Tinned Fish: A Brief Overview
What is it?: Tinning fish—a method first developed in 19th-century France to feed Napoleon’s army—is a centuries-old way of preserving seafood at peak freshness. It spread through Portugal and Spain, becoming a staple that has nourished families and supported coastal communities for generations.
Timeless & Shelf-Stable: Tinned seafood stays fresh for years—typically around 3— making it a reliable pantry staple with zero pressure to eat it right away.
Better for the Planet: Increased traceability v. fresh fish Pantry storage reduces energy and food waste Lower carbon footprint in shipping and supply chains Low energy preparation Fully recycleable aluminum packaging
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