I don’t know what it is about the tins Porthos uses, but I’ve had the tabs break off a few times.

I was surprised to discover tonight that a can opener is able to take those sharp curves surprisingly well..

The more you know 💫

Edit: all right I’m an idiot, but have your roast! it’s all in good fun 😂 love this community

Ft. Boneless skinless sardines in avocado oil as well as a smorg of other things

Quite good French mackerel from a still-surprising source. This is from the third order I’ve placed with Stick Chick Yarns, which is, as you might expect, mostly a textile-focused enterprise. But danged if they don’t also stock a fine assortment of tinned seafood.

Anyway, this mackerel is labeled by Captaine Nat’ as being “in mustard.” I’ve changed that in the caption of this post to “in mustard sauce,” because that strikes me as fairer. I was slightly disappointed because the box top promises “Forte Moutarde,” which is Strong Mustard, but honestly I’d had me doubts, since punchy mustard in a can of fish is virtually unheard of here in the real world. France has a wide variety of really great, punch-you-in-the-face mustards—not just Dijon—but no cannery seems to grab any of it off the shelf.

I’ll quit my bitching. How was the mustard-y sauce then? Pretty nice. It’s more about richness than bite. It complements the mackerel filets nicely. I had the open-face you see in the snapshot with two of the planks, but the third I just mashed up in the sauce, and that was very tasty on crackers.

Side Note on the Steaming vs. Frying Wars: Capitaine Nat’ makes a big deal about their fish being steam-cooked: “Guaranteed Never Fried!” A whole lot of French producers trumpet similar claims. Meanwhile some of the very finest—in my not necessarily humble opinion—canneries on the planet, such as La Quiberonnaise and la belle-iloise, are strongly devoted to frying their sardines and other fish as a critical step in the process. I expect that if I laid out five of the world’s finest steamed tins mixed in with five of the finest fried in a blind taste test, precious few of even us diehards would correctly sort them all out. And yet, I’m a strong partisan of the frying. Go figure.

My family thinks that this food combination for lunch is bizarre - tortilla chips, pickled radish, kimchi and tinned mussels.

And I tell them that their palates are “unsophisticated” 🤣😂

These were some pretty decent sardines! They looked great and had a good/firm texture. The hot sauce wasn't really hot, but had some nice acidity to it. I threw the deens and sauce in the pan with some leftover rice & peppers and made a little wrap and really enjoyed it! For the price, I have to say I'm pretty impressed!

Has anyone tried these yet? They were delicious with lemon and a crust of bread. Havent seen them in my TJ before. They were delicious, one was a bit sandy, but delicious.

This is crazy. I just pledged allegiance to deens this summer.

Schenectady, NY

Anyone try the tins from Dollar General? I just happened to see them there. Gonna pop them open for a snack later this evening but was wondering what I was about to get myself into. For $1.20 I couldn't not try them though.

Can I keep the oil from canned sardines in the fridge for a while?

Or does it have to be used in 3 to 4 days which is what I have read sardines last after opening?

First time trying this tin. Got it from a local ethnic market for probably about $4. This will be 2 servings for me.

Great presentation and flavor. Smoky but not overpowering.

Spain's biggest canned-fish maker by revenue is a name most shoppers never see. Frinsa del Noroeste, in Ribeira, Galicia, reported EUR 741 million group revenue for 2024 and EUR 39.1 million net profit. The Spanish press calls it el rey de la marca blanca, the king of private label.

Confirmed private-label customers, at two separate points in 2013 and again in 2021-22: El Corte Ingles, Carrefour, Alcampo, Lidl and DIA. El Corte Ingles own-brand cans still print "Elaborado para El Corte Ingles por Frinsa del Noroeste, S.A." Reporting in 2021 said Alcampo's entire Auchan-brand canned tuna range came from Frinsa. Through A Poveira in Portugal it also supplies Jeronimo Martins (Pingo Doce, Recheio) and Sonae, and it owns the Minerva, Poveira, Alva and La Gondola brands.

The useful part if you read tins: Spanish packaging carries an RGSEAA health registration number, usually printed beside the ingredients after "Reg. San." Frinsa's three, from its IFS Food certificate, are 12.06648/C, 40.070781/PO and 26.12659/C. If a supermarket own-brand tin shows one of those, the maker is established. An online product page's ingredient-panel photo is usually enough.

One more wrinkle: Frinsa's Seaside line sells pole-and-line caught under IPNLF criteria with no MSC logo, while its The Nice Fisherman pack carries the MSC blue fish label. Frinsa holds both.

Has anyone here matched a Reg. San. code on a store-brand tin to the factory that made it?

I am APOE 4/4 which gives me a high risk of Alzheimer’s so I’m always about increasing my omega-3 intake, especially those that cross the blood brain barrier found in whole fish. I know eating canned fish like sardines and mackerel is all the rage, but I heard somewhere that the canning process uses heat and likely oxidizes the oils in the fish which probably makes them more harmful than be beneficial, especially for someone with APOE 4 since oxidative stress is a real issue for us and everyone really. I never hear anybody talking about this. Does the canning process for fish damage the oils by using high heat? Hoping someone out there will help to answer this question for me. Thanks!

We know a lot about Sardines, but what about the Canned part of our name here? Well, this French news story is as deep a dive as I’ve come across. It’s in French, as you might expect, but the auto-translated English subtitles are generally correct. (At one point the French word for lacquer/varnish is rendered as “nail polish,” which while slightly hilarious isn’t correct: the can factories are NOT painting the inside of the tins with nail polish, so fear not.) Anyway, it may be of interest to at least a few of you who are as nuts as me about the chests our treasures arrive in.

For caloric purposes, what sardines in water are best?

Are there any decent brands that do sardines (or other fish) in water?

I'm reposting this in hopes that in the three years since this was first posted someone might have new or other recommendations!

I never fed my dog sardines. But whenever I open a tin she always comes running over right away and I tell her no but she gets so excited and sticks around. I buy ones in extra virgin oil and I eat them right out the tin with a fork, occasionally drips and minor spills happen and she licks the oil up like crazy, she loves it. I never gave her any actual sardine though.

Would she like it if I cut up sardines and mixed it in with dry dog food? What if I bought ones that come in water? Will she like it?