All the Ati Manel

Great straight from the tin, or incorporated into a bowl of warm rice. The name of the sauce recalls a seafood and potato stew popular in Spain and Portugal, which means these should be delicious in a well of whipped potatoes, or atop some roasted new red potatoes.

120g (4.2 oz) tin

Razor clams are probably our favorite sandwich protein. We love to add them to veggie wraps or pan bagnat or even an anchovy, lettuce and tomato sandwich. So meaty, so good. Also great straight from the tin, slightly chilled, with a squeeze of citrus.

110g (3.9oz) tin

Escabeche is a method of preservation older than canning. Try using a plain potato chip as the delivery vehicle. See how good potatoes and mussels are? Now think of all the other potatoes you love. Improvise. Repeat.

110g (3.9oz) tin

Plated with whipped escabeche and potato chips.

One of the all-time classic conservas, and for good reason. Did you know that the farming of bivalves is a net positive for the oceans? We should all be eating fewer shrimp and more mussels, oysters, and clams. They require zero inputs and actually improve the water they’re grown in.

110g (3.9oz) tin

We find these best when gently warmed and served over rice or risotto. But, no one will judge you if you eat them straight from the tin like a heathen.

110g (3.9oz) tin

“Sauce” isn’t entirely accurate here, it’s garlic and sunflower oil and a pinch of sauce. Perfect to eat straight from the tin, but also great over patatas bravas, or tossed with pasta (oil and garlic and all).

110g (3.9oz) tin

Further blurring the distinction between spiced and spicy, these tuna fillets are spiced like Portuguese spiced sardines: with clove, bay, carrot, cucumber, and piri-piri pepper.

120g (4.2 oz) tin

Lovely and meaty, skipjack tuna is the smallest of the tunas being tinned, and also the most sustainable. Most days, we think it’s also the most delicious.

110g (3.9oz) tin

Big Portuguese pilchards. Tomato. Just add bread. Shhh, don’t tell anyone, we once made a grilled cheese stuffed with tomato sardines and dipped it between bites into the sauce in the tin. We might have drooled.

120g (4.2oz) tin

Big Portuguese pilchards. Lemon. Lunch. Your friends will be impressed.

125g (4.4oz) tin

Big Portuguese pilchards in olive oil. For the purist. Not sure if you’re a purist? Only one way to find out.

125g (4.4oz) tin

Perfect as a salad topper, or the protein add in to a pasta salad or wrap, we find mackerel fillets to be an indispensable pantry staple. Fish of a thousand uses.

125g (4.4oz) tin

Pictured on whole wheat toast with dijon mustard and lemon juice.

Also known as needlefish, these are similar to sardines and anchovies in many respects but have their own distinct flavor profile and mouthfeel. The best way to understand the difference is to do a tasting, side by side with another species. Or better yet, pick a sardine, a sprat, an anchovy prepared like a sardine, and a garfish. A flight of fish, if you will. I sure will, if you won’t. These are more spicy (plus chilli pepper) than spiced (there’s no clove, bay, or pickled vegetables).

120g (4.2oz) tin

Shaped more like a pencil in cross-section than the inverted teardrop of sardines, we find the flesh to be uniquely flavored, and while challenging to describe, we’re confident we could tell garfish from sardines, or anchovies , or sprats even blindfolded. Not better, not worse, just different.

120g (4.2oz) tin

Pictured dressed with carrots, cucumbers, and scallions in a vinaigrette.

Big Portuguese sardines with some cucumber, carrot, and chili pepper. Is it spiced, is it spicy? We’re going with spicy, because it lacks the bay and clove notes. And in the original it’s referred to as “picantes” which we believe translates more accurately as spicy than spiced.

120g (4.2oz) tin

A little tomato, a little lemon, a little basil, and you’ve got yourself one delicious tin of fish. Perfect for tossing with that bit of leftover pasta from the other night.

90g tin.

Three barbed tines, shiny surface, Jenny says these make her feel like Poseidon. Or Neptune.