Canned fish

Specialty tinned seafood and conservas prioritize sustainability and flavor. Food & Wine editors tasted more than 20 cans, and here are our favorites.

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Food, photography & the best things in life

In their work for Alaskan fish company Wildfish, Young Jerks connects the wider interest in tinned fish to a growing popularity of tins with a charming vintage aesthetic. While its midcentury typography and old-school symbology feels current, the agency actually wanted to swerve away from trendiness and lean into a timeless feel. We think these thoughtful red tins hit the nail on the head.

Tinned fish: It’s not a trend—it’s a lifestyle.

how the cookie crumbles 1– i’ve figured out how to wear a bandana without looking like an italian soccer player circa 2002 2/3– if you’re new here, i am quite literally obsessed with sardines. my collection includes: sardine makeup bags, prints on walls, actual sardine tins in my pantry that i shall never eat, a vintage sardine comb (a prized possession lol) and many more 4– my judgmental baby boy 5– off on an adventure at end of week! 6– my hair stylist @jackiepee called me frozone w...

Abba Grebbestads Ansjovis - Traditionally Swedish spiced sprat fillets. These 'Ansjovis' may sound like they are anchovies, but no. They are small sprats (baby herring), which is a much milder taste than anchovies. The most common use for these, are in 'Jansson's Temptation' - a potato gratin that is usually served on the big occasions like Easter and Christmas. Please don't make it with regular anchovies though, the flavour will be too overpowering. This is a chilled product.

Switch could also reduce prevalence of disability linked to diet-related disease and help tackle the climate crisis, researchers found

If you instantly turn your nose up when you hear the word “sardines”, listen up: You really oughta give them a chance. They’re ridiculously nutritious.