Canned, Tinned, and Jarred Fish

Canning, tinning, and jarring fish, which has been in practice for hundreds of years, may have been born from necessity but is now experiencing a renaissance with home cooks and restaurants alike. With sustainability and fair practices in mind, the general consensus is that tinned fish and shellfish are packed with flavor, convenient, budget-friendly, and shelf-stable. They are also endlessly versatile with all different types of seafoods and flavor profiles available—you could make an entire meal out of a pile of toasted crostini and a few varieties of tinned fish.