The Buyer’s Guide to Tinned Fish
by Ellie Edwards
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.
- Handmade British tins from a West Dorset cannery.
- Founded by a chef and partner duo.
- Fresh, flavour-led fish with zero waste ethos.
- Innovative flavours like kimchi and chilli oil.
- Light, tender texture - proof tinned fish can thrill.
La Narval
- Vibrant packaging inspired by Spanish seaside charm.
- Bestsellers include sardines, mackerel, scallops, mussels.
- Bringing flavour and colour to every pantry shelf.
- Premium range adds tuna belly and octopus.
- Great value tins that look as good as they taste.
- Restaurant-quality seafood from the British coast.
- Brightly painted tins with signature fish artwork.
- Zero-waste company with exceptional freshness.
- Sardine and mackerel tins loved for pure flavour.
- Gift sets of four - ideal for seafood lovers.
- Family-run cannery on Spain’s northern coast.
- Hand-packed tuna and sardines in olive oil. Learn why Ortiz make the best tuna
- Silky texture, clean flavour, rich tradition.
- Sustainably caught, responsibly sourced fish.
- A true benchmark for premium tinned seafood.
- Sicilian family brand with deep coastal heritage.
- Specialists in anchovies, tuna, and bottarga.
- Bold Mediterranean flavours, naturally preserved.
- Celebrated for quality and authentic Italian craft.
- Perfect pantry staple for pasta and antipasti.
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 Bonito Tuna Fillet In Olive Oil, 250g
Ortiz Bonito Tuna Fillet In Olive Oil, 250g
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 Atun Claro Tuna Fillet In Olive Oil, 112g
Ortiz Atun Claro Tuna Fillet In Olive Oil, 112g
Recca Anchovy Fillets
Recca Anchovy Fillets
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.
Razor Clams in Brine, 110g
Razor Clams in Brine, 110g
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.
