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Sardinha - Sardines in Olive Oil with Curry
Since many sardines in curry feature a curry sauce, we were eager to open this one as it’s curry spice that brings the flavour. There’s no heat as such, it’s the flavour of dried ground curry spices so the fish themselves remain light and delicate. Put them on a rice bowl, add some pickled vegetables.
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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.
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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.
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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.
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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.
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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.
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José Gourmet - Spiced Small Mackerel
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.
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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.