Tinned Salmon and Trout

Shop our collection of tinned salmon and trout from British and Portuguese producers. A gentler, milder alternative to sardines or mackerel. Perfect on a bagel with cream cheese, flaked through a salad, or served on a tinned fish board

What Are Tinned Salmon and Trout?

Tinned salmon and trout are both members of the same fish family. Their naturally high fat content keeps them moist and flavourful when preserved. Tinned salmon is usually smoked before canning to add depth, as with the José Gourmet tin in this collection. Trout, meanwhile, is a milder, more delicate freshwater fish; Hevva!'s version is farmed in ponds in the Cotswolds and seasoned simply with dill, giving it a lighter, more herbaceous flavour than salmon.

Shop by Style

Smoked Salmon in Extra Virgin Olive Oil Rich, smoky and silky. Smoking the salmon before tinning adds a depth of flavour that plain tinned salmon doesn't have.

Trout with Dill Milder and lighter than salmon, with fresh dill adding a classic, subtly aniseed note that pairs naturally with freshwater fish.

Our Salmon & Trout Brands

José Gourmet

A Portuguese brand known for artist-illustrated tins and traditional hand-packing methods. Their smoked salmon in extra virgin olive oil follows the same small-batch approach used across their range of Portuguese conservas.

Hevva!

A small-batch British cannery based in Bude, North Cornwall. Alongside their well-known Cornish sardines, Hevva! produces trout farmed in ponds in the Cotswolds, seasoned with dill and simply preserved.

Health Benefits of Tinned Salmon and Trout

Rich in omega-3 fatty acids, supporting heart and brain health
High in protein and vitamin D
A good source of B vitamins, particularly B12

How to Eat Tinned Salmon and Trout

On bagels or rye bread with cream cheese, capers and red onion. A classic pairing for smoked salmon
Flaked into scrambled eggs for a quick, protein-rich breakfast
In a simple salad with cucumber, dill and a light dressing, especially good with the trout
On a cheese board alongside crackers and pickles
Stirred into a light pasta with lemon and crème fraîche

How to Choose the Best Tin

Smoked vs. plain. Smoked salmon has a deeper, more savoury flavour; unsmoked or dill-seasoned trout is milder and lighter
Oil quality. Extra virgin olive oil adds more flavour than a neutral oil
Origin and farming practices. Look for producers who are transparent about where and how the fish is raised or caught

Frequently Asked Questions

Is tinned salmon as healthy as fresh salmon?

Yes, broadly, tinning doesn't significantly reduce the omega-3, protein or vitamin D content of the fish, and it's often more affordable and has a much longer shelf life than fresh salmon.

Is trout healthier than salmon?

Both are nutritious oily fish. Trout is generally slightly lower in fat than salmon, so it has a milder flavour and slightly lighter nutritional profile, but the two are comparable.

Can you eat tinned salmon and trout cold?

Yes, both tins in this collection are ready to eat cold, straight from the tin, with bread or crackers.

Is farmed trout as nutritious as wild trout?

Yes, farmed trout is a good source of omega-3, protein and vitamins, though the exact nutritional profile can vary depending on how the fish is raised and fed.

What's the difference between smoked and unsmoked tinned fish?

Smoking adds a savoury, slightly charred depth of flavour before the fish is tinned. Unsmoked or herb-seasoned tins (like dill trout) have a lighter, fresher taste.