Our Tinned Fish Taste Test: The Top 5 Tins
Five friends, ten tins, one bonus tin, and a lot of strong opinions. Lulina clams and Olasagasti anchovies tied for first place, and the clam head-to-head was the liveliest debate of the night.
We hosted a tinned fish tasting at home and scored every tin on texture, saltiness, flavour and overall. Here are the top 5 of the night.
- Lulina chirla clams (tied for first)
- Olasagasti anchovies (tied for first)
- Cabo de Peñas clams
- Miss Can mackerel fillets in mustard
- Matiz wild cod
The rest of the lineup shows up in the head-to-heads below. This was five people on one night, and every tin on the table has fans.
The winners
Lulina chirla clams
The most agreed-upon favorite of the night. Every guest rated it highly, and two ranked it number one. One taster summed it up: tastes good all around. It also won the clam showdown against Cabo de Peñas (more on that below).
Olasagasti anchovies
Dima's top tin of the night, with a note that read “my new fav.” Guests called it spicy, salty and solid, and Katya picked up a hint of almond. If you think you don't like anchovies, start here.
Miss Can mackerel fillets in mustard
The crowd favorite of round one. Dave rated it top marks, and Tanya said it would be great tossed with pasta. The sauce is thick and bold, so it is a love-it moment for most people. One guest found it a bit goopy straight from the tin and said it wants a dish.
Matiz wild cod
The cod everyone preferred. Firm texture and big flavour, though Vicky warned it runs salty. A great one to pile on a cracker.
The head-to-heads
We served similar tins side by side, and these matchups were the best part of the night.
Mackerel in mustard: Miss Can vs. Manna
Winner: Miss Can. It came down to the sauce. Manna was drier with a lighter sauce, and two guests liked it straight from the tin. Miss Can's richer mustard sauce won the table over.
Clams: Lulina vs. Cabo de Peñas
Winner: Lulina, by a hair. The closest race of the night, and everyone agreed both were good. Cabo de Peñas tasted cleaner and brinier (“you can taste the clams”), while Lulina edged it out with three of four guests who compared them.
Cockles: Lulina vs. Matiz
Winner: Lulina. Every guest who compared them preferred Lulina, including our self-described cockle skeptic. Matiz's cockles had a stronger mineral note that didn't suit this table. One tip: give cockles a quick rinse, as one guest found a little sand.
Not for every palate
Miss Can codfish with chickpeas
The mildest tin of the night. Guests loved the olive oil and the chickpeas, and three had the same tip: add a pinch of flaky salt. It is a delicate tin that rewards a little seasoning.
Portomar stuffed calamari
If you like heat, this is your tin. It was the spiciest of the night, and Katya called it interesting. Milder palates at our table found it a lot.
Matiz giant calamari
The most divisive tin of the night. Katya praised its balance of salt and flavour, while others wanted more punch. Tanya's suggestion: serve it over pasta or rice, where the beans and paprika shine.
Host your own
Want to run your own taste test? Read our guide, How to Host a Tinned Fish Tasting Party, and download the free score sheets and tent cards. Then tell us if your table agrees with ours.
The world's best tinned fish, on your table every month.
Three curated tins from small canneries in Portugal, Spain, Denmark and beyond, with the recipes and maker stories that go with them.
Our Tinned Fish Taste Test Results
How to Host a Tinned Fish Tasting Party
Tinned Fish Club for September 2026
