2024 was the year of tinned fish in the US, but that’s old news for Italia. We’ve been eating preserved tuna and anchovies for generations! For our fishmongers, the Testa family, we’re talking about a tinned fish party that dates back to the 17th century. That’s what it takes to be named Best Tinned Fish by the Wirecutter editors at the New York Times: generations of expertise. That’s right, after tasting 109 tins and jars of all kinds of fish, Wirecutter fell in love with Testa Conserve Wild Sgombro in extra virgin olive oil.
“The long, firm Testa Wild Sicilian Sgombro packed in extra virgin olive oil are plain and pristine. They have a fresh, mild fish flavor”
Pure, fresh, and simple, Testa mackerel is caught in the Mediterranean Sea around the Aeolian Islands. It goes straight from the Testa boat to a jar filled with nothing but 100% organic Sicilian extra virgin olive oil. This is sea-to-jar at its finest. Wirecutter might have heard the scoop from Florence Fabricant, who named this mackerel the “new competition for high-end tuna”.
“They have a fresh, mild fish flavor—not too far off from good quality tuna, and not as fishy and oily as some tinned mackerel can be. But the texture is more tender than most canned tuna, and not as dry. The fillets are meaty, dense, and a little juicy, breaking apart into large flakey chunks.”
Endlessly Versatile
Their incredible texture really is addictive and there are countless ways to use them. We especially love them on a bruschetta with sundried tomatoes and caper leaves. They’re also outstanding on a simple green salad à la Corrado Assenza. Or, if you want something more substantial, combine them with capers, olives, and tomatoes to dress pasta corta.
Grazie Wirecutter for including Testa Conserve Sgombro in your tests. Complete the lineup with their anchovies and tuna next!