Matt’s Top 10
There are a lot of tins on the shelf, and I don't expect anyone to know where to start.
Matt’s Top 10 is a rotating list of the tins I’m most likely to recommend right now. Some are everyday tins. Some are better for sharing. Some are worth opening with nothing more than bread, chips, or a fork. I've been eating a lot over rice lately and the current Top 10 reflects that.
And now, in no particular order:
1. Nuri Spiced Sardines in Tomato Sauce
Nuri is one of the tins I point people toward when they are just starting out. The cannery meets the gold-standard and is a favorite of many tinned fish enthusiasts.
Simply put, this tin feels like it came out of someone's grandmother's kitchen. It is comforting and familiar. Easily one of the best "daily driver" tins on the shelf.
Best for: classic Portuguese sardines, beginner's and pantry packers
How I’d eat it: forkfuls of it onto sourdough bread
2. Fangst Regnbue Ørred Danish Freshwater Trout
This is one of the most approachable tins on the shelf.
The trout is mild, clean, and easy to eat, which makes it a great choice for someone who is curious about tinned fish but not ready for whole skin & bones sardines yet.
If you already like smoked salmon, try this tin.
Best for: first-timers and smoked fish fans
How I’d eat it: on crackers or crostini with cucumber and a little butter.
3. José Gourmet Smoked Salmon in Extra Virgin Olive Oil
This is a much more toned down version of salmon than the American tins I am used to. There's less salt and less smoke and if feels cleaner on the palate.
I'm fairly picky about salmon and I'm usually partial to Alaskan salmon. But this tin deserves it's flowers.
Best for: everyday eating, salads, snacks
How I’d eat it: you can eat this straight from the tin, but I like it on rye crackers with cream cheese or cottage cheese, avocado and pickled chilies.
4. Fangst Brisling No. 2 Sardines Smoked with Beech Wood
I love this tin and recommend it often in the shop.
The fish are small, neatly packed, and smoked with beech wood. The smoke doesn't overpower the fish, but rather compliments it.
Here's a brief explanation of the differences between sardines, brislings and sprats.
Best for: picnic food and road trips
How I’d eat it: with rye crisps, butter, and pickled onion.
5. Santa Catarina Gourmet Tuna Fillets with Ginger and Olive Oil
Santa Catarina tuna is one of the best ways to show folks that tinned tuna can be more than sandwich filling.
It's firm, clean, and easy to use, but the seasoning makes it especially good with rice, noodles, or a quick lunch plate. Santa Catarina has a whole line of flavored tuna tins and this one is my current favorite.
More about tuna here.
Best for: rice and grain bowls or straight from the tin
How I’d eat it: over rice with scallion, cucumber, and a little chili crisp.
6. Island Creek Sea Scallops in Vieira Sauce
This is a good example of dinner in a can.
The scallops are packed in vieira sauce, a traditional Galician-style sauce often made with tomato, onion, and pepper. I love this tin over rice.
It's a great tin when you don't want to fuss too much over dinner.
Best for: lazy dinners
How I’d eat it: straight from the tin or over rice and veggies.
7. ABC+ Trout Fillets in Curry
Nobody does sauce better than ABC+. I love spicy food and this tin is spicier than most.
The curry is balanced and doesn't overpower the delicate fish. It wants rice, potatoes, or bread. For someone who likes tinned fish but wants more of a meal direction, this tin does the work for you.
Best for: low-effort, high-reward dinner
How I’d eat it: warmed up and over rice
8. Siesta Co. Mussels in Pickled Oil
Mussels in pickled oil are one of the tins I like for boards and small gatherings.
This is a great tin if you're building a conservas board or entertaining. The mussles are clean, fresh and approachable. It's one of my favorite mussel tins and it's another category that I'm rather finicky about.
Best for: conservas boards and snacking
How I’d eat it: with potato chips, olives and a cold drink.
9. Island Creek Octopus in Olive Oil
This is one of the better octopus tins that we stock.
Octopus can be difficult in a tin. It can turn rubbery, soft, or overly dressed very quickly. This one keeps the preparation straightforward: good octopus, olive oil, and the texture that you want from octopus.
It belongs on this list because it shows how approachable octopus can be when the tin is handled well. For a better understanding of tinned octopus, have a look at our guide.
Best for: snacks and conservas boards
How I’d eat it: with boiled potatoes, roasted peppers, olives, and a little lemon.
10. Good Boy Mackerel Fillets with Curry and Piri-Piri
Easily one of my favorite "over rice" tins and also great with boiled potatoes. This is also one of my most recommended tins for people who don't know where to begin.
The curry is mild with a very toned-down spice level. The fish is clean and well-handled.
Best for: daily driver, newbies
How I’d eat it: over rice or potatoes, straight from the tin, or on roti or chapati breads
Final Note
This list will change often.
The shelf changes as new tins arrive, old tins sell through, and certain products earn their place over time. These are the ten I would point you toward today.