Tinned fish is having a moment. While countries like Portugal and Spain have long appreciated preserved seafood as a culinary art form, only recently has it caught on as a high-end appetizer in the United States. For the uninitiated, it can be hard to know which cans you’ll like and which are worth the steep price tags.  In this episode, we chat with Wirecutter editorial director Marguerite Preston about her extensive testing of over 100 cans. She breaks down how to choose ones you’ll like, the right ways to serve them, and her favorite tinned fish to serve.  Also, if you want to see a tinned fish tasting, check out Marguerite in Wirecutter’s new taste test series on YouTube (https://www.youtube.com/watch?v=jIPmNmnRy7o) . This episode covers:  • How to choose a tinned fish you’ll like: If you're sensitive to certain textures or "fishiness," skip the mackerel, oilier fish, and mollusks, and instead start with trout, tuna, or salmon. These are typically milder with more approachable flavor and texture. • Why oil-packed fish wins: In Wirecutter’s testing, we found that oil-packed seafood generally had better texture and flavor, whereas water-packed seafood tended to be dryer. • How to build a delightful fish board: If you want to serve tinned fish as an appetizer, add a selection of pickles and olives, thin crackers, bread, lemon wedges, and even chopped herbs. • Where to shop: If your local store lacks good options, specialized retailers like Rainbow Tomatoes Garden (https://rtg.fish/) or Caputo’s (https://caputos.com/gifting/?gad_source=1&gad_campaignid=10502000774&gbraid=0AAAAADLBYP1mDQh6kZanPDQ3Yn2xof9BB&gclid=Cj0KCQjwj47OBhCmARIsAF5wUEEgAEDvDzILhZCIztK5sKOvI6oEL3g-yiUIj5BOA2tMj4_otcFr4K4aAhxlEALw_wcB) offer curated selections to help you choose without the guesswork. Products we recommend:  • Tender trout in curry sauce: ABC+ Trout in Curry Sauce (https://www.nytimes.com/wirecutter/out/link/67655/211964/57/250404) • Sweet and smokey: Fishwife Slow Smoked Mackerel with Chili Flakes (https://www.nytimes.com/wirecutter/out/link/67641/211658/57/250308) • Fishy foie gras: Minnow Cod Liver (https://www.nytimes.com/wirecutter/out/link/67677/211970/57/250309) • Smoky and meaty: Wildfish Cannery Smoked Salmon (https://www.nytimes.com/wirecutter/out/link/67657/211678/57/250311) • Fresh lemon flavor: Ramón Peña Mackerel in Olive Oil and Lemon (https://www.nytimes.com/wirecutter/out/link/67644/211952/57/250310) Additional reading: • The 24 Best Tinned Fish of 2026  (https://www.nytimes.com/wirecutter/reviews/best-tinned-fish/?utm_source=the_wirecutter_show&utm_medium=podcast&utm_campaign=episode_number_86) • The 5 Best Sardines of 2026 (https://www.nytimes.com/wirecutter/reviews/best-sardines/?utm_source=the_wirecutter_show&utm_medium=podcast&utm_campaign=episode_number_86) We independently review everything we recommend. When you buy through our links, we may earn a commission. Learn more› (https://www.nytimes.com/wirecutter/about/) Wirecutter Social and Website Instagram: /wirecutter (https://www.instagram.com/wirecutter/) Threads: /@wirecutter (https://www.threads.com/@wirecutter) Twitter: /wirecutter (https://x.com/wirecutter) Facebook: /thewirecutter (https://www.facebook.com/thewirecutter/) TikTok: /wirecutter (https://www.tiktok.com/@wirecutter) The Wirecutter Show is executive produced by Rosie Guerin and produced by Abigail Keel.Engineering support from Maddy Masiello and Nick Pitman. Episodes are mixed by Catherine Anderson, Efim Shapiro, Rowan Niemisto, Sophia Lanman, and Sonia Herrero. Original music by Dan Powell, Marion Lozano, Elisheba Ittoop, Catherine Anderson, Rowan Niemisto and Diane Wong. Wirecutter’s deputy publisher and general manager is Cliff Levy. Ben Frumin is Wirecutter’s editor-in-chief. Hosted by Rosie Guerin, Caira Blackwell and Christine Cyr Clisset. #TinnedFish, #Wirecutter, #CannedFish, #TinnedFishDateNight, #Sardines, #Mackerel, #PantryStaples, #FoodTrends, #SustainableSeafood, #GourmetFood #TheWirecutterShow #Podcast