Preparation
Salt-Cured
The fish matured in salt over months, which concentrates its flavor into something far beyond the raw fish, the anchovy tradition above all.
About 24 tins. A little goes a long way, draped over a soft egg, laid on buttered toast, or melted into a sauce as it is so often used in cooking.
MrTinned on salt-cured tins
Tins in the index24
Houses– –
Species5
Shops carrying– –
Cheapest in stock– –
Ninety-day usual– –
Ninety-day low– –
Ninety days, to 5 October 2026. A pair of dashes is a field with no query behind it yet.
Packed this way
TinSpeciesCheapest atPrice
Agostino Recca Anchovies in Salt, 600gby Agostino ReccaAnchovyDeLaurenti Specialty Food and Wine$35.99
Premium Japanese Mackerel Canned Fish in Salt-Wild-Caught from Hokkaidoby MaruyuMackerelYamitsukiCA$21.00
Twenty tins to a page. A row with no price is a tin we hold but nobody we track is selling today.
Preparation is read from the label. A tin carries one preparation.
The other preparations
Confit · Curry · En Su Tinta · Escabeche · Galician Sauce · Garlic Sauce · In Brine · In Butter · In Mustard · In Oil · In Olive Oil · In Sauce · In Tomato · In Water · Pickled · Piri-Piri · Smoked · Spiced · Truffle
Report an issueThe Open
SheetWhere the can came from: a Welsh sheet, an English press, a New York seam and a Pittsburgh ring.
MrTinned · Issue 21, 3 October 2026