From humble tuna sandwiches to more elaborate seafood pastas, there are so many ways to enjoy trendy tinned fish.
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These Are the Best Kinds of Tinned Fish to Fill Your Pantry With
Published on May 08, 2025
I grew up eating my fair share of tuna melts, made from the $2 puck-sized cans purchased at the grocery store. Everything else—tinned mackerel, anchovies, sardines, herring—seemed too extra. They felt like something only linen-wearing coastal society would enjoy, served on nautical-inspired trays with glasses of crisp rosé. And, besides, what kid would willingly slurp up silvery-skinned fillets?
Now, though, I can see the attraction to these gourmet offerings in their beautiful packaging. It doesn’t surprise me one bit that tinned fish has been caught in the net of TikTok’s trend cycle. Even calling it “tinned” fish rather than “canned” fish makes it sound like a fancy little treat. And while tinned fish’s aesthetic appeal might make it trendy, it’s the ease and simplicity that will hopefully keep it around—rather than it eventually being deemed a catch and release. Here are our favorite kinds of tinned fish to keep stocked for sandwiches, snack boards, pastas and more.
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Anchovies
Is there anything more refreshing for a summer lunch than a crunchy Caesar salad? While I’m glad I didn’t know there was anchovy paste in the dressing when I was a kid, it definitely doesn’t weird me out now. To ramp up the flavor in a simple Caesar salad (or the wrap version), add anchovies. Flake the small fillets over the romaine and top it with an extra grating of Parmesan for a more protein-dense meal.
For dinner, use up a tin of anchovies in shrimp puttanesca. Taste Recipes senior editor and chef Lindsay Mattison says it’s the way to go if you’re not used to the fish’s bold flavor. Fishwife anchovies are a great product to start with. They’re wild-caught and packed in extra virgin olive oil. Put the olive oil in the tin to good use by tossing it with the pasta.
Cod Liver
If you’re new to tinned fish, cod liver probably doesn’t sound 100% appetizing. But what does sound appetizing is “seacuterie,” the term for a seafood-themed charcuterie board that Lindsay introduced me to. I have a feeling I’m going to be making those all summer, and cod liver paté will definitely be making an appearance.
To make a quick paté, buy a couple tins of cod liver, spoon the fish and the oil into a food processor, then add a squeeze of lemon and any aromatics you like. Chives, garlic, oregano and shallots would all work well. Pulse the ingredients until they have a smooth consistency, then transfer the paté to a serving dish. Place it on a snack board with plenty of crackers, toasts, crudités, pickles and high-quality grainy mustard.
Herring
Avocado toast is now pretty much synonymous with brunch, but let me make a case for smoked herring toast! While a good smoked herring (like Wildfish Cannery’s version) is tasty enough to munch on on its own, it’s even better when blended with cream cheese and smeared over slices of crusty French loaf or Dutch oven bread. Sprinkle capers and chopped red onion over the top for a bold, briny garnish.
Mackerel
Mackerel is similar enough to tuna that you can easily swap the two in a sandwich or salad. Fans of salmon burgers can follow the recipe for salmon patties, substituting mackerel for salmon. Add it to your favorite pastas to make them a bit more upscale. Patagonia Provisions has two fun takes on this basic fish: roasted garlic mackerel and lemon caper mackerel. Either would take Mediterranean shrimp pasta to new heights; fully replace the shrimp with the mackerel, or use a combo of the two.
Mussels
“Whenever I want a more affordable tinned seafood, I go for Trader Joe’s lightly smoked mussels,” says Taste Recipes food writer and culinary expert Val Goodrich. She prepares the mussels by scraping them into a bowl with their juice, squeezing in juice from half a lemon, and adding 1/4 to 1/2 teaspoon of chili crisp. Mix the ingredients together, then dig in with sturdy potato chips.
Tinned mussels also work nicely in seafood mac and cheese. Fold a can or two into the mix when you add the cooked pasta, lobster and shrimp. Of course, the TJ’s mussels are ideal price-wise, but if you’re serving this for a special occasion, Ekone smoked mussels are worth the splurge.
Oysters
Speaking of Ekone, this brand’s smoked oysters are a go-to in Taste Recipes editor Lesley Balla‘s house. She and her husband love adding them to snack boards with other accoutrements like different types of olives, crackers and charcuterie. Because tinned oysters require no shucking, they also make an easy addition to seafood chowder or seafood salads.
Razor Clams
Named for their narrow, razor-like shells, razor clams make a great snack straight out of the tin. Lesley recommends the José Gourmet razor shells in brine if you’re looking for a splurge (the art alone is worth it!). Add salt, coarsely ground black pepper and a squeeze of lemon juice for the simplest snack ever.
Take it a step further and prepare a lemon caper sauce to toss the clams in. Melt a couple tablespoons of butter in a skillet over low heat. Then add minced garlic, a squeeze of lemon and a tablespoon of capers (or less—I always err on the side of more capers because I love their brininess). Finish off the sauce with fresh herbs like dill, chives or parsley. To incorporate tinned razor clams into a whole meal, use them to elevate a hearty cioppino .
If you can’t find razor clams, regular canned clams are cheaper and easier to source at most groceries. Try them in clam fritters or make a clam dip to see if you like them before breaking into more adventurous types of clams.
Salmon
Canned salmon recipes are about as ubiquitous as canned tuna recipes. Cheap canned salmon can be found at most grocery stores—just look for the puck-sized tins of StarKist or Chicken of the Sea. For snack spreads or salmon quiche, opt for adventurous tinned salmon like Wildfish Cannery’s smoked coho in birch syrup or habanero smoked coho. If you like making poke bowls at home, peel back a tin of salmon instead of taking the time to cook fresh salmon—it’ll save you so much time on weeknights.
Sardines
No one likes to be packed in like sardines on public transit, but packed sardines in an artful tin are a different story. When I need a quick lunch, I like to make a lemony pasta with Matiz sardines in olive oil. Matiz is a top pick for Lesley too, but she also recommends Wild Planet’s Wild Pacific Sardines for those who like to stock up at Costco.
Lindsay—who also likes to serve sardines in pasta—keeps things simple with this equation: Fish + oil + lemon zest + garlic + Parmesan. Cook your favorite pasta shape. While the noodles cook, saute minced garlic and lemon zest with the sardines and their oil. Add capers or shallots during this part if you like. Toss the cooked noodles with the fish and oil, then top the dish with a generous grating of fresh Parmesan.
Trout
The smoked rainbow trout from Fishwife was made to be folded into cream cheese for a spread or party dip (one that everyone will want the recipe for). Smoked trout paté will be your best bet for spreading on crostini or other little appetizer toasts. For something more hearty, like what you’d put in the center of a veggie tray, fold the trout into a blend of cream cheese, mayonnaise and sour cream. Add tanginess with lemon juice and horseradish, and sprinkle in herbs or spices to your liking.
Tuna
Last but not least is the ever-classic canned tuna. There’s nothing fancy here; StarKist or Wild Planet are easily sourced at grocery stores. Peel the tab back on the can, flake the fish into cold tuna salad, or serve it warm in a tuna melt. Our melt recipe calls for brioche buns, but my favorite way to eat it is with buttery toasted sourdough bread and a big slice of fresh tomato. For a splurge, try José Gourmet’s tuna fillets in olive oil.
You can also dish up a throwback recipe like tuna noodle casserole. This is a great way to serve the fish if you want the protein but aren’t big on the taste. A pro tip from Lindsay: “When it comes to tuna, oil-packed is more flavorful and water-packed is drier.” Try oil-packed for casseroles and water-packed for salads and melts.
Tinned Fish FAQs
Can you eat tinned fish straight out of the can?
You can absolutely eat tinned fish straight out of the can. The ones that come packed in curries, tomato sauces or lemon juice are particularly delicious as a standalone snack. Sprinkle in coarsely ground black pepper and a bit of salt or a squeeze of lemon if you’re not into the fish completely on its own.
Should you drain canned fish?
This depends on the recipe. For dishes like pasta or salads, it’s perfectly fine (and even recommended!) to toss the noodles or greens with the oil from the tin. It’s full of flavor from the fish, and could even have additional flavors like lemon, chile, smoke, tomato or brine. Certain dips or seafood patties (think salmon or tuna) would probably work better with drained fish.
