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The vinegar tang gets deep into the tuna belly in this super-sized tin, as does the smokiness of the paprika. The escabeche preservation firms up the tuna making for a meaty substantial texture. We used this for a mediterranean take on a nicoise salad that served two generously. Delicious.

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.

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.

There’s a huge amount of spice and heat for a tin that barely mentions it. Great for scooping with fresh raw vegetables or spreading on a cracker, you can also make a complete pasta sauce with this & little pasta water. We used it as a tare for a light but flavourful seafood ramen; a ‘cheat’ to level up soup noodles without adding extra labour.

These Chipirones come in a sauce that balances smoky paprika with the metallic tang of squid ink and it’s lovely. The squid are perfectly tender, the aromatics and texture are enhanced by warming gently. Serve with your dry white wine of choice - or as we did, with a chilled Manzanilla.

This came to us with a recipe suggestion. Spaghetti with garlic, chilli, sage, capers and the contents of this tin. We took it a little further with a generous splash of pastis in with the garlic. Get your seasoning right and it’s an excellent addition to the quick supper repertoire.

These small mackerel are steam-cooked and carefully packed by hand in high-quality extra virgin olive oil, which is infused with a bold hit of chilli. This is one of the spicier tins in our range, and the depth of flavour it delivers makes for a really standout tin.

This lovely Cornish 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.