Matt’s Top 10
There are a lot of tins on the shelf, and I do not 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 slowly 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.
This is not a ranking of every tin we carry. It is a short list for anyone who wants a little direction from the person buying the shelf.
1. Nuri Sardines in Olive Oil
Nuri is one of the tins I point people toward when they want to understand why Portuguese sardines have such a following.
The fish are meaty, the olive oil is good, and the tin feels traditional. It is not the cheapest sardine on the shelf, and it is not the most expensive. It sits in a useful place: reliable, well-made, and good enough to eat simply. This is my favorite "daily driver".
Best for: classic Portuguese sardines
How I’d eat it: with potato chips, pickles, and a sharp mustard.
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 strong choice for someone who is curious about tinned fish but not ready for whole sardines, shellfish, or stronger sauces.
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. Briosa Gourmet Jack Mackerels in Olive Oil
Jack mackerel is a good tin for people who want something heartier than tuna but not as visually challenging as big chonky sardines.
The texture is firm, the flavor is fuller, and the olive oil keeps the tin straightforward. It's a great daily driver because it can be eaten plain, added to rice, or worked into a simple lunch without much thought.
Best for: everyday eating
How I’d eat it: these are great straight from the can with your favorite cracker or as part of a larger conservas board..
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.
I would not make this everyone’s very first tin, but for someone who likes smoked fish, it is an excellent way into the northern side of the conservas shelf.
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 easiest ways to show someone that tinned tuna can be more than sandwich filling.
The ginger gives the tin a clear personality without turning it into a novelty. It is firm, clean, and easy to use, but the seasoning makes it especially good with rice, noodles, or a quick lunch plate.
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 tin is a good example of how shellfish conservas can feel more like a prepared dish than a plain chunk of seafood.
The scallops are packed in vieira sauce, a traditional Galician-style sauce often made with tomato, onion, and pepper. It gives the tin body and makes it easy to serve without much else.
This is the kind of tin I would open when people are standing around the counter and want to try something different.
Best for: lazy dinners
How I’d eat it: straight from the tin or over rice and veggies.
7. ABC+ Trout Fillets in Curry
This is not a neutral tin, and that is why it makes the list. I love spicy food and this tin is spicier than most.
The curry gives the trout a clear use case. 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.
It also helps show that conservas do not have to live only in olive oil, tomato, or escabeche.
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.
The acidity gives the mussels lift, and the tin offers something different next to sardines, tuna, or trout. It is not as gentle as a first smoked trout tin, but for someone ready to explore shellfish, it is a very good place to start.
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 cleaner octopus tins I’d point someone toward.
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 enough structure to make the texture work.
It belongs on this list because it shows how approachable octopus can be when the tin is handled well.
Best for: snacks and conservas boards
How I’d eat it: with boiled potatoes, roasted peppers, olives, and a little lemon.
10. Wildfish Smoked Geoducks
This is the wildcard.
Geoduck is not where I would send the most hesitant beginner, but it belongs on this list because it shows another side of the conservas world. It is shellfish, it is smoked, and it has a texture that makes it very different from sardines, tuna, trout, or mussels.
For someone who already likes shellfish, this is the kind of tin that makes the shelf more interesting.
Best for: special treat or exploration
How I’d eat it: linguine with smoked geoduck sauce
Final Note
This list will change.
That is the point.
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 right now.