The guide
The Tinned Fish Guide
Tinned fish has gone from store-cupboard staple to centrepiece. Here is how to serve it well, whether you are building a board, pairing with whisky, or after a fast high-protein lunch.
How to build a seacuterie board
A seacuterie board is a charcuterie board built around premium tinned fish instead of cured meat. Aim for contrast: something smoked, something sharp, something to spread.
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The fish: hot smoked mackerel fillets, straight from the tin.
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The carbs: oatcakes, sourdough, sea-salt crackers.
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The sharp bits: cornichons, capers, pickled onions, lemon.
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The extras: good butter, a hard cheese, a drizzle of chilli oil.
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The drink: a crisp white or a dram of Arran whisky.
Whisky and mackerel: why it works
The smoke in hot smoked mackerel echoes the smoke in a Scotch whisky, while the oily richness of the fish softens the spirit's bite. A lightly peated Arran dram beside a flaked fillet on oatcake is a genuinely Scottish pairing, and the reason our co-branded distillery editions exist.
Is tinned fish actually good for you?
For an oily fish like mackerel, yes. A single tin can deliver around 20g of protein along with omega-3 fatty acids, vitamin B12 and vitamin D, with a shelf life measured in years and no refrigeration needed.
Conservas glossary
Conservas
The Spanish and Portuguese term for high-quality preserved (tinned) seafood.
Hot smoked
Smoked with heat so the fish is cooked and ready to eat, as with our mackerel.
Seacuterie
A grazing board built around tinned fish instead of cured meats.
Souvenir tin
A premium tin designed to be taken home as a gift or memento of a place.