Unlike supermarket tuna, which can be mealy or soggy, CS Fishery's product is wonderfully dense and flaky—you can tell this is tuna meat. The fresh, mild and meaty fish is packed in olive oil and seasoned with Jacobsen sea salt, made from the same waters from which the fish are caught. This is premium American tuna—with a clear supply chain—at a reasonable price.

If you think about the typical can of anchovy fillets that you expect to cook with, these are radically different. While many tinned anchovies from supermarkets and even from specialty grocers can be overly salty, oily and fishy, these succulent whole fish taste clean and bright, with an extra boost of flavor that comes from their golden olive oil marinade. Bold, yet not overpowering, the marinade gets an aromatic boost from a whole cayenne pepper and whole clove of garlic, while wine vinegar adds an extra tang that takes it to another level. Yet the fresh flavor of the fish still shines. Olasagasti’s anchovies are caught at their peak every spring and are tender, yet toothsome, yielding a satisfying chew before melting in your mouth. Like other tinned fish, the spine is present and can be removed if you choose, but the canning process makes it brittle and soft enough that it’s completely edible—you won’t notice it.

Many store-bought anchovy pastes feel musty and too fishy, but IASA’s version is made with only three simple ingredients—anchovies, olive oil and salt—and truly honors the delightful savoriness of the popular Italian ingredient with its fresh flavor. After being caught off of the Amalfi Coast, the fish are salt-cured in drums for one year to allow its briny, umami flavor to develop. One squeeze of the tube yields a clean anchovy flavor that’s perfectly balanced with salt, ideal for adding a dab savory depth to dishes without fussing with a whole tin of anchovy fillets.

These petite whole sardines (with the heads removed) are just under two inches long, but their small stature doesn’t equal a lack of flavor. Elegant, clean and tasting lightly of the sea, these sardines have no trace of the pungent fishiness and unpleasant unctuousness that store bought versions often have. Their meaty texture is the perfect compliment to the silky richness that the olive oil gives the fish, lightly coating each one and helping to carry their flavor. And as with other whole tinned fish, there are still spines inside. They are easy to scrape out, but are made soft and brittle enough during the normal processing that they are barely noticeable when eaten.

Plump. Meaty. Bright. These cooked whole mussels are the perfect balance between firm enough to hold their shape and tender enough to feel buttery on the palate—not chewy like other inferior brands. Their naturally orange color is intensified from the bold and zingy escabeche sauce, which seems to include a good amount of not-too-smokey Spanish paprika. The flavor of the mussels themselves is lightly briny, with a delicate ocean character, which is rounded out by the marinade’s aromatic kick. Bay leaves add a nice herbal flavor, but what truly sets these mussels apart is the addition of wine. We tried another brand that didn’t have both wine and vinegar in its marinade, just vinegar, and it had no where near the complexity of these. The wine coaxes out the paprika flavors nicely, adding a dash of fruity sweetness along the way.

Caught at their peak each spring in the chilly waters of the Cantabrian sea, the flavor and texture of these fillets might convert even the staunchest anchovy hater. Pleasantly plump and meaty, these have an intensely savory flavor and a nearly buttery quality, both in the smooth richness of their flavor and melt-in-your-mouth texture. You’re left with an uncommon, lingering umami and faint taste of the ocean. One of our biggest gripes with store-bought anchovy fillets is the mealy, pasty texture they can often take on, so we were pleased that these have a firm, yet richly succulent character to them. These are also boneless.

Wild cod fillets, sourced from the pristine northeastern reaches of the Atlantic Ocean, are gently poached in olive oil until they are tender and flaky—but never mushy. We love their sweet, succulent flavor: Even though no butter goes into their preparation, the fillets have a buttery richness you won't find in other preserved (or even fresh) cod. Family-run company Bacalaos Alkorta, based on the Basque coast of Spain, packs them in high-quality olive oil that gives the usually lean fish a wonderful lusciousness and imparts distinct grassy-fruity notes. Try these cod fillets as an upgrade to canned tuna in any recipe, but especially for niçoise salads and pasta—cod is both a lighter-tasting option, as it has a more delicate flavor than tuna, as well as a richer option thanks to the silky olive oil. Or make a simple and delicious open-faced sandwich: Spread a few forkfuls of cod on a hearty rye or baguette with a sprinkle of salt, chopped fresh herbs, a splash of lemon juice and peppery shaved radish.

Also known as “red salmon,” sockeye is much more dense that typical Atlantic salmon, with a richer, deeper salmon flavor. It also has the firmest texture of all Pacific salmon, so it can stand up to use in any dish. We especially love this smoked one, which is sustainably-line caught in the wild waters of Alaska. Packed in thick, coral-red strips, its texture is immaculate—not mushy like other canned fish—and its taste is a blend of the rich fish, a good hit of brine and a sweet, pronounced touch of smoke from a natural wood-smoking process.

The cleaner, Scandinavian answer to sardines, these brisling are exceptional and a great addition to any pantry. They’re sustainably caught, lightly salted and then packed in a pleasant neutral oil—yielding a balanced taste. We found the fish supremely firm and flavorful. A light blend of allspice and cloves offers a layer of aromatic complexity.

The cleaner, Scandinavian answer to sardines, these brisling are exceptional and a great addition to any pantry. They’re sustainably caught, lightly salted and then packed in a pleasant neutral oil—yielding a balanced taste. We found the fish supremely firm and flavorful. A light smoky flavor comes through, but does not overwhelm.

Sustainably line-caught in the wild, this salmon is much more deeply flavored that farm-raised Atlantic salmon. Coho is known for its richness and drier texture, which holds up well during the canning process unlike others that go mealy. Plus, it’s much less fishy than other grocery store brands we’ve tried. The taste is delicate—complimented by seasonings like garlic, onion and white pepper that don’t overwhelm the salmon, but rather coax out its natural flavor. A nice kick of salt makes it tasty enough to stand alone atop a cracker, while the succulent chunks of fish can stand up to being incorporated into various dishes as well.