What’s the deal with tinned fish? The rise of a seafood staple.

By Laura Anderson

Tinned fish have had a resurgence in recent years, transforming from a pantry staple (I was a tuna sandwich for lunch kid in elementary school) to a variety of options, often with playful and colorful packaging. While tinned fish have been a common food in many countries, like conservas from the Iberian peninsula, recent marketing efforts and TikTok trends, largely targeting U.S. audiences, have touted them as a convenient delicacy with high nutritional value.

Fish and shellfish can be packed with nutrients like protein, iron, iodine, zinc, vitamin B12, and omega-3 fatty acids. The U.S. Food and Drug Administration and Environmental Protection Agency advise eating two to three servings of fish and shellfish per week, of roughly four ounces per serving. “Fish” are not a monolith though. Beyond its culinary appeal and nutritional value, tinned fish can be a part of the conversation around sustainable seafood, reducing food loss and waste, and supporting responsible fisheries and aquaculture.

A brief history of tinned fish

The history of tinned fish dates back to the early 1800s when French confectioner and inventor Nicolas Appert developed a method for preserving food in sealed glass jars. For his efforts, Appert won an award of 12,000 francs from Napoleon’s government for creating a food preservation method that could sustain French troops. British merchant Peter Durand expanded on this innovation and refined and patented the use of tin cans in 1810. By the mid-1800s, canned fish had become a key part of naval and military rations, offering a long-lasting source of protein for sailors and soldiers.

However, preserving fish was common in many parts of the world long before the invention of canning methods. Drying, fermenting, salting, and pickling were all traditional ways to extend the shelf life of seafood and make it more transportable. When canning technology emerged, it became a tool to complement these traditions. For example, Portugal, Spain, and France were among the countries at the forefront of commercial tinned fish production, particularly for sardines. Canning was soon introduced to the United States with oyster packing operations in New York and Baltimore, Maryland. Over time, advancements in canning technology and global trade solidified tinned fish as a staple in many cultures, from Scandinavian pickled herring to Japanese saba, or canned mackerel. Some of the most famous canneries, the sardine canneries of Cannery Row in Monterey, California, opened in the early 1900s, skyrocketing in production through World Wars I and II before collapsing by midcentury. Today, the tradition of canning continues, with artisanal brands maintaining classic methods of canning fish and using oils and spices to enhance flavor. Canned seafood accounted for about 11% of global fisheries production in 2020.

Tinned fish and sustainability

Image Credit: Laura Anderson

One of the biggest sustainability advantages of canning fish is the ability to reduce seafood waste. Globally, a significant portion of seafood is lost at various stages of the supply chain. This can happen because of spoilage, improper handling, or consumer waste. Canned fish has a long shelf life. This helps prevent food loss at the retail and household level, making it an efficient way to consume seafood without the risk of spoilage. Canning can also make use of parts of the fish that may otherwise go to waste. For instance, whole sardines and anchovies are often preserved in tins, thereby maximizing the use of the catch. Sardines and anchovies, like many of the species commonly found in tins, are lower on the food chain, reproduce quickly, and have relatively low environmental footprints compared to larger predatory fish.

However, not all tinned fish are equally sustainable. Like for the seafood industry as a whole, there are concerns about misleading labeling and sourcing transparency in canned seafood. DNA barcoding is a common method for species identification, but certain parts of the canning process can degrade DNA molecules, making it more challenging to conduct analyses. Some studies suggest that the use of umbrella terms for certain types of fish can also make it difficult to establish full traceability. When considering which brands to choose, it’s important to be aware that labels like "wild-caught" or "natural" do not always guarantee environment sustainable or responsible fishing methods. More research and monitoring are also needed on the concentration of marine biotoxins and microplastics in canned seafood.

While full traceability from catch to plate is challenging, there are ways to consider sustainability when thinking about incorporating tinned fish into your diet. Here are a few considerations:

• Look for small, fast-growing species like sardines, mackerel, and anchovies, which tend to have lower environmental footprints and be more resilient than larger, slower-growing species.

• Support transparent brands that provide information about the origin of their fish, fishing methods, and efforts to support sustainable fisheries. Sustainability certifications, while not perfect, can help consumers select responsibly sourced seafood.

• Reduce food waste by incorporating tinned fish into meal planning to minimize waste.

• Explore traditional and artisanal products from smaller-scale producers.

Laura Anderson is from Washington, D.C. and has a background in ocean science, communication, and policy. She holds a Bachelor of Science in Biology and Master of Arts in Earth Systems from Stanford University.