Spanish Tinned Fish (Conservas): The Buyer's Guide

Why Spanish conservas are nothing like supermarket tuna, which tins to try first, the best to buy in the UK and how to serve them.

Heads up: this guide contains affiliate links. If you buy through them we may earn a small commission, at no extra cost to you. We don't accept free products or paid placements.

In Spain, a tin of fish can be the best thing on the table. Bars serve them open, with bread, chips and a vermouth; shops sell them like fine wine. This page is the short version of the series.

What conservas are

Seafood caught in season, cooked and packed by hand, often in olive oil — mostly in Galicia and along the Cantabrian coast. → What Spanish conservas are

Know the tins

Bonito del Norte, ventresca, sardines, mussels in escabeche, cockles, Cantabrian anchovies. → Types of Spanish tinned fish

What to buy

Our top picks

  • Best first tin

    Bonito del Norte (albacore)

    Ortiz Bonito del Norte white tuna in olive oil (5 × 112 g)

    Salads, toast, first premium tin

    Check price on Amazon

  • Best treat

    Ventresca (belly)

    Ortiz yellowfin tuna belly (ventresca) in olive oil (110 g)

    A treat, tapas

    Check price on Amazon

  • Easiest start

    Sardines

    Ortiz Sardinas a la Antigua in olive oil (8 × 140 g)

    Toast, snacking

    Check price on Amazon

→ The best Spanish tinned fish to buy in the UK

Serve it like a Spanish bar

Open the tin, don’t drain it, add bread and a cold drink. → How to serve conservas

Is it worth paying more for a tin?

Yes — and here’s why. → Is premium tinned fish worth it?

Every guide in this series