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What makes a tin a regular repeat purchase rather than a one-off? Provenance, mostly. Every brand in this collection has a clear story behind it — a named coastline, a specific curing method, a producer who has been doing this for decades rather than a generic supply chain.

Rockfish tins British crab, mackerel, and Cornish sardines on the south coast within hours of landing. Yurrita hand-fillets anchovies from the Bay of Biscay and cures them for a minimum of twelve months — widely regarded as some of the finest anchovies made anywhere. Açor brings Portuguese olive oil-cured anchovies from the Azores, clean and delicate in flavour. Hevva works with British waters in ways the category rarely sees — Cotswold trout with dill, and monkfish, a fish almost never found in tin form, prepared with the same care as their better-known range. Berthe, on the French Atlantic coast, preserves skin-on sardine fillets in cold-pressed extra virgin olive oil for a refined, classic result.

This collection spans the full range of what good tinned fish can be — oily fish and shellfish, mild and spiced, from British waters to the coastlines of France, Portugal, and Spain. If you are new to the category, it is the right place to start. If you already know what you like, it is where the strongest version of it tends to live.

Browse the sardines collection, anchovy collection, or the full range to go deeper into a specific style.