Daywithmei

Daywithmei chinese-american cooking and fish 🐟

06/12/2026

Tinned Fish Talk Ep. 6 🎣 King Oscar Tiny Tots $2.98 (repost since audio got taken down) 7.7/10 ⭐ A reliable find at a hard-to-beat price. Taste 7️⃣ The smoke flavor of these little guys is light and the fish flavor is quite mild. There is not much aftertaste, overall a pretty cut and dry flavor. Makes sense for having only 3 ingredients: brisling sardines, olive oil, and salt. Texture 6️⃣ These are tiny and tender, bordering on mushy at times. They can be tricky to get out of the tin without breaking down. There’s not much texture from the bones, but I did find the tails sometimes obtrusive. Note there is also some variation in the size. This specific can had 2 layers of 10 sardines, but I’ve also had cans with larger fish and only 6 or 7 per layer. Not bad, just certainly softer than I prefer. Price 🔟 At $3 this price is among the most affordable, plus these are widely available in grocery retailers throughout the US. I bought these at Walmart on the East Coast. An interesting FYI: in a Reddit AMA with John Engle, Presdient of King Oscar, it was confirmed the Tiny Tots are identical to the regular KO brisling sardines except “with a dash of Norwegian superstition”

06/12/2026

Tinned Fish Talk Ep. 5 🎣 Trader Joe’s Smoked Trout $3.99 (repost) 10/10 ⭐ I rate this super high because my purchase history has gotta be evidence this tin is better than the rest. Definitely biased as this trout is sort of my “gateway drug” into trying more canned seafood. Taste 🔟 I really enjoy the moderate smoky flavor from this. The best comparison I have is bacon or ham, and I tend to cook with it in a similar way where I would add bacon flavor. Some people might criticize that this is in canola oil, but I find canola to be very neutral and unobtrusive. No complaints from me. Texture 🔟 I love that it’s firm, flaky, and not too soft, definitely have had other fish disintegrate in my pasta. The versatility is where this shines, it can be mixed into a dip, flaked on top of toast, folded into an omelet, endless possibilities! Price 🔟 This is arguably the most compelling attribute of this canned trout. It’s less than half the price of most smoked trout tins available online. The low price makes this ideal for someone to buy as a low-risk introduction to the world of tinned fish. Pasta with Smoked Trout and Peas Makes 1 serving 60g (2 oz) pasta 80g (1/2 cup) frozen peas 40mL (2.5 Tbsp) water 30mL (2 Tbsp) olive oil 1 clove garlic 15g (2 Tbsp) capers, chopped very big pinch (1/2 tsp) chili flakes 1 shallot, finely chopped 1 tin smoked trout 15mL (1 Tbsp, or more) lemon juice Zest of 1/2 a lemon Salt, pepper, olive oil 1. Bring a large pot of salted water to a boil. Add peas, cook for 2 minutes. Transfer the peas to a blender. The water will be used to cook the pasta next. 2. Boil the water again and start cooking the pasta according to package directions. 3. In the meantime add lemon juice, water, garlic, and olive oil to peas and blend on high until smooth. Season with salt and pepper. 4. When the pasta is done, save 60mL (1/2 cup) of pasta water and drain the pasta, set aside. Put the pan over medium heat and coat with olive oil. Add the shallot, capers, and chili flakes, and cook for 1 minute. 5. Add in the pea puree and pasta. Splash in pasta water as needed to achieve your desired consistency. 6. Flake the trout into the pasta and stir until warm. Serve with lemon zest.

06/12/2026

What does tinned fish have to do with recession? 📕 The Overspent American: Why We Want What We Don't Need 🎬 shakshuka with cured anchovies

06/10/2026

Tinned Fish Talk Ep. 10 🎣 Wild Planet White Anchovies $3 9/10 ⭐ The non-sardine starter pick Taste 8️⃣ The best word to describe these is clean. I’ve been a little intimidated by the super strong flavor or cured anchovies (like the ones on pizza), so this was such a refreshing change. The flavor is mild, arguably milder than sardines, which makes them so versatile. If you are averse to very strong “fishy” flavors this is a good start. The obvious caveat is that they don’t have a particularly strong or defining flavor, so won’t stand out in complex dishes. Texture 9️⃣ I quite enjoyed the firm texture and small size of these anchovies. There were 7 in this can, which makes them the perfect compromise between pilchard sardines (3-5 per can) and brisling (10-20 per can). They hold up well on their own and won’t disintegrate like most anchovies. This does mean that they won’t really work in a caesar or bagna cauda, so I’m treating them like sardines. Price 🔟 You can’t really beat the price of these, especially since the sustainability and transparency from this brand is great. These anchovies are from Morocco's Atlantic Ocean waters and rated as a good alternative by the Monterey Bay Aquarium Seafood Watch. This product is widely accessible from numerous retailers, which is great for people who are curious and don’t want to go out of their way by ordering online or spending tons of money.

06/10/2026

Mango Mochi 🥭 I had someone call my videos “recession-core” and I’m not mad. Nothing wrong with trying to save given the insane food costs right now. But I still indulge occasionally and enjoy life. I’ve seen stores sell these for $6 each but they’re surprisingly easy to make at home.

06/10/2026

Tinned Fish Talk 🎣 How It’s Made Come with me on a sardine factory tour of none other than the legendary Pinhais Cannery

06/09/2026

Tinned Fish Talk Ep. 12 🎣 Pinhais Spiced Sardines $6 10/10 ⭐ The Magnum Opus Taste 🔟 I have yet to come across a more perfect balance of spice and fish flavor. The iconic spices of clove, laurel, chili, black pepper, and cucumber make this tin stand up on its own. I can devour it as is without any condiments. The olive oil used is refined olive oil, which has a neutral taste, unlike extra virgin. It doesn’t carry the sometimes greasy or “off-tasting” fishiness because the sardines are not cooked in the can. The fat and liquid don’t seep into the can and the fish flavor is best described as pure. Texture 🔟 The texture is plump and firm enough not to fall apart. It’s juicy and holds up for a perfect bite. The bones soften during cooking so they are unnoticeable. To top it all off, the hand inspection quality control at each stage of production ensures you’ll get perfect sardines every single time. The level of consistency is admirable. Price 🔟 Sure, there are more expensive sardines from Ramon Pena or La Brujula but Pinhais/Nuri still stands up to them at half the price. I’d pay several bucks more because it’s truly a marvelous handmade product from a century-old artisanal process. Every time I open a can it feels like an occasion for celebration or like an awe-inspiring visit to a museum. I asked them why they have 2 brands, and one conclusion was that Pinhais is too difficult for foreigners to pronounce. If you want to try these, Nuri sardines (the identical US brand) are linked in my bio!

06/09/2026

Turkish Eggs from Sustenance by Adam James Po***ck Please drop your cookbook and cooking learning resource recommendations in the comments. I’ve had cookbooks, culinary school textbooks, and videos among others, but really interested in this new wave of self-published resources made for more specific audiences.

06/08/2026

Tinned Fish Talk Ep. 15 🎣 Wild Planet Yellowtail 9.3/10 🌟 Hidden Gem I rarely take on brand partners, so I’m proud to be a 🎉I’ve been a long-time fan of their products because of their transparency and high sustainability standards. Taste 9️⃣ Not be confused with Yellowfin tuna, yellowtail AKA hamachi AKA amberjack is a different fish. It’s mild and doesn’t have any fishiness. I would describe the flavor as buttery, mild, and sweet. The only reason it doesn’t get a 10 from my preference is that it lacks the umami factor some other fish can offer. If tuna or sardines are too “fishy” for you, try this! Texture 9️⃣ This is probably the biggest selling point for me. If you’re not up for the skin and bones in sardines or think regular tuna in water is too dry, this is your fish. I love how the filets come in generous pieces that are firm and flaky, but still moist. You won’t find any loose pieces floating in water. The olive oil keeps the texture buttery and luxurious. Price 🔟 For around $4 this feels like such a treat. The accessible price allows me to have these little luxuries more often in life. I also feel confident in my purchase decision because I know this is sustainably sourced from well-managed fisheries in Japan that target free-swimming schools of yellowtail. Find these at your local grocery store or linked in my bio!

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