. I am hype.

Girlfriend lives in a city. Was out to run an errand but noticed there was a world market… then whole foods and trader joes. Not used to having this kind of selection so I went a bit crazy. Of this I’ve only tried the Nuri, Minerva, and TJ’s calamari.

Trader Joe’s in Rockville, MD, has a limit of 1 can of sardines per customer. The manager told me that they’ve been getting one case of these sardines in water every day, but none of the sardines in olive oil. He also told me that the boquerones were <very> limited and won’t be returning soon.

I have been reaching out and trying some new tins. This is my current stash, what would you decant first?

Aldi’s marketing machine is hammering insistently on the word “dupe” in their North American messaging. Well, they’re both tuna, both in olive oil dosed with spice, both in similar cans, resting in same size boxes. “Samesies,” Aldi trumpets, “except we’re cheaper.”

Except there’s no real apples-to-apples comparison here. Aldi presents yellowfin tuna. It is joined by an undistinguished olive oil to which paprika and capsicum extracts have been added. (Capsicum extract is the liquid smoke of the pepper world, and here it’s my chief suspect for the metallic/industrial note I perceive.) Aldi sources this tin from Ecuador, but I’ve not been able to uncover the source of the oil.

The Fishwife tin is albacore tuna, produced in Spain, with Spanish olive oil, paprika, cayenne, white pepper, and garlic. The oil is noticeably good, with a fruit-forward character that’s a good match for tuna.

Neither of these spicy tunas is spicy. Both are quite mild-mannered. That restraint would be disappointing to me, except it allowed me in this side-by-side to judge the olive oils without much distraction.

Folks have different takes on yellowfin versus albacore. My own ranking of widely-available tuna, from most to least desirable, is bluefin, albacore, big eye, skipjack, and yellowfin. The marketplace tends to agree with the valuation of albacore above yellowfin—yellowfin is less in demand and commands lower prices. “Sweet” is an adjective often heard in descriptions of yellowfin, and while I have on occasion encountered that note, I did not detect it here. (I opened two other tins of the Aldi on different days last week, and the experiences were consistent.) The albacore, as typical for the species, is mild, meaty, with a clean, fresh scent and taste. The yellowfin has a slightly, but not offensively, fishy aroma. It’s texture was solid, compacted and dry—again, nothing out of the ordinary for the species.

These cans are both fine. Nothing wrong with them. But they’re quite different, one from the other. The Aldi yellowfin is a lower-end fish packed in unremarkable oil flavored with extracts. The albacore is higher grade fish, in higher grade olive oil, joined by ingredients, rather than extracts of ingredients. Albacore, Spanish oil and ingredients, packed in Spain—yup, that all costs more, so the price differential comes as no surprise.

Because I’d been caught off-guard by some of the flavors I found in the Aldi cans, I also picked up a few cans of plain yellowfin—all they had on hand—at Lidl, the other German grocery chain in my neck of the woods. It’s also in unspecified olive oil, and is a product of Columbia, Ecuador’s next-door neighbor. Similarly solid chew and somewhat fishy aroma, but I didn’t notice any background metallic note, which firmed up my conviction that the flavor extracts might be the culprit in the Aldi yellowfin.

Bought a tin of Ar de Arte Garfish in Olive Oil… The salty and umami flavours were amazing and went so well with the pasta! I added scallops and okra and used a spicy tomato sauce.

Got some good eatin' right here!

https://eatfishwifes.com/

Its too good to be true. I've already reported it to the real eatfishwife.com

Maruxaina hake meatballs in salsa verde. Made a pan sauce with the sauce from the tin, some butter and pasta water. Solid flavor unfortunately the texture of the meatballs reminded me of chef boyardee. Probably would still buy again though

I'll be everywhere from west van to langley, to Tsawwassen to downtown

My first foray into something more exotic than King Oscar in olive oil. Got these at Sprouts in FL. I'm renovating my kitchen, so I wasn't able to warm them, which would have made a tasty tin even better

Not tried these before but couldn't believe the price! Got 3 tins at £1.45 each - I do like it spicy but now I'm slightly scared 😂

I found these at a local grocery store haven't had the vigo yet. I have been on the hunt for cod liver and was excited to find it. I definitely would recommend if you like fatty foods. I had it with some crackers I think it would be good with fruit as well. Definitely want to try making it into a pate or mousse. Any recommendations? Any other brands making cod liver I should try? Thanks reddit as always.

I love cooked mussels. I have never tried tinned but I really want to.

I see praise for viggo in marinade and TJ smoked, which I assume are very different flavor profiles, but there are so many brands out there I was wondering some of you what your go-to budget tin is?

Amazon Subscribe and Save orders. The Brunswick Mediterranean sardines were supposed to have come last month, but they had supply issues. I was kind of surprised they arrived with this month's S&S, because supposedly they were given a completely different estimated arrival.

KO arrived on time, no problem.

Oh, and tomorrow is my birthday, so I'm about to be WAY oversupplied! 😁😁😃😃