As a sardine aficionado, I was slightly disappointed with Belmar Sardines. It may have been due to my expecations informed by Central Markets markup on fine tins. The sardine was not memorable nor bad. It had a very plain taste but did not discomfort. I felt that the texture was a little more mushy than desired. The meat would slip off the spine.
Nonetheless, I enjoyed testing out this tin and would not decline it if I were served. The Portuguese label of quality is not always what it is made out to be. There's still plenty of fish around the Atlantic and Mediterranean.
Daporta is a small cannery from Galicia. They only produce a few hundred units of sardines per year and I was lucky enough to find one at Cincinnati's Jungle Jims. And their tin of Sardinillas may have been the best tin I've had yet
Matiz's heartier sardines, three per tin, deliver a rich, natural taste without added peppers. Harvested from the Eastern Atlantic, these sardines in quality olive oil highlight their umami flavor and flaky texture. Ideal for quick, nutritious meals, they embody the simplicity and satisfaction of tinned fish.
Ramón Peña is a premium-end cannery that offers products across the Tin Hat universe. Our team checked out its sardinillas and it was no disappointment. The sardinillas offered that same palette complexity found in a larger Sardine while they still fit on a cracker. For something of this caliber, we chose to eat them by the fork. The tin demonstrates that not all fish are created equally.
Have fun. Don't be mean. Feel free to criticize sardines, not people. Report bad behavior.
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