While we love boutique cans and jars of tuna imported from Italy, Spain and Portugal, their prohibitive pricing makes them feel like a real splurge. This Pacific albacore tuna is caught and canned often within the span of a day, so its freshness rivals the European quality but at a much lower price point. 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.

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.

These spicy anchovies from Italy match a deep umami and oceanic tang with a bright chili finish. We melt them into our favorite marinara sauce, whisk them into dressings for broccoli, cauliflower or Brussels sprouts and blend them with tomatoes, herbs and extra-virgin olive oil for a quick bruschetta topping. Try smashing into softened butter with fresh thyme to put on salmon or our favorite combo, lamb chops.

Line caught around the Azores, a carefully managed group of Portuguese islands in the North Atlantic, Tenorio’s Tuna Fillets in Olive Oil are nothing like the canned tuna you’re used to. Tender and moist, this tuna is cut into large pieces before being packed in buttery extra virgin olive oil. Lightly salted with a briny, clean fish flavor, each tender cut is just as good on its own as it is added to a salad or sandwich. Established in 1880, Tenorio sustainably fishes all of their skipjack tuna and is committed to maintaining a healthy ocean wildlife population.

Founded in 1920, Pinhais is considered one of the best tinned-fish purveyors in Portugal—and we understand why after tasting their sardines packed in olive oil. Based in Porto, Portugal’s second-largest city and the capital of fish canning, Pinahis starts with sardines caught fresh by local fishermen. They are then hand selected, cut, prepared, washed and vapor cooked before being packed in pure, refined extra-virgin olive oil. Mellow and meaty with a bit of salt, these sardines are great added onto crackers, cheeseboards, salads or enjoyed right from the can.

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.

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.

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.

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.

This tinned tuna is nearly a meal in itself. Packed fresh in molho cru sauce, a mizture of onion, garlic, pepper and herbs that is reminiscent of chimichurri, these solid skipjack tuna fillets are bursting with flavor. All of Santa Catarina’s award-winning tuna is sustainably pole- and line-caught off the Azores island of São Jorge, part of a carefully Portuguese archipelago in the North Atlantic. Smooth-tasting, light and well seasoned, this tuna is far more elevated than anything you’ll find in the grocery store. You may even want to reserve any leftover sauce to use for other dishes. Add tuna to bread, crackers or a salad. Or simply enjoy it straight from the can.

Even skeptics of tinned fish won’t be able to resist this fish: Caught fresh in the Northeast Atlantic, Jose Gourmet’s cod is prepared simply with only high-quality olive oil and garlic. With a clean, lightly salty cod flavor, buttery from the olive oil, not too fishy and just a hint acidic, this firmly textured fish is by far the mildest we’ve tried. Snack on it plain, eat it with crackers, use it to top our Pour-in-the-Pan-Pizza, mix it into our Greens with Walnuts, Parmesan and Pancetta Vinaigrette, toss it into our Fennel, Tomato and Parsley Salad or add it to our Pasta with Artichokes and Olives.

Fangst, a Danish seafood company, incorporates Nordic traditions into everything from catching to canning their pantry-friendly fish products. Mild, nutty and fatty, Fangst’s trout is sustainably harvested in state-of-the-art fisheries—set up in cold, pristine Nordic waters—before being canned and flavored with traditional Scandinavian preservation methods. This trout has a cleaner taste than most store-bought canned fish. A deep smokiness complements the mild fish, as well as herbal notes and light spice from the juniper and lemon thyme, a citrusy variety of the common herb. The fish comes skinless and packed in rapeseed oil, which is delicate enough to allow the meat’s bright brininess and clean flavor to shine through.

Owned by one of the oldest fish canning companies in Portugal, the Minerva brand has been around since 1942. The company uses only fresh sardines, caught daily on the Portuguese coast, for their Skinless and Boneless Sardines in Olive Oil. Steamed before being packed in extra virgin olive oil, these sardines are mild in flavor with none of the harsh fishiness or oiliness that other brands usually have. But what really sets them apart—besides fresh, clean flavor—is the fact that they’re boneless and skinless. They’re great for cooks in need of convenient protein in the pantry—and their lack of bones and skin make them much more approachable to those less adventurous about tinned fish.