Tinned fish is trendy again — and here’s why chefs love it

Once seen as cheap pantry food, canned fish — like sardines, tuna and mackerel — is now enjoying a gourmet renaissance. Food influencers, dietitians and even upscale restaurants are embracing it.

According to recent reports, sales of artisanal and high-quality canned fish are surging across Europe and the US. Tinned fish is now part of curated charcuterie boards and chic appetizer menus.

Rich in omega-3 and protein, these affordable, shelf-stable foods can become elegant meals in minutes: layered on toast, mixed with warm grains, or plated with eggs and pickles.

🥫 What to choose and how to serve it

📉 Myth vs truth

• Myth: Tinned fish is poor man’s food.
  Truth: It’s now considered a high-quality, trendy product.
• Myth: Canned fish is bad for your heart.
  Truth: It’s actually a great source of heart-healthy omega-3s.

❓ Frequently Asked Questions

• Is it okay to eat tinned fish daily?
  Yes — just rotate types and choose low-sodium options.
• Which has the best flavor?
  Smoked or oil-packed varieties usually stand out.
• How to make it gourmet?
  Plate it like a tapas: toast, olives, soft-boiled egg and herbs.

In fact, several tapas bars in Madrid and Paris now serve only premium canned seafood — and they’re fully booked. Sometimes the trendiest meals come from the shelf.