Ati Manel Garfish in Olive Oil


Shaped more like a pencil in cross-section than the inverted teardrop of sardines, we find the flesh to be uniquely flavored, and while challenging to describe, we’re confident we could tell garfish from sardines, or anchovies , or sprats even blindfolded. Not better, not worse, just different.

120g (4.2oz) tin

Pictured dressed with carrots, cucumbers, and scallions in a vinaigrette.

In stock

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Ingredients: Garfish (Belone belone) (70.8%), Olive Oil (28%), and Salt.


  1. Hream McDan (verified owner)

    Challenging to describe, indeed. Very interesting tin. You know right away that you aren’t eating sardines. Firm like non-salt-cured anchovies, texture very similar to the Patagonia anchovies (e.g. hybrid of sardine and canned tuna). Oil didn’t seem to have permeated the fish like sardines, the inside was neither moist nor dry. Quite salty and that’s not something I usually notice. CRUNCHY SPINE, a truly noticeable crunchy spine that almost read like Maldon salt because of how salty they were. I … kinda liked that textural difference. Flavor was its own unique thing and I appreciated the change.

    I’m not sure there’s a scenario where I’d choose these over sardines, or even over anchovies like Olasagasti a la Basque. With that said, I really enjoyed trying these and if Dan had half stars available here, I’d put these at a 3.5. I just can’t round up but at this price, it’s fun to try. Recommended if you like firmer fish and are feeling adventurous.

  2. kholthaus1 (verified owner)

    I thoroughly enjoyed this tin of Garfish. there was a generous amount of fish in this tin and the price was very reasonable. The flavor was just right. these can be eaten right from the can or on a good cracker with dijon mustard. I am slowly becoming a Garfish fan.

  3. Ben Gradel (verified owner)

    A very firm fish that breaks apart more in chunks than sardines which spread a bit more. I will typically add a bit of salt or condiment to sardines to get them to my desired salt level but these are full salt right out of the tin. Not an especially noticeable flavor either from the fish or the oil, a slightly different take than sardines. Tails have been removed like the photos show so all of the fish is relatively uniform in the texture and spine to meat ratio.

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