Tinned Sardines

What Are Tinned Sardines?

Tinned sardines are small, oily fish - usually Sardina pilchardus - that are cleaned, and then may be cooked or cured prior to canning, or alternatively cooked after being sealed. When placed in the tin (cooked or raw), canneries will add things like oil (from neutral vegetable oils through to organic extra virgin olive oils), sauces such as tomato or ragout, or escabeche/pickled sauce, and then sealed for long-term storage. Unlike mass-market canned fish, many of the tins in this collection are what's known as conservas: hand-packed in small batches by traditional canneries in Portugal and Spain, often using recipes and processes that haven't changed in decades. Those which don’t hold the conservas name are our British tinned fish brands, although these are still caught locally, and packed and processed in small batches. The result is worlds away from a supermarket tin - firmer fish, better oil and sauces, and a lot more flavour.

Tinned sardines have become a kitchen cupboard staple in the UK over the last few years, as they’re sustainable, affordable, high in protein and omega-3, and can be eaten with zero prep. They can be enjoyed on a slice of buttered sourdough, as part of a tinned fish board (girl dinner, anyone?), or thrown into a pasta or salad.

Shop Tinned Sardines by Flavour

Sardines in Olive Oil

A classic. Simple, clean and versatile - a good olive oil (most our producers use local olive oil from Portugal and Spain) keeps the sardines in peak condition but lets their flavour sing. A great starting point if you're new to tinned sardines.

Sardines in Extra Virgin Olive Oil

A step up in richness. Extra virgin olive oil brings a peppery, more pronounced flavour that pairs beautifully with the natural oiliness of the fish and is great included in salad dressings.

Sardines in Tomato Sauce

Sweet, savoury and fresh, tomato sauce is one of the most popular ways to eat tinned sardines. Great straight from the tin on toast, or stirred through pasta. Nuri sardines in Tomato Sauce are a deserved favourite.

Sardines in Spiced Tomato Sauce

The same tomato base with a gentle chilli kick. A favourite if you want a bit more heat without losing the freshness of the tomato and the sardine flavour underneath.

Sardines in Olive Oil with Lemon

A bright, zesty riff on the sardines in olive oil. The lemon cuts through the oil and lifts the fish - ideal served cold with good bread and a simple green salad. Another tin we recommend for those new to sardines.

Smoked Sardines

Smoked before tinning, these have a deeper, more savoury flavour than their fresh-packed counterparts. Excellent on their own or as tapas.

Sardines in Brava Sauce

A bolder, spiced tomato-based sauce inspired by patatas bravas - punchy, warming and a great option for anyone who finds plain tomato sauce a little safe.

Sardine Pâté

Spreadable and ready in seconds. Sardine pâté is a brilliant shortcut to a proper snack or a quick starter - spread on crackers or fresh crunchy bread.

Our Sardine Brands

Nuri

One of the most iconic names in tinned fish. Produced by the historic Pinhais cannery in Matosinhos, Portugal, since 1920, Nuri sardines are still produced the traditional way and hand-wrapped in their distinctive coloured paper. Find out more in our blog post Visiting the Nuri Cannery

Hevva!

A small-batch British cannery based in Bude, North Cornwall. The name comes from the cry of "hevva!" - Cornish for "here they are!" - shouted by lookouts when a shoal of pilchards was spotted off the coast. Hevva! sardines are landed close to shore, dry-cured, and preserved simply in rapeseed oil.

ABC+

Operating out of one of Portugal's smallest canneries, ABC+ takes a more experimental approach to conservas - reimagining traditional sardine recipes with bold sauces like their brava sauce, all packed by hand into distinctive round tins.

Ati Manel

A family-run Portuguese cannery with roots stretching back to the 1920s. Ati Manel sources its fish from the waters of Portugal and Galicia, reviving century-old family recipes with a slightly more modern edge.

Rockfish 

A British seafood brand founded by chef Mitch Tonks in Brixham, Devon. Rockfish's tinned sardines are sourced from small day-boats in Mount Bay, Cornwall, and are MSC-certified, part of the brand's wider mission around sustainable British seafood.

José Gourmet

A Portuguese brand known for both its artwork and its fish - every tin features original illustrations by Portuguese artists. Behind the packaging, José Gourmet hand-pack sardines using time-honoured methods and quality ingredients.

Health Benefits of Tinned Sardines

Sardines are one of the most nutritionally dense foods you can keep in a cupboard:

• High in omega-3 fatty acids - supporting heart and brain health
• An excellent source of protein - a 120g tin typically provides a substantial protein hit
• Rich in calcium and vitamin D - especially when the soft bones are eaten
• Low in mercury compared to larger fish, as sardines sit low on the food chain
• A more sustainable choice - sardines are fast-reproducing and generally considered one of the more sustainable seafood choices

How to Eat Tinned Sardines

• Straight from the tin with good bread, a squeeze of lemon and flaky salt
• On toast - try sardines in tomato sauce on sourdough with a fried egg
• Through pasta - smoked sardines or sardines in olive oil work brilliantly with chilli, garlic and lemon
• On a tinned fish board - pair different flavours and brands with crackers, pickles, cornichons and a crisp white wine
• As a quick pâté swap - mash sardines with olive oil, lemon and some finely diced shallots for an instant spread
• In a salad - sardines in lemon and olive oil sit well alongside tomatoes, olives and soft cheese

How to Choose the Best Tinned Sardines

Not all tinned sardines are equal. A few things worth looking for:

• Hand-packed vs. machine-packed - hand-packed tins require skill and care - the human touch ensures the sardines are presented beautifully and only those sardines that meet their quality standards are included in the tin
• The oil or sauce quality - extra virgin olive oil and proper tomato sauce (rather than purée and water) make a noticeable difference
• Sustainability certification - look for MSC certification or brands that are transparent about where and how their fish is caught
• Origin - Portugal and Spain have long, well-established sardine-canning traditions, each with a slightly different style. Cornwall is newer to the game but the Cornish canneries we work with are quality and sustainability driven
• Use-by date and tin condition - as with any tinned food, avoid dented or bulging tins. However, the use by date is long, and some people enjoy sardines that have matured for a number of years as the flavour meld and mellow
  

Frequently Asked Questions

Are tinned sardines good for you? 

Yes - they're a rich source of omega-3, protein, calcium and vitamin D, and are generally low in contaminants like mercury compared to larger fish.

Can you eat tinned sardines cold, straight from the tin? 

Absolutely. Most conservas-style sardines are designed to be eaten cold, straight from the tin, with bread or crackers.

How long do tinned sardines last? 

Unopened, most tinned sardines will keep for one to several years - check the use-by date on the tin. Once opened, transfer any leftovers to a sealed container in the fridge and eat within a day or two.

What's the difference between Portuguese and British tinned sardines? 

Portuguese sardines (like Nuri and José Gourmet) tend to follow long-established conservas traditions with olive oil and tomato-based sauces, while British brands like Hevva! and Rockfish focus on sustainably caught, locally landed fish with simpler curing methods.

What's the best tinned sardine for a beginner? 

Sardines in olive oil or in tomato sauce are an easy starting point - mild, clean-tasting, and a good way to judge the quality of a brand before trying bolder flavours like brava sauce or smoked sardines.