Tinned fish is having quite the moment. Open Instagram or TikTok and you’ll see neatly stacked sardine tins, glossy anchovies laid out on toast, tuna dressed with olive oil and lemon rather than hidden in mayonnaise. What was once a quiet cupboard staple now feels insanely fashionable.

This is not just social media hype; UK sales figures tell the same story. Over the past couple of years, the value of tinned and ambient fish sales has risen, with shoppers buying more tins and, crucially, better ones. Sales of MSC-labelled tuna in the UK & Ireland jumped by 78% year-on-year in 2023, for example. This suggests rising consumer interest in higher-end, sustainable, and certified options. Tuna still dominates by volume, but sardines, mackerel and anchovies are growing fastest. Premium tins and certified options are leading the charge.

So why is tinned fish suddenly so popular?

There’s a few things at play here; social media, of course. Standout tinned fish stans like the fez-wearing Marcus Ansell and his dog, King Arthur, from Tinned Fish Reviews are hard to avoid, with millions of views across all platforms. You can even buy t-shirts sporting his catchphrase, “Let us decant the fish.” Power to this bloke actually for getting through some surströmming recently. He’s a braver man than I.

@tinnedfishreviews I tried Surströmming for the third time. It was not nice for me. #surströmming #tinnedfish #cannedfish #tinnedfishreview #fyp #fermentedfish #surstromming ♬ original sound – TinnedFishReviews

Apart from social media chatter, there are also dedicated shops popping up, such as The Tinned Fish Market, in Borough Market, or online stores like Fish Tins.

Part of this is economic perhaps. When food prices rise, people look for ingredients that stretch. But it also reflects how many of us eat now. We want food that lasts, is easy to use, and which feels like a conscious choice rather than a last resort. Tinned fish fits neatly into that space.

It also suits modern cooking habits. Fewer ingredients, faster meals and less waste – or at the very least, packaging that can actually be recycled. One tin can become lunch or supper without much thought. That practicality explains the growth, and the health benefits explain why people stick with it.

Personally, I also really love a lot of the packaging design. What is it about a tin of fish that can look so appealing if it’s wrapped in a beautifully designed paper outer? I know it’s not just me.

The health benefits of tinned fish

Tinned fish is an easy way to add high-quality protein to your diet. It contains all the essential amino acids your body needs for muscle repair and maintenance. That matters at every stage of life, but it becomes even more important as we age.

A standard tin of tuna contains around 25 grams of protein, which is comparable to a chicken breast. Sardines and mackerel offer similar benefits. Protein helps you feel full, stabilises energy levels and reduces the urge to snack. If you want meals that actually satisfy, this matters more than calorie counting ever will.

Then there are omega-3 fats, one of the biggest reasons nutritionists continue to recommend oily fish. Sardines, mackerel and anchovies are naturally rich in these fats, which support heart health, help reduce inflammation and play a role in brain function and mood.

UK dietary advice encourages eating oily fish at least once a week, yet many people struggle to do this with fresh fish alone. It spoils quickly, costs more, and potentially requires planning. It also, to some degree, requires cookery skills to prepare. Tinned fish removes those barriers. The canning process preserves omega-3 content remarkably well, meaning you lose very little nutritionally while gaining convenience.

Bone health is another area where tinned fish quietly shines

Sardines and salmon canned with their bones provide a meaningful source of calcium. During the canning process the bones soften, so you eat them without noticing, but your body still benefits from the minerals.

A single tin of sardines can supply over a third of your daily calcium needs, alongside vitamin D, which helps the body absorb calcium properly. This combination supports bone density and becomes increasingly relevant for women as they age, particularly post-menopause. For those who eat little dairy, this is a good way to fill a nutritional gap.

Vitamin B12 is another nutrient many people underestimate. It supports nerve health, red blood cell production and energy levels. Deficiency becomes more common with age and among those who eat less meat. Tinned fish provides a reliable source of B12 without any extra effort. Tuna, sardines and mackerel all contribute useful amounts, which can make a real difference if you often feel tired, despite eating what you think is a balanced diet.

You also get iron and selenium. Iron supports oxygen transport in the blood and helps prevent fatigue. Selenium supports immune function and thyroid health. These nutrients become particularly important if you have reduced red meat intake or are navigating periods of stress or hormonal change.

There is also the matter of shelf life

Tinned fish lasts for months (or years, if you look in my cupboard). On busy days, having a tin in the cupboard often makes the difference between eating real food and reaching for something ultra-processed. It’s also dead easy to use – even if you can’t get it together to make a proper meal, sardines on toast – for example – is delish, and super quick.

Sustainability plays a role too. Many tins now carry recognised certification, reassuring shoppers who care about sourcing. Smaller fish such as sardines and anchovies reproduce quickly and sit lower in the food chain, which often makes them a more sustainable choice. Choosing these fish supports marine balance while still meeting nutritional needs, something many people now consider part of everyday decision-making.

Sustainability plays a role too. Many tins now carry recognised certification

What makes this tinned fish revival feel different from past food trends is its staying power. It is not novelty-driven. It reflects a broader shift towards food that is affordable without feeling cheap, nourishing without being complicated, and practical without losing pleasure.

It also suits how we live now. And, of course, it photographs beautifully. Neat tins, glossy fish, golden olive oil, great packaging design. Social media amplifies the aesthetic, which feeds interest and keeps the category visible.

The biggest change, though, is perception. Tinned fish no longer feels like something you eat because you have to. It feels like something you eat because you want to. The rise in interest in more unusual tinned fish and seafood bears this out too.

How to buy the best tinned fish

When buying, look for simple ingredient lists and fish packed in olive oil or spring water. Rotate types to spread the nutritional benefits. Tuna for protein. Sardines for bones and calcium. Anchovies for intensity and omega-3s. Mix everyday tins with one or two better-quality options across the month.

And don’t forget the more exotic options. Caviar, squid, shellfish and even baby eels all fit into tins nicely – so get brave and branch out a bit.

Ultimately, the rise of tinned fish tells a wider story about how we eat now. You want food that supports your health without demanding time you do not have. You want value without compromise. And apparently you want to see a man in a fez feed his dog bits of tinned octopus and mackerel for your entertainment.

If you already eat tinned fish regularly, you are ahead of the curve. If you don’t, it’s time to get on board.

Sam Harrington-Lowe

Sam is Silver’s founder and editor-in-chief. She’s largely responsible for organising all the things, but still finds time to do the odd bit of writing. Not enough though. Send help.

The post Why is tinned fish so popular all of a sudden? appeared first on Silver Magazine.

Two experts on how to find and where to buy sustainable fish and seafood, whether eating out or cooking at home. Having a little fishy on a little dishy isn’t necessarily as simple as seeing what’s on offer when the boat comes in.

Knowing how to find and eat sustainable fish isn’t always straightforward. You want to eat fish that isn’t appallingly farmed, or fished to extinction, but maybe you’re not sure how to verify that.

The Marine Stewardship Council (MSC) is an international non-profit organisation supporting sustainable fishing and fish stocks. Seeing an MSC label on your food is a very good place to start.

But the latest MSC consumer insights survey asked 4,000 people about their fish consumption, and found that people over 45 are eating more fish, but that awareness about the organisation’s eco-label is low.

Loren Hiller, commercial manager at the MSC, and specialist chef ‘Tom the Fish’, who has been running The Salutation Inn, a seafood hotel and restaurant in Devon for more than 10 years, have some useful tips for filling your dishy with fishies – with a clean conscience.

Love cooking fishy recipes? Try this zingy shrimp and turmeric soup

What are you putting in your trolley?

“The easiest way for a consumer to be assured that their seafood has been sustainably sourced is to look for the blue MSC eco-label,” says Loren. “This can be found on over 1,500 products across 53 species in UK supermarkets in the frozen and fresh sections. And even on pet food and supplements.

Look for the MSC label on all fishy products

“Essentially, that means you’re buying fish and seafood that has been sustainably sourced from a well-managed fishery. So that’s good for you and the ocean too, because these fisheries make sure the stocks are healthy.”

MSC-certified fisheries have a “minimal impact on the ecosystem and other endangered, threatened and protected species,” says Loren. Chef Tom is also a keen advocate of the MSC eco-label and urges responsibility on the part of supermarkets and shoppers.

“Most fish from supermarkets is farmed and imported. In 2022, the UK exported £1.7bn of fish and imported £3.7bn of fish. And we still import Russian cod to the UK via China, for instance,” he says. “But we live on an island so there’s a responsibility for supermarkets to sell local products. And there’s a responsibility to customers just to look at the labels and ask if it’s wild, how is it caught and where is it caught? Is it local or imported?”

Tom adds that it is important to consider how far a fish has travelled before it ends up in your trolley. “If fish has travelled across the continent, how have they been processed within the factory environment to make it still good to eat?

“There aren’t many fish counters left – Tesco has closed all of their fish counters now, so you can’t ask these questions directly from the fish-mongers – which is unhelpful,” Tom says. “And most people in this busy world don’t read the packaging – fish is convenient to buy in plastic, but, of course, it’s not great for the environment – so there are a lot of questions and choices for consumers to consider how ethical the fish is that they’re purchasing.”

So, which is better? Wild or farmed?

There’s no simple answer to this question, apart from “it depends”. While it’s common to assume that fish caught in the wild are automatically more sustainable than farmed fish, this might not always be the case. If the fish are wild-caught in an area that has been overfished, is unregulated, or uses unsustainable practices, such as drift net fishing, which can scoop up endangered marine life along with the more plentiful species, it won’t be a responsible consumer choice.

While it’s common to assume that fish caught in the wild are automatically more sustainable than farmed fish, this might not always be the case

The US-based National Oceanic and Atmospheric Administration (NOAA) makes it clear that wild and farmed fish can both be part of the solution. NOAA defines sustainable seafood as “wild-caught or farmed seafood that is harvested or produced in ways that protect the long-term health of species populations and ecosystems.”

The UN Food and Agricultural Organization’s guidelines for assessing what they call “marine capture fisheries” include transparency, consultation processes involving all stakeholders, robust objection procedures and standards based on “sustainability of target species, ecosystems and management practices.” MSC adheres to these guidelines when certifying wild fishing operations.

Fishmongers and fish markets

To reassure consumers buying from fishmongers and markets, Loren says to look out for the blue MSC label, which shows they meet chain of custody standards.

Not just for human fishy products either

“Every time you see the blue label, you can be confident that it’s come from a certified fishery [and] been handled by a supply chain where everyone has that chain of custody certification – they have been independently assessed – there’s no mixing of MSC and non-MSC fish.”

“And it’s just great to have that conversation at the fishmonger or fish market,” she continues. “Just find out a bit more because they really like having those conversations as well.”

Tom agrees that asking questions and learning from the expertise of fishmongers is important. He advises asking where the fish is from and how it was caught, as well as asking for cooking tips to “mix up the selection of fish you consume.”

“Waiter! Is this fish sustainable?”

Loren says the MSC eco-label can be found in many restaurants and fish and chip shops across the UK: “We work with a wide variety of food service outlets and it’s still growing.”

Perhaps surprisingly, McDonalds, JD Wetherspoons and Oaxaca are among the companies that work with MSC. So you can have that Filet-O-Fish with confidence. Or you can simply have a conversation with restaurant staff if the provenance of the fish is not made clear on the menu or you can’t see the eco-label anywhere.

Don’t be afraid to ask your server if the fish is MSC approved

“The origin of where the fish comes from should be displayed on the menu and if it isn’t, then just ask your server,” says Tom.

Loren says asking if they know where the fish has been sourced and what type of gear is used by the fisheries can be instructive. Generally, pole-and-line fishing has a lower impact on ecosystems, but if hundreds of boats are using this method, it can make fish stock vulnerable. Big trawlers, such as those used in the North Sea, are sustainable if the fish stock is healthy and plentiful.

Having that conversation in a restaurant may mean the manager gets involved. Or, if you’re eating in a restaurant that’s part of a group or chain, emailing head office to ask about their fish sourcing or checking the website can be useful.

Loren says that starting these important conversations with consumers is “the way to drive improvements [and] create a culture where people think, why wouldn’t you buy sustainable fish”.

Getting certified

MSC is an independent non-profit organisation that sets globally recognised standards for sustainable fishing and seafood traceability, with its certification programme for sustainable fishing practices. To obtain this certification, fisheries are independently assessed based on three main principles. These are the health of the stock, whether there are enough fish for the fishery to operate indefinitely, and the impact on the ecosystem.

“We look at what type of gear they are using. What impact does that gear have on the surrounding ecosystem? How do they interact with endangered, threatened and protected species – these are the ones they’re not directly trying to catch.”

Additionally, fishery management is scrutinised by MSC, such as complying with relevant laws and adapting to new information, according to scientific research. For example, well-managed fisheries will change the gear they use if new information shows that they need to use something better suited to the ecosystem where they operate.

MSC allows all gear types in its programme, apart from explosives.

The certification process can take 12 to 18 months, with certification lasting five years, albeit with regular checks each year.

Local fish for local people

Keeping your fish consumption as local as possible is one of the best ways to be an ethical, sustainable diner or cook.

“I believe that localism is the way forward with fish – it has been spoiled with factory fish farming, which can be far from ethically produced,” says Tom. “We have a fantastic wild bass season at this moment [Summer 2024] – it’s a few quid more, but it’s so worth it. And hasn’t travelled 2,500 miles.”

As a bonus, localism can help the UK’s fishing industry, which has taken a – pardon the pun – battering in recent years, with winners and losers emerging since Brexit.

“The UK has amazingly rich fishing grounds with conservation areas within the waters and I think it’s much better for the environment if we buy locally, buy seasonally, and don’t travel fish around,” Tom concludes. “If we kept the fish we exported and ate them too, it would be such a positive for the fishing industry, I believe.”

Check out the MSC website.

Georgia Lewis

In a career that has spanned Australia, the Middle East and the UK, Georgia has written about all sorts of things, including sex, cars, food, oil and gas, insurance, fashion, travel, workplace safety, health, religious affairs, glass and glazing… When she’s not writing words for fun and profit, she can usually be found with a glass of something French and red in her hand.

The post How to find and where to buy sustainable fish appeared first on Silver Magazine.

Eating more fish and seafood and less red meat is good for you. Not only that, it’s also delicious. But where you get your fruits of the sea from has an impact on our seas and fish stocks.

The best way to be sure your fish is sustainably-caught is to look for the Marine Stewardship Council (MSC) blue tick logo. Sustainable fishing can be determined using the MSC Fisheries Standard regardless of the scale, geography, or fishing method used by a fishery.

When you choose wild-caught certified sustainable seafood with the MSC blue fish tick label, you are helping to end overfishing – each product purchased supports well-managed, sustainable fisheries working hard to protect the marine environment.

To celebrate the launch of the MSC’s World Ocean Day 2024 campaign, Sustainable Fishing Means…, we are bringing you a delicious recipe, exclusively in the UK, created by Canadian chef Charlotte Langley.

Shrimp and Turmeric Soup

Ingredients

340g Frozen MSC blue tick shrimp or prawns
10g Fresh garlic, minced
10g Ground turmeric (alternatively use 2 tbsp turmeric paste)
30g Shallots, minced
10g Fresh ginger, grated
20g Coconut oil
900ml Ramen broth
200g Bok choy, washed, leaves separated
225g Vermicelli noodles
Salt & pepper to taste
1 lime, cut into quarters
Fresh coriander chopped
Chilli oil (optional, to taste)

Chef Top Tip
If you love this dish and want to make it again, you can save time and washing up by making double the paste and freezing half for next time.

SERVES: 4
Prep time: 15 minutes
Cook time: 10 minutes
Ready in: 30 minutes
Difficulty Level: Easy

Love flavour? Five of the best salad dressing recipes ever

METHOD:

Step 1
Thaw the shrimp in the fridge overnight. Drain well, place in a bowl lined with paper towel and keep refrigerated while preparing soup base.

Step 2

In a blender or small food processor, add the garlic, turmeric, shallots, ginger and coconut oil and blitz until it has the consistency of a paste.

Step 3

Preheat a medium to large pot over medium heat. Add the paste and cook, stirring frequently, until fragrant and shallots are translucent but not browned, 2 to 3 minutes. Pour in the broth and bring to a simmer.

Step 4

Meanwhile, cook the vermicelli noodles following the instructions on the package. Drain and rinse thoroughly with cold water. Divide evenly into 4 bowls.

Step 5
To the simmering broth, add the bok choy leaves and shrimp and cook until bok choy is tender and shrimp are warmed through, 2 to 3 minutes. Taste and adjust seasoning with salt and pepper as needed.

Step 6

Ladle soup into bowls over the vermicelli noodles and garnish with a lime wedge, chopped coriander (cilantro) and chili oil, if using.

You can find many more sustainable seafood recipes from the MSC here.

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Have you ever wondered how you can help to save the oceans?

It is easy to feel inadequate and useless next to a problem so large. But this is far from the truth; the ‘average’ person can make a big difference to the environment. And yes, that means you.

The smallest of differences to your lifestyle and daily tasks can make a huge impact on the world we live in. So how can we help save the oceans?

Here are five easy changes you can make:

1. Shopping for sustainable seafood options

Start by making sure the fish you are purchasing has been harvested using safe methods.

Overfishing means that there are not enough of a fish species left to sustain a healthy population, and this can take decades to rectify. In some cases, where a fish species is removed from an environment, the whole ecosystem can collapse.

Buying fish sustainably reduces overfishing, maintains marine biodiversity and often contains more vitamins and minerals, which means it helps us too.

Do these things…

– Check for an MSC (Marine Stewardship Council) label, this blue tick means that the fish is considered to have been fished at a sustainable level.

– Ask your fishmonger – They are required to tell you everything they know about the fish they are selling.

– The Marine Conservation Society uses scientific research to provide consumers with information about marine life. Every year they create a Fish Guide to help you make sustainable choices about your fish.

2. Plastic free alternatives

Single use plastics such as plastic bottles can last up to 500 years in the ocean. These are some easy adjustments you can make to reduce this damage and save marine life…

– Carry a reusable water bottle instead of buying plastic bottles on a day or night out.

– Avoid plastic cutlery and straws, invest in metal straws.

– Take a cloth bag with you when you leave to do your food shop

– It may be a shock to find out that chewing gum actually contains plastic. This means you can recycle it!

3. Making easy and yummy seafood swaps

Through this website you can choose the fish or seafood you’d like to eat, and you will be provided with the best alternatives in terms of taste, sustainability, nutrition and price. Making small changes such as sources and variety of seafood can reduce the over-farming and production of specific species.

Here are some quick examples:

– Buying cod produced in the UK is currently an extremely unsustainable option. So if you do fancy cod for dinner, look for cod that has been caught in the waters surrounding Iceland, as the stocks are still healthy.

– Scallops and mussels farmed in the UK are great because they have a low environmental impact. So are an amazing alternative to prawns imported from other countries.

– Popular fish such as salmon and tuna are often farmed intensively. So go for healthier and eco-friendly options like trout or herring.

4. Protect the beaches

By 2050 there could be more plastic in the sea than fish and leaving waste on the beach means that it’s likely to end up in the ocean and destroy marine life. When you leave the beach after a lovely sunny day, make sure that you’re only leaving your footprints.

By 2050 there could be more plastic in the sea than fish

– Use sea-safe sun-cream! Two of the most frequently used ingredients in sun cream, oxybenzone and octinoxate, are deadly to corals and causes them to bleach, which can be fatal. However, you can use reef-safe sun cream that doesn’t include these ingredients which is especially important in tropical areas.

– There are green alternatives to most products out there – did you know that you can buy eco-friendly surf boards? Even greener picnic blankets and sandals, so watch out for eco-friendly substitutes before heading to the beach this summer.

– Clean up your local beaches, helping to clear small and easily forgotten debris will prevent it from flying into the ocean.

Have an eco-friendly barbecue

5. Conserve water

Conserving water saves energy, which is needed to filter, heat and pump water into homes, so reducing the amount of water you use daily will reduce your carbon footprint. Maintaining water in our ecosystems helps to keep aquatic habitats full of fish species and other animals like otters.

There are lots of ways to easily save little bits of water here and there, it all adds up.

– Turn the tap off while brushing your teeth. A running tap can waste more than six litres of water per minute

– Use a bowl in the sink when washing fruit, vegetables, or dishes. You can then use the waste water to water your plants.

– Check your property regularly for leaks on your internal plumbing.

6. Donate and volunteer

There are hundreds of different charities dedicated to bettering the state of the ocean, who do amazing work but run on funds donated by kind people around the world. It is easier than ever to click a few buttons and donate as little as £1 to ocean conservation. Alternatively, get stuck in and volunteer for beach clean-ups, lectures and campaigns.

Some links you may find useful:

Donate – Coast Magazine has a good roundup of organisations where your money would be most welcome

Volunteering opportunities – check this link on the Marine Conservation Soc site

Volunteering – get involved with beach cleans. Find your nearest clean-up gang on the Beach Cleans site

Fancy diving a bit deeper into longer term plans for the oceans? Read the MCS strategy booklet

7. Educate yourself!

Immerse yourself in media and literature to expand your knowledge of the ocean. The more you know about the sea and how your carbon footprint affects the life inside it, the easier it will be to take small steps towards the rejuvenation of ocean life. Some further reading…

World Ocean Day

WWF (World Wildlife Fund)

GVI

Blue Marine Foundation

Ocean Conservation Trust

Millie Owens

www.titlemedia.co.uk

The post 7 ways you can help to save the oceans appeared first on Silver Magazine.