15
Whole
15 tins in stock.
A whole tin holds the fish entire, head off but bones in, the traditional pack for sardines and small fish. About 15 whole tins. Eaten bones and all, the soft bones adding calcium and no trouble: laid on toast, straight from the tin, over rice. The whole fish is the tin in its oldest, most honest form.
Mostly, in this set
Clam3
Sardine3
Anchovy2
Mackerel2
Oyster2
Tins that eat this way
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