The canonical Catalan aperitivo tin. Plump, briny cockles from a 1896 Vilassar de Mar institution that started life as a bar and never quite stopped being one.
Don Bocarte is the cult premium Cantabrian anchovy — hand-filleted, aged 18+ months, stunning to look at. At $32 a tin, it is also the most expensive anchovy you can easily buy in America. The question this review answers is whether it should be.
Pacific jack mackerel is more nutritious than tuna, more interesting than salmon, and almost completely ignored by American pantry cooks. Patagonia Provisions is making the case to change that.
A tin that earns its price twice over: once for the illustrated sleeve that belongs on a shelf, and once for the clove-and-chili-kissed sardines inside.
The best seven dollars in the category. Nuri's spiced sardines deliver real Portuguese hand-packing and a gentle chili warmth at a price that makes them a pantry staple rather than a treat. The tin most likely to make you a tinned-fish person.
The most photogenic tin in the category, and — surprise — one of the most competent. Behind the much-discussed label is a genuinely good smoked salmon: confident smoke, clean oil, and a texture that survives the tin better than it has any right to.
The benchmark American anchovy. Hand-filleted, salt-cured the better part of two years, and packed in a pale, restrained oil that lets the fish do the talking. If you have only ever met the anchovy as pizza-truck pungency, start your education here.
9.4 / 10
·anchovy·Spain·$16
No reviews match those filters yet. Try widening your selection.
