This tin is for sardine nerds looking to branch out. Brisling is known as 'the Nordic sardine' and hails from the Scandinavian and Baltic coastlines. These small fish are hand-prepared, lightly smoked, and packed skin-on with Danish rapeseed oil and just enough heather and chamomile. Put on toasted baguette with pea puree, radish, and capers if you want to catch a thumbs-up from Rene Redzepi.