The canned ones and the salted variety aren’t too similar. The canned varieties, including the OP’s brand, are pretty much interchangeable with sardines canned in oil and can be used accordingly, IME. Any attempt to fry them or grill them will result in them falling apart into fish mush…which is okay if that is what you wanted. The cured variety is a lot firmer, full of nasty little bones, and is a lot fishier tasting, IME. They’ll hold together through frying, though. People who like them seem to like them a lot. To me, they seemed an awful lot like blind robins, which despite my love of bar snacks still gross me the hell out.