Preparation
InOliveOil
The default and the benchmark. Fish packed in olive oil sits in a neutral, protective medium that carries flavour without masking it, which is why it is the preparation most often used to judge a tin on its own terms. The oil matters as much as the fish: a good extra virgin rounds out a sardine or a tuna loin, and the oil left in the tin is never waste, it goes over bread, rice, or a warm potato. Tins with mild piquillo pepper sit here too; the spicier chili and piri-piri preparations have their own categories. If you only ever tried one preparation, this is the one that tells you what a fish actually tastes like.
Tin of choice
ProductBrandSpecies
Anchovies Fillets in EVOODon BocarteAnchovyTimeless Sardines 2023Comur - Fábrica de Conservas da MurtosaSardineBaby Eels in Olive Oil (Angulas)Donostia FoodsEelIowa Tinned Sardines in Olive OilThe Fantastic World of The Portuguese SardineSardineWild Tuna Fillets in Virgin Olive Oil & Oregano, Athens Style! from PortugalSanto AmaroSkipjack TunaSardines in Organic EVOOSiesta Co.SardineSilver Small Sardines In Hot Olive Oil (12/16) 115gRamón PeñaSardineOctopus in Olive OilA Conserveira SelecciónOctopusSardine Fillets in Olive Oil, Boneless & SkinlessLa BrújulaSardineSardine Fillets Marinated in Sunflower and Extra Virgin Olive OilTrikalinosSardineTuna in Olive OilCocagneTunaMackerel Fillets in Olive OilMariscadoraMackerelL’Escala Anchovy FilletsCallol SerratsAnchovyBarbecue Codfish in Extra Virgin Olive OilCântaraCodXoubas de Rianxo “O Xeito” - Small Sardines in Olive OilA Conserveira TradiciónSardineSardines à l'ancienne à l'huile d'olive Je t'aime hippocampe - la boîte de 115 gPointe de Penmarc'hSardineMackerel in Yuzu and Olive OilOugon No MuraMackerelSardines in Organic Extra Virgin Olive OilValflorSardine
