All the Ocean’s

Lightly smoked with a combination of Douglas Fir, Oak, and Beech, these sprats are caught in the North Atlantic.

3.75 oz (106g) tin

Lightly smoked with a combination of Douglas Fir, Oak, and Beech, then packed with black olives, red peppers, and a rich blend of herbs and spices, these sprats are caught in the North Atlantic.

3.75 oz (106g) tin

Smoked for hours over beechwood chips, then packed in oil with flavorings, in this case juniper and coriander, these mackerel fillets make a great snack, added protein in a wrap, or salad topper.

3.88 oz (110g) tin

Smoked for hours over beechwood chips, then packed in oil with flavorings, in this case cracked black pepper, these mackerel fillets make a great snack, added protein in a wrap, or salad topper.

3.88 oz (110g) tin

Who doesn't love some spicy mackerel fillets? People who haven't tried them, yet, that's who.

4.41 oz (125g) tin

Stir into a bowl of hot rice and you've got instant delicious. Also lip-lickingly good on crackers.

4.41 oz (125g) tin

This is fast becoming a modern classic combination, olives and herbs.  Why are more and more producers making products in this style? Because it's delicious.

4.41 oz (125g) tin

Pictured on mixed greens with pickled onions and cucumbers.

Salt and Demerra sugar cured, and then smoked for hours over beechwood chips, these mackerel fillets make a great snack, added protein in a wrap, or salad topper.

3.88 oz (110g) tin

Pictured on rye crackers with cheese spread, pickles, and lemon.

Three tines, fairly lightweight, not what we'd call fancy but a step up from the least expensive, with a shapely handle and a classic design.  Like you'd find in a diner, rather than a cafeteria or restaurant.

Sardine tin for scale.