The Buyer’s Guide to Tinned Fish
By Ellie Edwards
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December 9th, 2024
Tinned fish is a nutritious store cupboard staple, perfect for adding to salads, pasta and rice dishes or enjoying with crusty bread. But how should you decide which tinned fish to buy? And is tinned fish as healthy as fresh fish? Read our buyer’s guide to discover everything you need to know about the best tinned fish.
What is tinned fish?
Tinning is a traditional way of preserving fish. Fish is canned in water or oil and salt, then sealed in an airtight container. Tinning extends the shelf life of fish, and the compact shape of a tin makes it a practical ingredient for transporting.
Why should I buy tinned fish?
There are a number of reasons you might choose tinned fish over fresh fish. The fish that are typically tinned, such as sardines and mackerel have large wild populations, meaning they are less likely to be overfished.
Until it’s opened, tinned fish isn’t a perishable product - you can keep the tin for years and the fish inside will still be delicious and perfectly safe to eat. and delicious. This also makes tinned fish a practical ingredient to take on camping trips or picnics; tins are lightweight and can be easily stored without the need for refrigeration.
Which is the best tinned fish to buy?
These are a few of our most-loved tinned fish brands.
Spanish seafood experts Ortiz carefully select the best locations during fishing season to catch yellowfin tuna. They only fish at a specific point in the season when the tuna weigh 30kg or under, in order to obtain the most tender fillets.
Catrineta sources the finest Galician fish and seafood, then prepares and packs each product by hand using traditional methods - the beautiful, highly decorative packaging also makes this the best tinned fish for gifting! You will want to show off these tins on the shelf.
Italian brand Recca has been hand preparing, preserving and tinning fish using traditional methods that have barely changed for 100 years. A fourth generation Sicilian business, their reputation is founded on time-honoured techniques and expertise.
The best tinned fish to buy:
Sea Sisters have cracked it: British whelks meet fiery Korean kimchi. Whelks—yes, sea snails—are delightfully chewy, with a sweet, briny bite that dances perfectly with kimchi’s spicy tang.
Funny thing, though. Most of the UK's whelks get shipped off to Spain, Holland, or Korea, where they star in golbaengi-muchim—a punchy cold noodle dish. But Sea Sisters are keeping some closer to home, with a twist that’s pure umami bliss.
These whelks are jazzed up with kimchi, garlic, and Cornish seaweed. Add gochugaru (Korean chilli flakes) for a fiery kick. Perfect on crackers, crusty bread, or piled on rice bowls and noodles. And the sauce? Too good to waste—mop it up! Oh, and don’t forget a chilled glass of soju to cool things down.
Even better, the vibrant tins are 100% recyclable. A win for your taste buds and the planet.
Ortiz's bonito, or white tuna, are individually line caught with live bait or fly during the coastal fishing season. This age-old technique of selective fishing avoids catching unwanted, respecting the environment and protecting marine reserves.
The fillets are cut from the juiciest part of the bonito tuna, meaning they have a rich flavour and an exquisite, silky texture.
Ortiz selects the freshest sardines from auctions on the north coast of Spain, before carefully cleaning and preparing them by hand. The sardines are quickly fried in virgin olive oil, before they’re tinned with olive oil and a little salt. Try this simple serving idea: lightly toasted crusty bread before rubbing with a cut garlic clove. Top with crushed tomatoes and a single sardine. Heavenly! garlic-rubbed,
Ortiz carefully selects the prime locations each fishing season to catch their yellowfin tuna, ensuring tender fillets by selecting only tuna at their optimum weight. This is some of the best tinned tuna on the market; large, meaty flakes have a luxurious, silky texture and make a spectacular salad nicoise, sandwich or puttanesca.
Sea Sisters tinned hake is a little larder gem. Flavoured with rosemary, garlic, and capers, it’s bathed in extra virgin olive oil to keep it melt-in-your-mouth tender. Handmade in small batches, it’s everything you love about Mediterranean flavours, neatly tucked into a tin.
The fish? Straight from a certified Cornish hake fishery—so you know it’s top-notch. Serve it simply: at room temperature with bread to soak up that glorious oil. Toss it into a green salad for instant elegance, or pair it with a chilled white wine for the easiest supper you'll ever love.
Recca anchovy fillets are tender yet meaty, with an intense saltiness that boost pasta sauces and salad dressings (use them to take your Caesar salad to the next level) Alternatively, enjoy the anchovy fillets straight from the tin, draped over fresh bread with butter and a squeeze of lemon.
These Galician mussels are packed in a classic escabeche sauce, made with paprika, vinegar, oil, garlic and bay leaves. Serve them with crusty bread and olive oil, or use them to make a seafood pasta sauce or rice dish with prawns and plenty of freshly chopped parsley.
Sea Sisters tinned mussels are a little treasure trove of flavour. Plump and juicy, they’re preserved in olive oil with just the right hit of chilli and garlic. The briny, ocean-fresh mussels sing with the aromatic kick.
Sustainably farmed off England’s south-west coast, these mussels are as good for the planet as they are for your palate. Serve them simply: with crackers, crusty bread, or as part of a tinned fish spread alongside sardines and anchovies. Feeling adventurous? Do it like the Spanish—pair them with lightly salted crisps, a squeeze of lemon, and a cold beer. Effortlessly cool, utterly delicious.
Sea Sisters rainbow trout is oak-smoked to perfection, giving it a subtle, smoky edge that lifts its delicate flavour. Preserved in extra virgin olive oil, it stays beautifully moist and tender—ideal for those surprise visits when you need to impress without breaking a sweat.
Breakfast? Top buttered toast with tinned trout and a poached egg. Snack time? Pair it with cream cheese and crackers for an effortlessly elegant nibble. Want to take it up a notch? Add a few pickles—cornichons or pearl onions—for a zingy contrast.
Keep a tin in your larder. It's your secret weapon for turning the everyday into something extraordinary.
Razor clams in brine are a real Spanish treat, and make a luxurious addition to any tapas spread. Serve the tender, meaty pieces of clam tossed through a warm seafood salad with tomatoes, broad beans, black olives and sizzled chorizo.
Frequently Asked Questions
What fish can be tinned?
Smaller fish or fillets are best for tinning. The most common types of tinned fish are anchovies, sardines and tuna, however you can also buy tinned razor clams and tinned octopus.
Which canned fish is healthy?
The nutritional value of fresh fish and tinned fish is very similar, so generally speaking, canned fish is a fantastic source of protein. Oilier fish such as mackerel and sardines are also high in Omega-3 fats.
The only difference may be the sodium levels, as tinned fish is typically preserved with salt, however this doesn't make tinned fish unhealthy - as with all things, it’s best eaten in moderation.
Shop all tinned fish, and try our best fish and seafood recipes here.
About the author
Ellie Edwards is a food writer for Sous Chef. Previously she worked at olive magazine, writing about exciting new ingredients, UK restaurants and travelling the world to find the best cinnamon buns. When she's not exploring the likes of Belize, Kerala and Zanzibar, Ellie loves rustling up a feast in her London kitchen, with a particular passion for porridge, sourdough and negronis.
