Skinless

The skin on oily fish is the richest part, high in fat and the source of the silver sheen on a sardine fresh from the tin. Skinless tins remove it before packing, leaving a cleaner, milder piece of fish that is quieter in flavour and easier for anyone put off by the appearance or texture of fish skin. Good for recipes where the fish is broken up or mixed in, and a gentler starting point for anyone newer to whole tinned fish.