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Luxury Tinned Fish, Held to a Caviar Standard
We started with caviar, and we've always held our seafood to the same standard: respect the fish, the people who handle it, and the tradition behind it.
Tinned fish, done right, deserves exactly that. So we went looking for artisanal producers who treat it as a craft, not a commodity.
We started with José Gourmet, one of Portugal's most celebrated names in conservas, whose canneries pack wild-caught sardines, mackerel and tuna at their peak by hand, in superior extra virgin olive oil and a short list of premium ingredients. No compromises on the fish, no cheap fillers to stretch the tin.
What won us over was the care at every step, right down to the packaging. Each tin is wrapped in original artwork, so it's as much a pleasure to give or display as it is to open.
To us, this is gourmet seafood in its most honest form: a small luxury you can keep in the pantry, share at the table, or give to someone who appreciates good food.
Types of Premium Tinned Fish & Canned Seafood in Canada
From classic sardines to smoked trout and tender octopus, every tin in our collection is chosen for the quality of its fish and the care that goes into it. Here's a quick guide to the range, so you can find your new favourites.
Tinned Sardines
Sardines are the backbone of European conservas, and the best place to start. Our canned Portuguese sardines are wild-caught and come in extra virgin olive oil, with a bright touch of lemon, in rich Azores butter, or in a spicy Brava sauce. Tender, full of flavour and naturally rich in omega-3s, they’re as good on buttered toast as they are tossed through pasta.Tinned Mackerel
Canned mackerel is meatier than sardines, with a bolder taste of the sea. Try the fillets in extra virgin olive oil for a pure, classic tin, or in a warming curry sauce for something different. For more heat, the horse mackerel in Brava sauce is a favourite with spice lovers.Canned Salmon & Trout
Cold-smoked salmon and trout bring a gentle smokiness to the pantry, preserved in extra virgin olive oil so the fillets stay silky. Choose classic smoked trout or salmon, or trout with dill and fennel for a fresh, herby twist. Perfect for brunch, bagels and canapés, with no refrigeration needed until opened.Tuna, Cod, Octopus & Calamari
Beyond the classics, our range goes further: premium tuna in extra virgin olive oil, delicate codfish with garlic, tender octopus in olive oil and garlic, and calamari slow-cooked in a spiced ragout. Each one is ready to eat, made for tapas spreads, salads and quick weeknight pasta.
What Makes the Best Canned Sardines & Tinned Fish
Not all tins are created equal. The gap between a supermarket can and premium tinned fish is bigger than you think, and it comes down to a few things you can read right on the label.
The fish. Look for wild-caught fish and a named species. Our Portuguese sardines are Sardina pilchardus, the classic Atlantic sardine, chosen at their peak and packed by hand.
The oil. The best sardines and tuna are packed in extra virgin olive oil, not water, low grade olive oil or generic vegetable oil. Good oil keeps the fish tender and moist, adds incredible flavour, and it’s worth saving for dipping bread or dressing a salad.
The ingredients. High-quality canned fish needs very little: fish, extra virgin olive oil, salt, and perhaps a touch of lemon, garlic or herbs. A short list is a good sign.
The craft. Portugal has been perfecting canned fish for generations, which is why Portuguese sardines in olive oil are prized by tinned fish lovers around the world.
That’s the standard behind our collection, from our sardines and mackerel to premium tuna fillets in extra virgin olive oil.
How to Choose Your First Tin
New to tinned fish? Start mild. Sardines in Azores butter are rich, silky and gentle, and tuna or codfish in extra virgin olive oil have a clean, familiar flavour that wins over almost anyone. Smoked trout is another easy entry point, especially if you already love smoked salmon.
Sardines or mackerel? Sardines are smaller and more delicate, while mackerel is meatier with a bolder taste of the sea. Both are oily fish, so they're naturally rich in omega-3s.
Oil, butter or sauce? Olive oil lets the fish shine, butter adds richness, and sauces like Brava or curry bring heat and spice.
Ready to go further? Try octopus or calamari for a tapas night, or build a small tasting of three tins and compare.
Tinned Fish Gifts & Gift Boxes in Canada
Few gifts look this good and taste even better. With original artwork on every tin, tinned fish makes a thoughtful present on its own, or the start of a collection worth displaying.
Give a single tin to the foodie in your life, or put together a tinned fish gift box with a few favourites: a classic sardine, a smoky trout and something bold, like mackerel in curry. Add crusty bread, good butter and a bottle of wine, and you have a tinned fish board ready to share.
Buy Premium Tinned Fish Online, Delivered Across Canada
Tinned fish travels beautifully. Because it's shelf-stable, every order arrives ready for the pantry, wherever you are in Canada, from Montreal and Toronto to Calgary, Edmonton, Vancouver, and everywhere in between.
Stock up on your favourites, mix and match a few new tins, or add one to your next caviar order. Enjoy free shipping on qualifying orders, and keep your tins in the pantry until you're ready to open one.
Tinned Fish FAQ
Yes. Tinned fish is a convenient source of protein, and oily fish like sardines, mackerel, salmon and trout are naturally rich in omega-3s. Check each product page for its nutrition details.
Small fish like sardines and mackerel are generally among the lower-mercury choices, and our tuna is skipjack, a smaller tuna species. For specific guidance, Health Canada publishes advice on fish consumption.
Yes. The canning process softens the small bones until they're tender enough to eat, and they're a natural source of calcium.
No. Tinned fish is fully cooked and ready to eat straight from the tin. You can also warm it gently in a pan or toss it through hot pasta.
Sealed tins keep for a long time in a cool, dry place. The best-before date is printed on each tin. Once opened, refrigerate and consume within 2 days.
Don't throw it out. The oil carries the flavour of the fish, so use it to dress salads, dip bread, or sauté vegetables.
Start mild: sardines in butter, tuna or codfish in olive oil, or smoked trout. See our guide above for more.
