I’m not much of a skinless/boneless guy, but I ducked down a Miss Can rabbit hole recently and ended up here.  These are produced in Portugal, which does set the can apart from the vast bulk of such boneless fillets canned in across the Strait of Gibraltar in Morocco. How’re these different?

Honestly, and again with the caveat that I eat this style only once in a while, I don’t think these differ in any material way from offerings from Seasons and others coming out of Morocco.  Solid, tuna-like pilchard fillets, a slightly fishy aroma, but a rather mild flavor.  The olive oil is fine, albeit no great shakes.  Salt level feels perfectly familiar, nothing extreme.  I found these fillets to be dry, but that seems to be the case for fillets generally.  

I didn’t side-by-side these, but I’m fairly confident I’d’ve failed a taste-test with cans of Seasons and Mina fillets on the platter.  Nope, that’s not quite true—Mina comes packed in pretty good extra virgin olive oil, and I bet that would’ve set it apart.  

Where Miss Can does stand out—way, way out—is in pricing.  The Mina tins in my larder were $4.99 last fall.  A four-pack of Seasons was on the shelf at Walmart this morning for $9.00 (a $1 off sale price).  Meanwhile, this Miss Can can cost me a staggering $13, although I do see that Tin2Table will sell you a three-pack for $31.14. But even $10ish a tin is whackadoodle for what amounts to a generic product.  Don’t buy these from Miss Can unless you’re a nut-job completist like me.  Even then, don’t.  

Miss Can Skinless & Boneless Sardines in Olive Oil