All the Angelo Parodi

These are true sardines (Sardinus pilchardus) caught off the coast of Portugal.

120g tin

These are true sardines (Sardinus pilchardus) caught off the coast of Portugal, with the addition of a spicy red pepper.

120g tin

Pictured pan fried and topped with herb pesto.

Meaty and delicious and sustainable, Americans are just coming around to tinned mackerel. The Italians and Spanish and Portuguese got there long before us. Delicious straight from the can, or dressed up in all the ways you might treat tuna and all the ways you might treat sardines. It's the fish that bridges both worlds.

125g tin (4.4 oz)

Pictured on wheat toast with herb pesto and greens.

If you like your tinned fish spicy, the addition of ginger to the red pepper makes this one a unique treat. We love the combination along with a little dab of mayonnaise on a cracker. It would also make a wicked mackerel melt.

Watch Two Fish Holes taste the dish!

125g tin (4.4 oz)

Boneless & Skinless sardine fillets aren't just for people who are squeamish about skin and bones. It makes for a distinctly different chew if you remove the skin and bones, and we find that difference can often be a feature not a flaw, depending on what you're doing with the fish. Fish with skin and bones can make an aesthetically less visually pleasing sardine salad (along the lines of tuna salad), for example. There are also myriad small bite canapés that benefit from the look and texture of the Boneless & Skinless fillets. We enjoy whole fish and boneless & skinless fillets in equal measure.

105g (3.7 oz) tin

We love salmon here, in all its forms, and we love this one because you don't always want something smoked, and you don't always want something packed in oil, sometimes you just want something light and delicious no muss no fuss. We love to top salads of mixed baby greens with these filettos.

Watch Two Fish Holes taste the dish!

120g tin

Ventresca is the word for belly in Italian. Tuna belly is where the fat is. And fat is flavor. There's also not very much of it on each tuna, which is a contributing factor to the higher price. One very common way to serve ventresca is with slices of fresh tomato, the acid from a good slicing tomato blends with the fatty of the ventresca to make a luscious treat.

115g tin

Yellowfin has more color and more texture than albacore. We find comparing flavors to be challenging, and resist all attempts to describe one as better than the other. They are distinct, and different. We find many people only like one of the four kinds of tuna (skipjack, yellowfin, albacore, bluefin), many people only dislike one of the four kinds. But when packed in oil and produced by any of the world's great conserveries, we find most people develop an appreciation for the unique characteristics of each.

150g tin

Never used can lids, showing their age, but still cool as cool gets. These are likely from the 1940s, and would be great coasters, or oil-catching tin serving trays. Dozens of uses!

Including showing your friends that tinned fish has been around longer than TikTok.

Does not come with the can of Nuri, that's just to show the size of these...they're big!