Canadian canning of aquatic catch has a long (by North American standards) history and contributed heavily to a developing nations economy. Canned salmon on the westcoast and sardines on the east. In fact, one of the leaders of eastcoast canning was a little company founded by the Connors Brothers: Our very own Brunswick, who have since become the sole remaining large-scale north american sardine cannery. Oh how their laments go unheard from beyond the grave for the fromaldehyde soaked bodies of our two brothers in their wooden coffins no doubt have a better taste and texture than the four found within this aluminum one.

The fish is beyond soft to the point of mushy enough to squeeze like paste through your teeth. While this is no dealbreaker—it is much preferable to a dry fish—it indicated a concerning start. The taste is where I found a nearly impenetrable depth. Basic is all I can say, and not in the basic sense of the word. In the chemical sense. To pair this fish with the most neutral oil out there is doing the silvery creature a disservice by letting its embalmingesque flavour shine.