# Here are my rankings for the week:

**Quinault Pride** \- *Smoked Sturgeon in Oil* \- Clear winner this week and first time trying sturgeon! The fish flesh is so smoky and flakey, I’d put it up against any of the great salmon tins we get from the U.S. Pacific Northwest. I thought it was delicious straight from the tin, only detractor for me was the sweetness, since sugar is an ingredient I choose to avoid.

**Great Lakes Tinned Fish** \- *Smoked Whitefish with garlic and shallot* \- Definitely nailed the smoke on this tin perfectly. I appreciate the visible chunks of garlic though some might find it a bit overpowering. Paired with a cold pasta salad based on [this recipe](https://theonlybean.com/blogs/recipes/broccolini-edamame-fettuccine-pasta-salad) and I thought it complimented the flavors nicely.

**Maruxaina** \- *Scallops in Galician Sauce* \- Clean scallops, didn’t detect any grit. Nice firm texture. I thought the sauce was good, I used it to sauté a bit of leftover pasta and veg, then threw the scallops in for 30 seconds to warm them through. Would eat again.

**Varina** \- *Sardines in mint olive oil with green cardamom and piri-piri (Chef Diogo Rocha)* \- Unique and interesting flavor, I’m not sure I loved it, but was a nice change of pace. I personally prefer a smaller fish, and these were quite scaly, so I wouldn’t buy them again but still glad I tried it.

**Rügen Fisch** \- *Kipper Snacks naturally smoked boneless Fillets of Herring in brine and own juice* \- I have figured out that, for me, the key to enjoying kippers is a sauce. Mine didn’t turn out very photogenic so I’ll spare the reader, but I improvised something Dijon-based and put the everything over a bed of greens for a real decent meal.

Five Fresh Tins: Week 16