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Serve with crusty bread, or a protein addition to salad, rice, or pasta.

115g (4.05 oz) 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.

If you’ve been turned off of smoked tinned fish by a sketchy tin you picked up for a song on a lark at an ethnic grocery store, come back and give the good stuff a try. A well done hint of smoke is a perfect complement to the tinned fish experience.

120g tin

Small scallops in a sauce of tomato, onion and paprika, a perennial favorite in the conserva culture of Northern Spain.

115g tin

Pictured with fettuccini, scallions, and crostini fried in fish oil.

Conservas Ramón Peña is a premier producer of fine canned seafood. Hand cleaned, prepared, and packed treasures from the Galician Rias, Atlantic Ocean, and Mediterranean Sea are aged in can to perfection.

Eat these delicacies straight from the can or use to explore traditional Spanish seafood recipes.

The best sardines from the Galician Rias, Atlantic, and Mediterranean are selected at port for canning. Sardines are cleaned, toasted, then packed with olive oil. Serve in can or on crackers with mustard.

130g tin

Incredibly rich, we highly recommend serving along with something acidic such as cornichon, or other pickles. Pickled onions. Mustard. Adult beverages.

121g (4.27 oz) tin

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.

Since 1942 Minerva has been recognized for superior quality conservas. Tuna fillets in olive oil represent the purest form of expression for the conserverie. Hand-packed in the finest Portuguese tradition.

120g (78g drained) tin.

We call our mackerel “white, white” because in our production we use essentially mackerel from the Scomber japonicus species, the species that abounds in the Portuguese continental shore.

Ranked #75 on the worldbestfish.com Overall list, and #4 on the Mackerel list.

120g (85g drained) tin

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.

Garfish, aka needlefish, are a small fish similar to, but distinct from, sardines and anchovies. In cross-section they are more like a pencil, whereas we see sardines as being more like an inverted teardrop. The chew is different, as well, but not so different as to be off-putting. I think the best way to appreciate garfish is to taste them side-by-side with sardines. Many people who do this find they prefer the garfish to sardines. We like them both equally.

115g 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

The fish of a thousand uses, mackerel fillets in olive oil are a pantry staple everyone should always have on hand in multiples. Can be used in all the ways you’d use sardines and all the ways you’d use tunas, making this, easily, the most versatile tinned fish.

120g 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