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If you like your tinned fish spicy, the addition of ginger to the red pepper makes this tin of Angelo Parodi mackerel a unique treat.

We love the combination along with a little dab of mayonnaise on a cracker. It would also make a wicked mackerel melt.

Watch Two Fish Holes taste the dish!

125g tin (4.4 oz)

These are not the salt-cured anchovies you may be used to, these are the same type of fish but processed more like the way sardines are typically processed, tinned in olive oil.

• Sourced from thriving, well-managed populations in the Bay of Biscay, off Northern Spain
• Small-scale purse seines reduce bycatch and prevent overharvest
• Anchovies reproduce fast, making them a more renewable resource than many larger fish
• Our fishermen belong to centuries-old cofradias, or guilds, which share profits and encourage cooperation
• Processed, seasoned and canned by a family-owned certified B Corp, also in northern Spain, that employs mostly women

120g (4.2 oz) tin

Pictured with whole grain toast with caramelized onion butter.

In his childhood, Martin, co-founder of FANGST, enjoyed his many visits on trout farms with his father, a biologist dedicated to developing world-class farming of trout in Danish freshwater.

In this can, we have preserved a bit of that memory — and some delicious tinned smoked trout with juniper and lemon thyme.

110g tin

Tinned smoked trout pictured with buttered marble rye.

When you hear people talk about how you need to try Portuguese sardines, chances are Nuri Spiced Sardines are the ones they mean.

Often referred to as a “cult classic” brand, Nuri’s recent showing at the worldbestfish.com rankings (this style was ranked #23 overall) is proof that their devoted followers are right.

“Not with machines, hands.”

120g (4.3 oz) tin of Nuri Spiced Sardines in olive oil.

Ingredients: Skinless and boneless North Atlantic mackerel (Scomber scombrus), sugar, water, spirit vinegar, garlic puree, soybean oil, salt, red chili puree, red bell peppers, chili flakes, xantham gum, paprika flavoring. Product of Poland

Who doesn’t like a little red pepper flake with their red sauce? We sure do.

120g (4.2 oz) tin

After creating the serving suggestions for the photos of the tins throughout the site, Helen put together a wicked good ‘zine that’ll give you boatloads of tinned fish ideas and empower you to come up with your own riffs. 30 page stapled ‘zine

Don’t get too excited over there, the photo on the box makes these look a lot bigger than they are. Spice level on this is very mild. Just a bit of piri piri pepper.

110g tin

You will notice a paucity of pâté here, and we are unapologetic for the reason: we don’t like most of them, and we don’t carry any products that we don’t like.

We like this one. A lot. Maybe too much. It’s addictive. Put it on a cracker, if you need to slow down.

65g (2.29 oz) tin

Some like the chonkers, some like the little guys, some like the ones in between. We like them all, when they’re this good. These are little guys, but not sprats.

115g tin

Great vinegar tang, and small enough that the mouthfeel never goes mealy.

111g (3.91 oz) tin

Sardines with a hint of anise flavor provided by a splash of pastis, the classic apéritif of Marseille. Fun fact, pastis is one of those liquors that turns opaque when diluted with water. Don’t know pastis or anise? Imagine a whisper of licorice or bulb fennel.

115g (4 oz) tin

White mackerel is also known as chub mackerel. These are boneless and skinless fillets packed in organic extra virgin olive oil with organic sweet and hot peppers, onions and garlic.

125g (4.4 oz) tin