Artfully preserved

Sardines
Anchovies
Tuna

Tinned the right way

 

Key for our producers is sustainability: tuna fished pole and line so that bycatch and seabed damage is avoided; small batches of fish caught seasonally and to quota meaning oceans are not overfished and stocks depleted.

We consult the Marine Conservation Society's Good Fish Guide so that we can include the catch method and sustainability rating beneath each tin on this site. For more on the sustainability of our tins click below.

 
Smoked oysters

Smoked oysters

The oysters are only tinned when the harvest is exceptional. Great on sourdough with cream cheese and a squeeze of lemon juice.
An open silver tin containing six large mussels in escabeche sauce, set against a black background

Galician mussels

Galician mussels are said to be the best because the estuaries that dot the Galician coast are rich in nutrients - a gourmet haven for these shellfish.
Tuna gazpacho, served in a white bowl with black trim and garnished with meaty flakes of bonito del norte & seaweed.

Tinned fish recipes

You can do as little or as much as you like with tinned fish. And remember the big five: with bread, crackers, pasta, salad or crisps.

Hand packed by experts

The Tinned Fish Market owner Patrick Martinez, holding an array of tinned fish against a white background.
Our story

In 2018, short of money but not ideas, I took a punt on tinned fish, travelling to Portugal with two empty suitcases and a few hundred euros. And then there I was, knocking on the doors of the country's most prestigious canneries...

Find us at Borough Market, London