I founded The Tinned Fish Market in 2018, after visiting several of the traditional canneries in Portugal, and being really impressed by the product.
We have a really wide range of tins today. And we always try every single one to make sure they meet our’s and the customers’ high standards. All the best fish go in the tins from the morning markets, it’s all hand packed, the oils and sauces are of a really high quality. They are delicacies.
Sustainability has always been a key concern for me when choosing which tinned fish to bring to the range. The tinned fish we source is sustainable in so many ways: the tuna is pole-and-line caught; some boats collect debris from the ocean while they fish for the Skipjack; the techniques the canneries use are slower, a lot of the canning is done by hand, they put quality and sustainability ahead of volume. Of course, tinned seafood is sustainable because we can eat it years later if we like too, there’s no clock ticking. It’s a way to safeguard ocean stocks and minimise waste. It’s win, win actually, because tins taste better the longer they’re left!
www.thetinnedfishmarket.com
