Cut
Whole
The fish canned as it came, skin, soft bones, and tail in place. With small oily fish this is the traditional form and arguably the best, because the skin and edible bones carry both flavour and a real dose of calcium. Nothing to assemble, nothing to discard. Tip it onto warm toast, skin and all, and mash it into its own oil.
ProductBrandSpecies
Whole Gourmet Smoked Ocean ClamsBar Harbor FoodsClamWhole Gourmet Ocean ClamsBar Harbor FoodsClamBoneless Whole Sardines in Extra Virgin Olive OilLes Mouettes d'ArvorSardineOrtiz Salted Whole AnchoviesOrtizAnchovyBoiled Whole OystersPolarOysterWhole Baby ClamsPolarClamSpiced Small Whole Mackerel in Olive OilNuriMackerelSardines (Sprats) in Extra Virgin Olive Oil with Spicy Cracked PepperKing OscarSpratWhole Shelled Baby ClamsCentoClamSmall Whole Mackerel (Mer Lisettes) in Organic Extra Virgin Olive OilFerrignoAtlantic MackerelWhole Mackerel in Olive OilConservas SantosMackerelFancy Whole Smoked MusselsPolarMusselWhole Sardines in Sweet Soy Sauce (Iwashi Ajitsuke)NissuiSardineWhole Sardines in Miso (Iwashi Miso Ni)NissuiSardineSardines à la Brousse (with Whey Cheese, Tomato, and Herbs)FerrignoSardineWhole Anchovies in Extra Virgin Olive OilLes Mouettes d'ArvorAnchovyWhole Mackerel in Olive Oil and LemonConservas SantosMackerelFancy Whole Smoked OystersPolarOyster
