Sardines paired with sweet piquillo peppers, albacore tuna seasoned with Spanish lemons, and trout drenched in curry sauce—these canned treasures have become a staple across menus, TikTok videos, and online forums. The variety of flavors and types now available in stores extends well beyond the familiar canned tuna and anchovies.
Canned fish has surged in popularity in recent years, and it’s easy to see why. It’s a practical, long-lasting protein source, a delightful luxury, and a flavorful way to savor global cuisine. But if you’re new to this trend, you may be scratching your head about how to dive in.
To get the full scoop on canned fish—where to snag them, how to incorporate them, and how to store them—we chatted with Anna Hezel, the author of “Tin to Table: Fancy, Snacky, Recipes for Tin-thusiasts and A-fish-ionados,” and Julia Merid, a category merchant at Whole Foods Market. Here are their insights for beginners looking to explore the world of canned fish.
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Canned fish, or more accurately, canned seafood, encompasses fresh seafood that’s been cooked, usually steamed or smoked, then sealed in an airtight container, like a can or tin, and heat-sterilized to lock in freshness and flavor. Alongside staples like sardines, tuna, anchovies, mackerel, trout, and salmon, you’ll also discover a range of shellfish like clams, mussels, oysters, and squid. Often found in water or oil, some brands enhance the flavor with sauces and brines, from ragout to escabeche, pesto, or curry. The possibilities are virtually endless—imagine sardines in tomato sauce, trout with chimichurri, mussels in escabeche, or spicy calamari in ragout sauce.
Canned seafood has been a culinary staple for centuries, especially in Spain and Portugal, where these canned delicacies are known as conservas. But in recent years, there’s been a fresh wave of interest in the U.S., with canned seafood popping up on restaurant menus, TikTok videos, subreddits, and gourmet markets. Brands from Spain and Portugal like JOSÉ Gourmet, Matiz, and Nuri are now widely available, and North American newcomers such as Fishwife, Patagonia Provisions, Scout Canning, and Siesta Co. are also carving out a niche.
Hezel credits the renewed interest in part to the COVID-19 pandemic, which prompted consumers to stock up on shelf-stable pantry items and cook more meals at home. “COVID shifted many of our consumer habits—we were convinced to purchase more specialty groceries online and keep our pantries well-stocked with shelf-stable protein,” Hezel explains. “This coincided with a growing interest in lean, sustainable proteins. This shift in consumer behavior has led to a plethora of tinned fish brands available in the U.S. that were once hard to find.”
Canned fish is an affordable, convenient source of protein, omega-3s, and essential vitamins and minerals. Merid agrees that the recent surge in interest in high-protein meals has led more consumers to reach for canned fish.
“Tinned fish has seen a surge in popularity as a convenient, nutrient-rich protein source,” Merid notes. “It truly is the purest protein you can find in the center aisles of a grocery store! Food influencers are showing consumers how easily these products can be transformed into quick, delicious meals, how they can be added to a charcuterie board, or even serve as an on-the-go snack. The uses for tinned fish are incredibly versatile!”
With hundreds of different types of canned seafood on the market, shopping for canned fish can be daunting for newcomers. If you’re just starting out, Hezel suggests picking a few intriguing cans and inviting friends over to sample them all. “This way, everyone gets to try something new, and you’re less likely to waste a tin (even if it’s not your favorite),” she advises.
For those seeking guidance, Hezel and Merid recommend these beginner-friendly canned fish options:
Canned salmon is one of the most widely available varieties in U.S. grocery stores, with options ranging from chili crisp to birch syrup. Hezel recommends starting with a high-quality smoked salmon, which offers nostalgic, familiar flavors perfect for salads and rice bowls.
Smoked trout, with its mild, slightly nutty flavor and flaky texture, is another great starting point. Like smoked salmon, it’s equally at home on a piece of crusty bread or atop a salad or rice bowl.
Sardines, once just a decorative trend, are now a tasty staple. Merid encourages newcomers not to shy away from them. “Sardines are gaining popularity because they are far more delicious than people expect,” she says. “They are tender, rich, and meaty, and packed with omega-3s, iron, potassium, and more.”
Tuna, perhaps no surprise, is one of the most popular canned fish in the U.S., and Merid views it as the most accessible for beginners. She recommends starting with albacore tuna, which is very versatile. “Water-packed albacore is great for sandwiches, salads, and tacos, while oil-packed albacore is another excellent choice—try it in pasta dishes or mac and cheese!”
As with any seafood, it’s crucial to consider sustainability when purchasing canned fish. Hezel advises that guidelines vary depending on the species, the location of capture, and the method used, but the Monterey Bay Aquarium Seafood Watch program provides a comprehensive guide.
Merid suggests looking for logos from organizations like the Marine Stewardship Council and other sustainability labels like “pole & line caught.” “These indicate a commitment to sustainability in minimizing environmental impact and responsibly managing fish stocks to prevent overfishing,” she explains.
You can find a vast selection of canned seafood at major grocery stores like Whole Foods Market and Trader Joe’s, as well as well-stocked smaller grocery stores. Artisanal food stores or gourmet markets in your town may also offer a variety of canned seafood. For online shopping, Hezel recommends Rainbow Tomatoes Garden, Caputo’s, Despaña, and Portugalia Marketplace.
Canned seafood is delicious on its own, so you don’t need much to enjoy it. Simply pair a can with some crackers or a fresh loaf of sourdough, or build a “seacuterie” board with fresh or pickled vegetables, butter, olives, cheeses, herbs, crackers, potato chips, and other accompaniments. “Sometimes just a good loaf of bread, some butter, and a few pickles or fresh herbs is all you need,” Hezel notes.
While you can certainly savor canned seafood on its own, there are also numerous ways to incorporate it into your cooking beyond just Caesar salad or tuna salad. “Canned seafood is a straightforward way to add flavor and protein to quick pastas, salads, and rice bowls without having to worry about cooking protein,” Hezel says. Stir some sardines into pasta, add anchovies to a frittata, use canned salmon or trout to make a quick dip, or add protein to a salad or grain bowl.
When cooking with canned seafood, keep in mind that it tends to be salty, so you might not need to add as much salt as usual. “Always taste a canned product before adding it to a recipe, and adjust the salt at the end so you don’t end up with a dish that’s too salty,” Hezel advises.
Since canned seafood is preserved, these cans generally have a long shelf life. Stored properly in a cool, dry place, canned seafood typically lasts up to about five years. The only exception is anchovies, which, as Hezel points out, are often only partially preserved. Anchovies should be kept in the refrigerator and used within about a year of purchase.
Once opened, canned seafood can be stored in an airtight container in the refrigerator for up to three days. Hezel also recommends using Siesta’s reusable silicone lids, designed specifically to fit open cans.
