We independently evaluate all of our recommendations. If you click on links we provide, we may receive compensation.

The Best Tinned Fish (and Other Seafood) You Can Buy Online

Mackerel, salmon, sardines—oh my! Tinned fish is all the rage, so we rounded up where to buy it online.

By
Grace Kelly
Grace Kelly headshot against a black background
Grace Kelly
Editor

Grace Kelly is an Editor for Serious Eats and has been writing for various media outlets since 2015.

Learn about Serious Eats' Editorial Process
Updated November 20, 2024
a variety of tinned fish on a pale, sea foam green background

Serious Eats / Grace Kelly

Growing up, I dreaded the hollow crack and resulting smell of a can of tuna being opened; it drew all the family felines out of hiding and myself into hiding, nose pinched. 

Suffice it to say, my family is shocked that, today, I only semi-warily (it’s instinct at this point) crack open jars of tuna for pasta al tonno or tonnato. I even more readily peel back the lids on tins of smoked mackerel and sardines; served on toast with a lashing of lemony vinaigrette and sprinkle of herbs, and it’s a darn good, easy lunch. I attribute part of this change to growing up and the strange shift that happens wherein you suddenly like things that once tasted acrid and foul (like wine) or, in this case, fishy. But I also attest this transformation to the brilliant marketing of tinned seafood, a.k.a. conservas, that’s happened in the last 10 years or so. It’s gone from being “that weird stuff grandpa eats” to something young’uns serve their closest friends, perhaps with some good bread, natty wine, and potato chips.

A (Brief) History of Tinned Fish

While you might think that canning was something from the 1950s that stuck around (like frozen fish sticks), it actually has an older story to tell. Anna Hezel, tinned fish queen and author of Tin to Table, says, “Canning started out as a way to preserve food so that it could be transported for long distances, before the age of refrigerated shipping.” In her cookbook, she goes on to explain that it actually originated with Napoleon in 1795, who offered 12,000 francs to whoever could figure out a new way of preserving foods to feed soldiers abroad. A few iterations later, and the tin was born.

And centuries later, tinning is still a wonderful way to capture the essence of fresh seafood. “I think one of the reasons canned fish has persisted for so long (even though we have refrigerated trucks now) is that seafood is so delicate,” Hezel says. “Its taste and texture really changes over the course of being processed, frozen, shipped across the world, and then eventually cooked. In many cases, by contrast, the seafood you eat from a can was canned within hours of being fished. So even though canned sardines may be shelf-stable and can last for years, they're a very pure, fresh expression of the fish.” 

Why Has Tinned Fish Gotten So Popular?

a hand using tweezers to grab a mussel from a tin

Serious Eats / Grace Kelly

“I think a whole storm of factors has made tinned seafood popular recently,” Hezel says. She goes on to call out the pandemic, which motivated people to buy shelf-stable proteins to last between grocery trips, as well as the rise in online shopping. She also notes that travel has played a big part. “More people are traveling to Portugal and Spain and understanding the tradition within those cuisines and cultures,” she says. Both countries serve conservas as a snack or meal, and that’s where Hezel really fell in love with tinned fish. “Visiting Portugal six years ago really showed me how canned seafood can work in perfect harmony with a nice glass of wine and some warm bread and butter,” she says. “Even in a cuisine that features lots of beautiful fresh seafood, the tinned stuff has a place on the menu, which says so much about the craftsmanship that goes into canning in Portugal.” 

Nowadays, you can get tinned fish from Portugal, Spain, and local waters delivered to your door at the click of a shopping cart. But where to begin? Smoked oysters or pickled mussels? Locally caught mackerel or tuna imported from the Galician coast? We got Hezel’s take on what makes a stellar can of fish, listed some of our favorite brands, and talk about some of the tins we stock our larders with. 

The Criteria: What to Look for When Buying Tinned Fish Online 

an open tin of fish with a lemon wedge and slices of bread

Serious Eats / Grace Kelly

The truth is, what to look for isn’t easy to pin down. “What makes a good or sustainable tin of fish varies so much from species to species and style to style,” Hezel says. That said, smaller, artisan tinned fish brands usually have higher quality products than tins churned out by brands that work on a mass-production scale. In the end, it depends on what you’re using the tinned seafood for. For example, the anchovies sold in supermarkets, while great for cooking (and okay, fine, they’re tasty on a pizza), are wildly different from fresh white anchovies, which are delicious draped on buttered bread or skewered with some pickled peppers and cubes of manchego.

Tinned Fish to Try

A Brand Showcasing Spanish Tinned Seafood Culture: Siesta Co

Founded by Lucía and Carlos Flors, who hail from Valencia, Spain, Siesta Co. wants to bring a piece of Spanish food culture to your home. The vehicle for doing so? A tin. Options are sustainably sourced from the waters of Galicia, and include petite squid, sardines, mackerel, white tuna, and pickled mussels (a.k.a escabeche), which all make a great foodie gift. Pair a tin with a glass of Albariño, some good bread, and marinated olives, and you might just slip into a blissful afternoon siesta afterward. I know I was tempted to snooze after a quick lunch of the oil-packed tuna over toast with a zippy lemon dressing (I hope my boss isn’t reading this!). (Editor's note: She is.)

Good to Know

Tins are sold in packs of three or five (as well as a variety pack of five products) and prices range from $25 to $41. Keep an eye out for special releases, like this tinned tuna belly made in collaboration with YUZUCO (it has a touch of yuzu juice, giving it a fresh, light flavor. It goes without saying that their bottled yuzu juice is worth getting on its own, too).

Siesta co mackerel tin open with bread and lemon wedge

Serious Eats / Grace Kelly

Sustainably Sourced Tins: Patagonia Provisions 

While Patagonia is known for its outdoor clothing and environmental advocacy, their tinned fish line is surprisingly good—and quite expansive. There are sustainably harvested Spanish white anchovies, mussels, and mackerel prepared in various fashions; everything is fresh, not fishy, and goes very well with good bread, a spritz of lemon, and a pile of herbs. Bring a tin to the campsite for an easy protein-packed dinner, or crack open a few tins at home for a festive fish spread. 

Good to Know

Patagonia offers a variety of seafood samplers, as well as individual tins. Prices range from $8 to $192. 

patagonia smoked mackerel on toast with herbs

Serious Eats / Grace Kelly

Chef-Inspired Flavored Tinned Fish: Tiny Fish Co. 

With options like chorizo spiced mussels (lovely on toast, or just picked out of the tin via toothpick) and octopus in butter with lemon and dill, Tiny Fish Co. packs a lot of flavor into a tiny tin. This woman-owned business is run by two-time James Beard Rising Star semi-finalist Sara Hauman, and showcases the wild-caught frutti di mare of the Pacific Northwest (where Hauman is from), boosting the briny delights with chef-inspired flavors.

Good to Know

Sold in individual tins ($14) or in the “Buddy Pack” of three ($40). Offerings do change based on what fish is available, so keep your eyes out for limited releases. 

two tiny fish tins on a blue backdrop

Serious Eats / Grace Kelly

The Best Tinned Fish for Snacking: Scout

While they do proffer more traditional conservas (smoked mackerel, tuna, and salmon), Canadian-based Scout also offers a really fun array of so-called “Seafood Snacks” that pair seafood with sauces and crunchy toppers. Offerings include Yellowfin tuna with olive oil and a chili crisp, which comes in a cute little paper bucket, allowing you to crack open the tin, turn out its contents, (maybe atop some rice you prepared in advance), and top with the chili crisp. They also offer tinned lobster, which is surprisingly fresh and sweet, as well as a bunch of other options, including a lovely tin of smoked wild albacore tuna.

Good to Know

There are lots of options to choose from, including tins and “Seafood Snacks.” Prices range from $15 to $40, with the option to buy tins in larger quantities. 

scout tinned fish cup with tin open and crisp in bag. lemon and bread on the side

Serious Eats / Grace Kelly

A Fabulous Tinned Seafood Emporium: Portugalia Marketplace 

Ok, I’m biased since I live a hop, skip, and jump from Fall River, Massachusetts (where the physical market is located) but Portugalia Marketplace is THE place for tinned fish—there is a whole aisle devoted to these briny delights. And even if you don’t live nearby, they do sell an expansive selection of tinned treats online, highlighting both heritage Portuguese brands, as well as up-and-comers in the industry. They also sell these beautiful terracotta tinned fish serving vessels, if you really want to up your presentation game. 

Good to Know

There are a ton of options to choose from, with prices ranging from around $7 for a single tin to $100 for sampler packs. And if you ever find yourself in the vicinity of Fall River, Massachusetts, stop by their brick-and-mortar for even more imported delights (and don’t forget to check out their salt cod room; it’s one of a kind). 

Another Place to Buy All Kinds of Tinned Seafood: Rainbow Tomatoes Garden 

Not only does this shop offer 320 different kinds of tomatoes, they also boast a massive collection of tinned fish. Because, after all, tomatoes and fish get along splendidly (the evidence: this Tomato Tonnato salad by former senior culinary editor Sasha Marx). Find local and imported seafood delights, including one of Hezel’s favorites: Minerva Mackerel Fillets in Spicy Olive Oil with Pickles. 

Good to Know

Shipping here is a little bit different; their website states: “Before you start shopping, please know that we manually calculate shipping. That means you can’t pay online immediately. After you check out, we will confirm your order, weigh it, and then give you a final total. At that point, you can pay by lots of different methods.”

Gorgeous (and Tasty) Tins from Portugal: José Gourmet

While you shouldn’t judge a book by its cover, the gorgeous wrappers on Jose Gourmet’s tins have us wondering if we should cut out the illustrations and frame them. Thoughts? Too strange? Ah well, the inside of the tins are just as beautiful as the outside—and tasty, to boot. Based in Portugal, José Gourmet offers a taste of the rich fishing (and tinning) culture of this Iberian nation, with a dazzling array of preparations and flavors: Hake roe in olive oil, briny cockles, octopus with olive oil and garlic, trout fillets in curry sauce, Sardines in ravigote, and an eye-popping array of other combos. Break out the vinho verde and host a tinned fish party that will convert even the wariest of friends. 

Good to Know

The José Gourmet brand also offers two other lines of tinned seafood under the ABC+ and Ati Manel monikers (both are equally beautiful and delicious).

five jose gourmet and ABC tins on a blue backdrop

Serious Eats / Grace Kelly

A Brand for Tinned Fish Skeptics: Fishwife

You’ve probably gotten ads for Fishwife on Instagram or seen their tins in your local specialty food store. And boy, do their labels dazzle! Brilliant marketing aside, Fishwife was one of the first American brands to really push tinned seafood into the public subconscious and into our larders. They proffer offerings like trout jerky gems (which highlight the oft-discarded trout tenderloin—yes, it’s a thing), smoked salmon and tuna, and fishy collabs with other trendy brands, like Fly By Jing. Everything is fabulous, and Hezel notes that Fishwife’s smoked salmon helped crack her fear of canned salmon. “For the longest time I was really weirded out by canned salmon, but then a few years ago I tried some of the smoked salmon out there from brands like Wildfish, Fishwife, and Scout, and it totally changed my mind,” she says. “I think it’s a nice starting place for anyone who has negative associations with tinned fish.” You might also become an unwitting brand ambassador for them since the stickers they include in your order are just so dang cute, how can you not slap them on your water bottle? I did. 

Good to Know

Fish is canned in Spain, Washington State, and British Columbia, and Fishwife states that “we source from responsibly managed fisheries and aquaculture farms.” Keep an eye out for limited releases, like the current sardine offering. 

fishwife tinned fish open can of smoked salmon with lemon wedge and bread

Serious Eats / Grace Kelly

A Purveyor of Fine Smoked Oysters: Taylor Shellfish 

French author Guy de Maupassant described oysters most beautifully, saying they’re “small and rich, looking like little ears enfolded in shells, and melting between the palate and the tongue like salted sweets.” We can’t do a better job than that, so we won’t even try. But, we will attempt to tell you about the fabulous tinned bivalves proffered by Taylor Shellfish under the Ekone moniker: gently brined then smoked over maple, these little burnished nuggets are a far cry from a quivering fresh oyster, and are quite tasty tossed in a simple escabeche or eaten straight from the tin. Maybe, just maybe, they’ll convince even the most hesitant of persons to indulge in this salted sweet of the sea. 

Good to Know

In addition to oysters, Taylor Shellfish also sells a variety of other seafood goodies, including fresh oysters (THEY HAVE KUMAMOTOS, ‘nuff said) and shellfish, as well as frozen fish offerings. 

A Curated Tinned Fish Subscription

Lata Monthly Discovery Box

lata monthly discovery box
PHOTO: Lata
View on Lata.shop

Okay, you've fallen hard for tinned fish; you go through sardines faster than a hungry bluefin tuna, and now you want to broaden your horizons to try even more frutti di mare. While you could go hog wild and buy a smattering of this and that from various websites (we won't judge!), you could also get a subscription from Lata, who curate monthly boxes of tinned fish (and bivavles and cephalopods). Each month showcases specialty tinned items from Spain and Portugal, with the box I tried containing spiced sardines in tomato sauce, Stickleback in pickled sauce, squid in ink, and mackerel in olive oil.

Good to Know

Subscriptions vary, with options to pay per monthly, for six months, and for a full year.

a box with three of the tinned fish on display outside it

Serious Eats / Grace Kelly

FAQs

How long does tinned fish keep?

According to the USDA, in general, commercially tinned fish can be kept in the pantry for up to five years. But it also depends on the fish. Anchovies, as Hezel explains in From Tin to Table, are prone to degrading faster than, say, Sardines. “You should use anchovies within about a year of buying them,” she writes. “Anchovies are more temperature-sensitive than other canned products. It’s a good idea to keep them in a cool, dark place—ideally the refrigerator.” 

What’s the best way to eat tinned fish?

It’s really up to you! You can eat it straight from the tin, served atop some good bread, in a paté or dip, or even turn certain tinned creations into fried cakes (like salmon cakes!).  

Why We're the Experts

  • Grace Kelly is a commerce editor at Serious Eats, where she's been testing gear and tasting food items for two years.
  • She worked for America's Test Kitchen, was an environmental reporter, and has done stints as a prep cook and bartender.
  • For this roundup, Grace tried a myriad of tinned fish.

More Serious Eats Recipes