It's fair to say that, until recently, tinned fish hasn't had a sparkling reputation in the UK, often seen as an unglamorous go-to at the back of the cupboard. Today, things are different – still riding the wave of its surprise revival in 2023, tinned fish is well and truly fashionable. Viral tinned fish date nights and charcuterie boards caught our attention, inspiring a string of cookbooks, restaurants and brands all based around the humble tins. Where we once might have stuck to tuna and sardines, today the shelves of delis and supermarkets are crammed with everything from Galician chipirones to scallops. 

Cheaper than fresh alternatives, ready to eat, as nutritious as fresh seafood and with a considerably longer shelf life, it’s easy to understand their appeal. Of course, as with anything that's had a moment, it’s important to make sure you’re buying quality, sustainable options, but there’s no reason tinned seafood shouldn't become a staple ingredient. Below, we’ve highlighted some recipes that celebrate tinned fish, from the umami bomb of anchovy to the sweetness of plump cockles.

Tinned anchovies are fantastic to have on hand – they add an enormous depth of salty flavour to dishes and bring out the best in other ingredients. Our scialatielli recipe is served with a savoury tomato and anchovy sauce, made with garlic, lemon juice, capers and olive oil. The finished dish is served with a parsley-heavy persillade – simple, zingy and packed with anchovy umami.

A tuna sarnie like you've never had before, here – our twist on a northern Italian dish combines fresh and confit tomatoes with meaty tinned tuna. Track down the best quality fish you can find – it's essential to creating a really luxurious, but still fresh, sandwich.

Another easy lunch or light dinner, these simple sardine rillettes rely on good quality tinned sardines in oil. While we’ve used capers, olives and herbs, the recipe is really versatile – swap in whatever you have left in the fridge. Finely-chopped cornichons would work well instead of the capers, and black olives instead of green, for example.

Our take on the classic Tuscan and Umbrian bread salad uses tinned tuna with seasonal bitter greens, alongside roasted shallots and a seaweed-infused dressing. It’s easy to put together and makes a great, light centrepiece when you need a break from the hearty fare of the colder months.

We’ve used tinned cockles in brine, seasoned with pimentón – hot Spanish paprika – to fill our empanada, which in Galicia are much bigger than the handheld ones that might spring to mind. We've served it with an intensely garlicky allioli – warning: it's incredibly moreish.

Lamb and anchovies are a match made in heaven, and this recipe from Anna Tobias is a great example of why. She gently braises lamb shoulder in white wine, sherry vinegar and anchovies for a savoury and slightly sweet finish. This is a perfect weekend recipe as it takes a few hours for the meat to become tender, so you can sit back and let the magic happen. 

This recipe from Kolamba in Soho uses tinned mackerel in tomato sauce to fill deep-fried and spiced potato balls. The dish is inspired by a popular Sri Lankan snack called cutlets, which traditionally contain either fish or vegetables, and makes a fantastic snack or starter.

Simple and comforting, this spaghetti with butter and anchovy sauce is all about making the most of a handful of excellent ingredients. The starchy pasta water helps to create a fishy sauce that anchovy fans won't be able to get enough of, and the oil from the tinned anchovies is used to crisp up the breadcrumbs.

For more fish and seafood recipes, head this way.