Tinned Fish is Finally Having the Moment It Deserves

The Wirecutter Show

The New York Times

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4.2 • 1.2K Ratings

🗓️ 1 April 2026

⏱️ 34 minutes

🔗️ Recording | iTunes | RSS

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Summary

Tinned fish is having a moment. Here’s how to choose cans you’ll like, which ones are worth the money, and the most delicious ways to serve them.

Transcript

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0:00.0	I think the best example of that is the con liver.
0:07.5	Mm.
0:08.5	Which sounds delicious.
0:10.5	Which sounds delicious.
0:12.6	It actually sounds like a punishment, but I did read the guide, and it's supposed to be like the foie gras of the sea, right?
0:17.7	Yes.
0:18.2	And I think we were all quite pleasantly surprised by how much we like it.
0:24.9	I'm Christine Cyr-Cleset. I'm Kyra Blackwell, and you're listening to The Wirecutter Show. Hi.
0:42.7	Okay, Christine.
0:44.7	Today we're talking about tinned fish.
0:47.1	Ooh, la, la.
0:47.9	Tinned fish, tell me more.
0:49.3	Well, I'm really bringing this up to you because I just want to set the stage for you to really hop on your soapbox
0:54.4	and talk about how you missed out on making millions in this area.
0:56.8	Oh, Kyra, you heard me. I feel seen. Yes, I feel that I should have jumped on the tinned fish
1:03.0	bandwagon a few years ago. It's become so popular. You're seeing tinned fish at a lot of specialty
1:10.0	shops at places like Whole Foods.
1:12.4	It's becoming much more of, you know, a delicacy that people in the United States are eating.
1:17.2	And I come from a commercial fishing family.
1:19.9	I grew up canning tuna at home.
1:22.4	So cool.
1:23.0	Yes, it's the best tuna.
	...

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