KNOW WHAT YOU’RE OPENING

Types of
tinned fish.

A simple field guide to six tins worth knowing.

Sardines

Rich, savory, and versatile

FIRST TINTry boneless fillets in olive oil with lemon.

Meaty, buttery, and confidently fishy

FIRST TINStart smoked, then add mustard or pickles.

Clean, firm, and familiar

FIRST TINLook for whole fillets packed in olive oil.

Delicate, flaky, and softly smoky

FIRST TINServe over warm potatoes with herbs.

Tender, briny, and made for sauce

FIRST TINChoose escabeche and open the potato chips.

Salty, concentrated, and deeply savory

FIRST TINMelt into toast, pasta, or vinaigrette.

GO DEEPER