Best Tinned Fish: A Buying Guide to Sardines, Anchovies, Octopus and More
The best tinned fish for most people is a good sardine in olive oil, then one adventurous tin to go with it. Start with Galician or Portuguese sardines, add Cantabrian anchovies for richness, and pick one smoked tin (Nordic sprats or Pacific Northwest salmon) for contrast. Below are the tins we would put on a board tonight.
Our picks at a glance
| Product | What it is | Best for | Origin |
|---|---|---|---|
| Ramón Peña - Sardines In Olive Oil & Padron Pepper - 130 g | Sardines with a fried green padrón pepper | A first tin or a host gift | Galicia, Spain |
| José Gourmet - Sardines In Azores Butter - 90 g | Sardines packed in Azores butter | Hot toast and a rich bite | Portugal |
| Fishwife - Cantabrian Anchovies In Extra Virgin Olive Oil | Salt-cured anchovies in extra virgin olive oil, cured six to eight months | Sourdough and good butter | Cantabrian Sea |
| Fangst - Brisling No. 1 - The Nordic Sardine - Baltic Sea Sprat Smoked w/ Heather & Chamomile - 100 g | Baltic sprats smoked with heather and chamomile | Smoked-fish lovers | Denmark (fish from Latvian waters) |
| Wildfish Cannery - Alderwood-Smoked King Salmon - 3.5 oz. | Alderwood-smoked king (Chinook) salmon, hand packed | A familiar first smoked tin | Pacific Northwest |
| Conservas De Cambados - Small Scallops In Galician Sauce - 111 g | Hand-cleaned scallops in Galician sauce | A conservas board centerpiece | Ría de Arousa, Galicia |
| Ramón Peña - Octopus In Olive Oil - 130 g | Boiled, sliced octopus in olive oil | Sharing with friends | Galicia, Spain |
| Ati Manel - Spiced Tuna Fillets In Olive Oil - 120 g | Pole and line caught skipjack in spiced olive oil | Pasta, salads, rice bowls | Portugal |
| José Gourmet - Sardine Pâté - 75 g | Spreadable pâté of Atlantic and Mediterranean sardines | Easy appetizers | Portugal |
Browse the full range in our Tinned Fish collection.
How to choose
- Start with the packing oil. Olive oil tins are the easiest place to begin. Sauced tins (Galician sauce, tomato, spiced oil) work as a ready meal over rice or bread.
- Pick a size of fish. Small sardines and sprats are delicate; larger sardines are meatier. Anchovies are salt-cured, so a little goes a long way.
- Decide on smoke. Smoked tins such as Nordic sprats and Pacific salmon read as familiar to people new to tinned fish.
- Build a board in threes. One mild tin, one rich tin, one surprising tin, plus bread, butter, lemon and something pickled.
Frequently asked questions
What is the best tinned fish for beginners?
A sardine in olive oil or a smoked salmon tin. Both are mild, familiar and easy to serve on toast.
What does "conservas" mean?
Conservas is the Spanish and Portuguese word for preserved foods, used especially for fine tinned seafood packed by hand.
How do you serve tinned fish?
Open the tin, keep the oil, and serve with bread, butter, lemon, and pickles. Many tins are made to be eaten straight from the can.
Do I need to cook tinned fish?
No. Tinned fish is ready to eat straight from the tin. It can also be warmed or added to pasta and rice.
How should I store unopened tins?
Keep them in a cool, dry pantry and check the best-by date printed on each tin.
Go deeper: Tinned Fish: The Complete Guide, Smoked fish in tins, Tinned Shellfish Guide.
See also our Pantry Glossary and the map of where our food comes from.
