This mackerel is a great example of what Britain's blossoming canneries do well. Less time between sea and tin, and between tin and plate means this mackerel tastes clean and fresh, with a moist, meaty texture. The olive oil brings a gentle grassy note and no more. A sprinkle of salt or squeeze of lemon to taste, but keep it simple.

An absolute stand out tin. Yes the sardines have a fresh flavour - yes the harissa adds that distinct smokey North African flavour. What the label can’t get across - is the ‘fresh from the grill’ taste that’s somehow captured within this tin. It’s a midweek barbeque supper without getting the barbecue out.

Fangst's smoked monkfish liver is a true delicacy—rare, special and prized. The smoke is very light but it's there, enhancing liver that's soft, creamy and unctuous. We may be the last people on earth happy to say we opened a well oaked Chardonnay when we served this on a sourdough baguette warm from the oven. A ‘cheffy’ simple supper.

Lovely little morsels of juicy, sweet, briny plump shellfish. These scallops are slow cooked with the vieira sauce which gets right into the flesh and they’re delicious. The sauce is rich and unctuous, given body by the juices from the fish. We ate these as part of a small spread with a baguette and the last of the summer sun.

This entry level tin was a big surprise. The salt level is light, but the cure is long (12 months) giving these fillets a rich and well rounded flavour. Good straight from the tin, not overly saline. Using them hot, in our case in foaming garlic butter tossed with cooked broccoli spears brought out their hidden sweetness. Delightful.

Smoked sardines are a firm favourite at Fishtins - we eat quite a lot of them. This José Gourmet tin is a very good example. The full flavour of rich sardines with the added depth from the smoke makes for a robust tin that works well in cooking. Try them on a ramen with a just poached egg.

Rosemary isn’t common in fish tins, so this was the tin we cracked first from Sea Sisters' latest. As my mother put it 'sort of Greek tasting' and she’s right. Robust herbs, common with roasted fish works so well here. Capers bring punchy contrast that keeps everything lively. Are there any leftover potatoes in the fridge?

This lovely Cornish tin is quite special. Warmed gently in the tin, the butter sauce has this a subtle saline dulse flavour that perfectly matches the clean taste of the fish. We served it with a fresh baguette and spooned over the buttery sauce. Oaked Chardonnay was our drink of choice.