Preparation

Smoked

The fish cold- or hot-smoked before packing, usually in oil; smoke changes the flavor more than any other pack and is the friendliest for a doubter.

About 523 tins, trout, salmon, mackerel, mussels and more. Flaked into scrambled eggs, mashed on toast, or on a cracker with cream cheese.

MrTinned on smoked tins
Tins in the index523
Houses– –
Species5
Shops carrying– –
Cheapest in stock– –
Ninety-day usual– –
Ninety-day low– –
Ninety days, to 6 October 2026. A pair of dashes is a field with no query behind it yet.

Packed this way

523 tinsNewest firstCheapestA to Z
Narrow by speciesSprat 73Sardine 37Trout 35Herring 31Salmon 24
TinSpeciesCheapest atPrice
Smoked Trout RoeSmoked Trout Roeby CalvisiusCalvisius · TroutTroutLe Gourmet Central$59.00

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
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The Open
Sheet

Where the can came from: a Welsh sheet, an English press, a New York seam and a Pittsburgh ring.

MrTinned · Issue 21, 3 October 2026