Sardine fan here. I like the Brunswick sardies in oil. Springwater sardies are not a patch on the oil ones. I quite like sardies in tomato sauce, but other flavors can get in the bin. I also like herrings and kippers but am ambivalent about tuna (in tins). Any fish tinned with gloopy sauces can get in the bin too. If I want my tinned fish with a sauce I will damn well make one. Brisling sardies are an acquired taste, but there are some circumstances where they are the best.