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  • Open tin of Sardines with curry flavoured oild by Sardinha

    Sardinha - Sardines in Olive Oil with Curry

    Since many curry tins feature a sauce, we were keen to open this one as it’s curry spices that brings the flavour. There’s no heat as such, it’s the flavour of dried ground cumin, coriander, curry leaf etc so the fish themselves remain light and delicate. Sauté some potatoes in the oil, add the sardines at the end and grab a beer.

  • An open tin of Sea Sisters Sardines

    Sea Sisters - Cornish Sardines Rosemary & Capers

    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?

  • Don Bocarte Anchovies in their tin

    Don Bocarte - Anchovies

    Rich deep umami flavour, creamy texture and mouthfeel (the bones are almost non existent) and a surprisingly light salt level. They’d be great in any dish - but best used where the anchovy is the star because these are something else. With that in mind we made martinis and ate them straight from the tin… then we made dirty martinis using the oil. Decadent.

  • picture of Ar De Arte - Small Scallops in Sauce Vieira open on a pebble surface

    Ar De Arte - Small Scallops in Sauce Vieira

    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.

  • José Gourmet - Smoked Small Sardines in Extra Virgin Olive Oil

    José Gourmet - Smoked Small Sardines in EVOO

    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 lightly smoked monkfish liver in it's tin.

    Fangst - Icelandic Monkfish Liver

    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.

  • Conservas Luliña - Stuffed Squids in Ink

    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.

  • Sea Sisters - Cornish Hake with Seaweed and Butter

    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.