Tinned fish, the unlikely new food of love

Forget lobster or oysters, the most romantic seafood now comes straight from a tin. Canned fish has become an unlikely aphrodisiac ingredient on video-sharing platform TikTok, with nearly 23 million views for the hashtag #tinfishdatenight.

Fans, no doubt feeling the pinch of the cost-of-living crisis, film themselves transforming a can of tuna or mackerel into a chic supper à deux. Some opt for elegantly presented charcuterie-style boards, while others whip up more sophisticated fare like seafood linguini.

Even fashion bible Vogue is championing its credentials. The magazine recently devoted an entire article to what it calls ‘the unstoppable tinned fish trend’.

Sales are booming, with a report predicting the global tinned seafood market will grow to £42 billion by 2030.

Patrick Martinez, of specialist retailer The Tinned Fish Market, says business is better than ever. ‘We’ve seen tinned fish rise in popularity every year but in the past few months it’s reaching places it never did before,’ he says.

The shelf life of this larder staple is very long — about five to six years — and even top chefs are now fans.

Seafood whizz Jack Stein, son of Rick Stein, thinks tinned fish is seriously undderrated. ‘It’s delicious and versatile,’ he says. ‘I make a Sicilian tuna pasta dish with tomatoes, tinned tuna, oregano, garlic, chilli and spaghetti once a week at home.’

So which are best to buy, and what should you cook with them? We reel in the winners on taste, and suggest a delicious way to enjoy each one.

MACKEREL STIR FRY

Fillets of Mackerel in Spanish Olive Oil (£2.99 for 110g, souschef.co.uk)

An oily fish full of good fats, mackerel is one of the healthiest tinned options.

These Mediterranean fillets are cleaned and de-boned by hand before being preserved in Spanish olive oil. They provide an inexpensive protein hit.

Recipe: Mackerel and greens stir fry, serves 2

I love mackerel in a stir fry. Cook chopped garlic and ginger in sesame oil in a wok over a medium heat before adding sliced greens or pak choi, flaking in the drained mackerel and adding a splash of soy sauce. Serve it with rice or udon noodles.

TUNA NICOISE

Ortiz Bonito Tuna Fillets in Organic Extra Virgin Olive Oil (£4.50 for 112g, thefishsociety.co.uk)

To my mind, this is the best tuna you can buy in a can and you’ll be able to find it at the supermarket, too. The tender white fillets, with their exquisite taste and texture, will have you abandoning your usual brand in no time.

Recipe: Tuna nicoise salad, serves 4

I let the tuna take centre stage in a classic salad, which you can adapt depending on what you have in the fridge. Assemble chopped lettuce or a bag of leaves, halved boiled baby potatoes, boiled green beans, tomatoes, black olives, quartered boiled eggs (to your liking) and the tuna, and dress the whole thing in a vinaigrette of olive oil, lemon, chopped garlic and Dijon mustard.

FRIED SQUID AND CHIPS

Cantara Portuguese-style Cantara Stuffed Squid (£7.20 for 115g, thetinned fishmarket.com)

Cantara Portuguese-style Cantara Stuffed Squid (£7.20 for 115g, thetinned fishmarket.com)

Admittedly, these stuffed, tinned squid aren’t cheap but they will transport you to the Mediterranean with the merest mouthful.

Stuffed with onion and rice and in a rich and sweet tomato sauce, they’re a tasty Portuguese dish.

The texture of the squid is perfect, and the tomato sauce ideal for mopping up with fresh bread.

Recipe: Fried squid & chips, serves 2

While these little beauties are delicious cold, I gently fry them in some oil so they go crispy and eat them with homemade or shop-bought chips and a punchy rocket and tomato salad dressed with lemon juice and olive oil. A fancy alternative to your Friday chippy!

SARDINE, CHORIZO AND BURRATA

Nuri sardines in olive oil (£4.90 for 125g, the tinnedfishmarket.com)

Nuri sardines in olive oil (£4.90 for 125g, the tinnedfishmarket.com)

There are many sardines on the market but these are among my favourites — hand-picked by Portuguese brand Nuri meaning that only the best ones go in.

Recipe: Sardine, chorizo and burrata, serves 2

Dice an onion, bell pepper and courgette, and roast in the oven. Pan-fry chorizo rounds in a tbsp of oil until they begin to caramelise. Layer them over the vegetables after they too have softened and started to caramelise. Top with slices of burrata cheese, then layer the sardines on top.

SPAGHETTI PUTTANESCA

Ortiz anchovy fillets (£5.50 for 47.5g, ocado.com)

These rich and salty Spanish anchovies are plump and have a melt-in-the-mouth texture. They deliver tons of umami — that distinct savoury flavour — in a small package.

Recipe: Spaghetti puttanesca, serves 4

Sweat a finely chopped onion in olive oil over a medium heat before adding five chopped anchovy fillets, two chopped garlic cloves, and chilli flakes.

Let that cook for three minutes and add a can of chopped tomatoes, capers and pitted black olives. Simmer with the lid on for an hour and serve with 400g of spaghetti.