Ati Manel Garfish in Spiced Olive Oil


Also known as needlefish, these are similar to sardines and anchovies in many respects but have their own distinct flavor profile and mouthfeel. The best way to understand the difference is to do a tasting, side by side with another species. Or better yet, pick a sardine, a sprat, an anchovy prepared like a sardine, and a garfish. A flight of fish, if you will. I sure will, if you won’t. These are more spicy (plus chilli pepper) than spiced (there’s no clove, bay, or pickled vegetables).

120g (4.2oz) tin

In stock


Ingredients: Garfish (Belone belone) (70.8%), Olive Oil (26.5%), Chilli (1.7%), and Salt.


  1. nrobinson (verified owner)

    I was super excited for this tin as part of my journey in trying canned fish other than your standard grocery store fare. These were a delight

    Whole fish, less heads and tails. Looks like something between a sardine and a mackerel. Wide range of sizes in the tin… one was twice as big or larger than others.

    Firm, almost dry but not quite. Holds together well. Toothsome, doesn’t fall apart easily when bitten into, kind of like chunked tuna.

    Flavor and Eating Experience
    Very rich and umami. Not a ton of spice flavor until you build up a bit of oil on the tongue… then you feel the capcasin and taste a bit of pepper. Not at all fishy. Not too spicy, though my tolerance is high. Spine gives a bit of crunch on the big ones but dissolves quickly. Pepper included has a nice jammy texture. Very nice on a cracked wheat cracker with dijon.

    Delicious! These might become a staple in the pantry. The price isn’t too bad as well.

  2. Hream McDan (verified owner)

    Liked these a little better than the regular Ati Manel garfish in olive oil, the spiced oil really brings a lot to the table. I’d say it would rank as a mild-medium heat that you notice but it definitely won’t make you sweat. Firm like non-salt-cured anchovies, texture very similar to the Patagonia anchovies (e.g. hybrid of sardine and canned tuna). They are more dry but again, not actually dry … didn’t mind the moisture level at all. Felt like the oil permeated these a little better than the non-spiced, but maybe it was just because I enjoyed the flavor more? Didn’t notice the crunchy spine as much this time but I can really appreciate the differences here between sardines and garfish.

    Will I convert over to only eating garfish? No. But are these worth getting every other month for a change of pace? YES, absolutely. Pretty darn good and unique tin at a solid price.

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