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The Tinned Fish Market

Size: 111g

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Pepus� mussels are delicious straight from the tin or on a thinly sliced piece of toasted bread - escabeche�s vinegary tang pairs really well with cream cheese. Ingredients: mussels (molluscs), sunflower oil, vinegar, spices, salt Weight: 111g

Delicious sardines, prepared using artisanal techniques. Pepus is the second line from Spanish cannery, Espinaler. Ingredients: sardines, water, tomato, sunflower oil, sugar and salt Weight: 115g

Harvested from Galician rivers, in northwest Spain, these scallops are complemented with a traditional Galician sauce of tomato, onion and white wine. Delicious stirred through fresh pasta. Ingredients: variegated scallop (mollusc), sunflower oil, onion, water, concentrated tomato, salt, white wine, sugar, paprika extract and black pepper Weight: 112g Country of origin: Spain

Squid is nutritious and protein-packed, and Pepus�s is delicious too. Good with olives, with pickles, or in a paella. Great in a salad with chopped onions and peppers. Ingredients: squid (Dosidicus spp), sunflower oil, salt, E452 Weight: 115g Country of origin: Spain

Squid stuffed with onion, rice and tomato from Portugal. A typical Portuguese dish, great straight from the tin or chopped and tossed in a salad.

Delicious mussels in an escabeche for bite. Great on thin crackers with cream cheese, or straight from the tin. Ingredients: mussels (molluscs), sunflower oil, vinegar, spices, salt Weight: 111g Country of origin: Spain

Tinned squid from Spain�s Pepus. A good source of B vitamins and protein, squid in ink stuffed with rice is delicious heated up, or straight from the tin as a meal on the go.

Lu�as is a long established brand with a reputation for top-of-their-game, delicious products because they use simple, high quality ingredients. Ingredients: tuna (55%), olive oil, tomato, vinegar, spices and salt Weight: 75g Country of origin: Portugal

Tinned tuna p�t� from Portuguese cannery C�ntara. Made from a handful of simple, premium ingredients, with a perfectly-pitched kick thanks to the chilli. Ingredients: tuna (55%), olive oil, tomato, vinegar, chilli pepper, spices and salt

Zallo, a cannery based in Spain�s Basque country, fishes its anchovies between March and June in the Cantabrian sea, and prepares them using careful artisanal methods. Zallo�s fillets are meaty and flavoursome; there are 12 fillets in this tin. Anchovies are cholesterol-busting and heart-healthy. They�re great straight from the tin, or added to sauces to deepen flavours. Ingredients: anchovies (60%), olive oil and salt Weight: 50g Country of origin: Spain

Olasagasti anchovies, hand-prepared San Sebastian-style, with garlic, cayenne pepper and wine vinegar. These are not salt-cured so the taste is different to what you might expect of anchovies. This tin contains a �raci�n� or large tapa of 12 premium fish, omega-3 rich and mildly spiced. Donostia is the Basque name for San Sebastian, Donostiarra the name the city�s residents go by. The anchovies are caught in Spring when they are in peak condition, in the Bay of Biscay�s Cantabrian Sea. Ingredients: anchovies (53%), olive oil (45%), a clove of garlic, cayenne pepper, wine vinegar, salt Weight: 190g Country of origin: Spain

Tuna caught when it�s at its peak in the Cantabrian Sea and tinned in the Basque Country. Zallo is an eco-friendly cannery, working with the Marine Stewardship Council, and fishing fleets that adhere to pole-and-line fishing, ensuring no by-catch or seabed damage. Its Bonito del Norte (white tuna or Albacore) in olive oil is for those who want the flavour of the fish unadorned. Ingredients: white Albacore tuna (72%), olive oil and salt

Blue mussels, smoked over beech wood and preserved in cold pressed organic rapeseed oil. The bl�muslinger or blue mussel grows slowly and takes on a particularly fine taste and texture as a result (we can vouch for this). The blue mussels are harvested in Limfjorden, the Danish inlet famed for these tasty shellfish.

Faroe Islands salmon with sea buckthorn and lemon verbena. A delicious tin that neatly sums up everything Fangst is about: flavoursome recipes featuring locally sourced, seasonal and sustainable ingredients. The Faroe Islands � with its cool waters, stronger currents and sheltered fjords � provide the ideal environment for the salmon. The sea buckthorn � a berry also known as Nordic lemon � and the herb lemon verbena grow locally and complement the salmon with a beautiful cut-through.

Premium Portuguese sardines tinned the traditional way. Sustainable fishing is a �permanent commitment� for the cannery that produces Berthe, and it also subscribes to eco-friendly production processes. These sardines are great in salads, on toasted bread or with boiled potatoes.

Portuguese tinned mackerel from Pinhais, a cannery that works with relatively small amounts of fish, so the best can be hand picked from the morning fish market. Here the fillets come in a spiced version of the cannery�s secret-recipe tomato sauce. Great on toast for a hearty, fire-in-your-belly breakfast, straight from the tin at any time of the day, or dolloped over fresh pasta. Ingredients: mackerel fillets (72%), tomato sauce (20%), olive oil (2%), cloves, black peppercorns, cucumber, chilli (2%), carrot, bay leaf and salt

Portuguese mackerel canned by Pinhais, a celebrated cannery situated close to Porto. The best fish is chosen at the fish market in the morning and tinned on the day of the catch to enhance the flavour. Stir through pasta, add to a potato salad, or enjoy straight from the tin. Ingredients: mackerel fillets (72%), olive oil (27%) and salt

Premium Portuguese sardines tinned the day they are caught. The sardines are the best ones, sourced from Matosinhos fish market first thing and canned the same day along with Pinhais�s famous, secret-recipe tomato sauce. Now over a century old, the cannery still keeps every step of its artisanal process in house, which makes for rigorous quality control. Checks at a variety of points in the 37-step process mean each tin meets Pinhais�s high standards. Fortifying and delicious on toast at any time of the day, good in an omelette, or stirred through pasta (no need to add sauce!).

The classic Portuguese tinned sardine by Pinhais. �Traditional method since 1920� refers to the slower, hands-on production Pinhais still swears by to this day. The best sardines complemented with high quality olive oil is the cornerstone of the cannery�s practice, and it�s why Pinhais sardines taste so good! The sardines are sourced from Matosinhos fish market in the early morning and canned the same day. Now over a century old, the cannery still keeps every step of its artisanal process in house, which means each and every tin meets Pinhais�s exacting standards.

Sardines fished off the Algarve and canned close to the river Arade in Southern Portugal. Papa Anz�is signature dehydration process results in a juicier, more omega-3 rich sardine. The incredibly succulent fish is complemented with a locally sourced, organic extra virgin olive oil. The artisanal methods, the very small team and the low production runs mean the cannery is the only certified "by hand" cannery in mainland Portugal.

Sardines fished off the Algarve and canned close to the river Arade in Southern Portugal, in spicy virgin olive oil. Papa Anz�is signature dehydration process results in a juicier, more omega-3 rich sardine. The incredibly succulent fish is complemented with high quality virgin olive oil and red chilli which are locally sourced. The artisanal methods, the very small team and the low production runs mean the cannery is the only certified "by hand" cannery in mainland Portugal.

Sardines fished off the Algarve and canned close to the river Arade in Southern Portugal, in a rich, spicy tomato sauce. Papa Anz�is cold smokes the sardines and packs the fish in a high quality, locally sourced virgin olive oil. The artisanal methods, the very small team and the low production runs mean the cannery is the only certified "by hand" cannery in mainland Portugal.

Portuguese tuna fillets from heritage brand Berthe. Hearty Atlantic skipjack fillets with a zesty bite. Premium cuts of tuna in a bright, light sauce. Good in a salad with olives.

Two premium, line-caught Atlantic skipjack tuna fillets, packed in olive oil. The cannery behind Berthe was established in 1853, making it one of the oldest operational canneries in the world. It launched the Berthe brand in 1906 and uses traditional, artisanal techniques to this day, and is committed to sustainable fishing.

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