Premium tinned seafood from British waters.

Our canned fish can be used to make some wonderfully quick and simple seafood suppers. Most of our tinned seafood recipes take less than 10 minutes from start to finish and use ingredients that you'll most likely already have in your store-cupboard or fridge.

Lift the lid and you’re opening something far greater than what it seems — a small piece of craftsmanship, a moment of the sea perfectly preserved. At Rockfish, we’ve fallen in love with tinned fish, not as a nostalgic nod to the past, but as a way to capture seafood at its very best and share it with people all year round.

Our fascination began with a question: how could we make the incredible fish from our local waters last beyond the day it’s caught, without losing any of its character? Fresh fish is glorious, but fleeting. Tinning, when done properly, is an art form that locks in flavour, texture and nutrition — a method perfected over generations by artisans along the coasts of Spain and Portugal.

We wanted to do it differently — to take the finest British fish and combine it with that same level of skill and care. That led us to northern Spain, to small, family-run canneries where every stage of the process is done by hand. There’s no conveyor belt, no industrial hum. Just a few skilled people working patiently, cleaning, steaming, trimming and packing each fish with scissors and tweezers. The marinades — olive oil, escabeche, tomato, paprika, wine — are all prepared by hand, too. It’s a rhythm that feels as timeless as the tide.

What makes tinned fish so magical is the way time transforms it. Unlike most food, it doesn’t fade — it deepens. The oils mellow, the flavours marry, and after a few months on the shelf, the fish becomes more luxurious, more complex. A tin of sardines or squid can taste every bit as indulgent as a fine cheese or wine that’s been carefully aged. And yet, it’s wonderfully simple. No cooking, no fuss. Just open, serve, and savour.

There’s also something deeply sustainable about it. Tinned fish reduces waste, celebrates lesser-known species, and ensures nothing is lost from a great catch. It allows us to make the most of the seasons — to preserve the glut of summer sardines or a run of mackerel at their peak, and enjoy them long after the boats have come home. Each tin is a promise that great fish doesn’t need to be fleeting.

But the real joy is how easy and versatile it is. A few tins in the cupboard and you can create a dozen simple, delicious meals — toast topped with sardines and lemon, mussels tossed through pasta, or squid in ink spooned over rice. It’s seafood for everyday life, with the same depth of flavour you’d expect from a restaurant kitchen.

For us, tinned fish is proof that great seafood doesn’t have to be extravagant or exclusive. It’s democratic, timeless and delicious — the sea, sealed at its peak, ready when you are. That’s the true magic of tinned fish. It turns something simple into something special, and it lets the story of the sea continue long after the tide has turned.