Minerva Sardines Skinless & Boneless in Olive Oil, If you’re hesitant about jumping into a sardine tin that possesses skin and bones, this is a great tin to start with. The freshness and clean taste of these plump and meaty fish are excellent. I enjoy these on toast with tomato.
Riga Gold Smoked Sprats in Oil 10/12, 160g, A tin of smoked goodness that possesses a more robust smoke flavor. These fish explode with flavor. I enjoy these on a cracker build: cracker, pepper jack cheese, lettuce, sprat, tomato, onion, jalapeno. I’ve turned many non-sardine eaters into sardine eaters with these.
King Oscar Cross-Pack Sardines (Sprats) in Extra Virgin Olive Oil, A tin of many small fish. I have more tins of these on hand than any other type or brand. They are a favorite amongst both my daughters. ( if it’s been ten years or more since you’ve tried K.O., their oil in which the fish are packed in no longer posses a “green, bitter taste” that most people would get turned off by) crackers, bread, toast, these little fish go with anything.
Wildfish Cannery Smoked Herring, It doesn’t matter if you drink Natty light, a microbrew IPA, or any and all in between. This tin of fish is made for the beer drinker! The saltiness and smoke flavor are bold yet don’t overpower the fish with a hint of sweetness. It may not appear attractive when first opened, but it makes up for it in personality and flavor! I enjoy this tin with beer, bread, and beer.
Officer Smoked Cod Liver, Next to Sardines, this is my most consumed tin. Don’t let the word “Liver” scare you off. I like to refer to the cod liver as “Meat Butter” spread it on toast with a dash of salt and pepper! If you like meat and you like butter, well, even if you don’t like meat.
Don't (do not) just stop by to pick up some last minute Christmas gifts, we sold the farm and moved to a new, larger, more fabulous location. Which won't be open to visitors until after the first of the year. And then it will be by appointment only. Dismiss