The Tinned Fish Market

01/09/2026

FANGST is back
📍Online
📍Old Spitalfields
📍Borough Market

31/08/2026

FLASH LUNCH 🥪 15
Bordier butter sardines with boiled potatoesquiberonnaise

30/08/2026

TRY THIS👈TRY THAT👈

Open throughout the Bank Holiday weekend.

📍Borough Market
📍Old Spitalfields
📍Online

29/08/2026

HOT SARDINES 🫠
New launch. La Quiberonnaise sardines in Bordier butter, in butter with chilli and seaweed twists, peanut oil, sesame oil and more besides.
📍online (today)
📍old spitalfields (today)
📍borough market (next week)

28/08/2026

5 TO TRY
Diplomats Brisling Sardines
Carmelo Sardines in Hot Tomato
Cantara Stuffed Squid
Los Peperetes Ventresca in Butter
Hevva Cornish Sardines
📍Borough Market
📍Old Spitalfields Market
📍Online

26/08/2026

25/08/2026

TINNED MUSSELS PAELLA 🌿
Sauté one diced onion in 2 tbsp of olive oil. When the onion has almost softened down add 2 finely diced or grated peeled tomatoes, 1/2 tsp paprika, 1/2 tsp saffron and 1 1/2 tsp salt. Cook for five minutes and add paella rice before the sauce has reduced right down. Cook for two minutes on a low heat, letting the rice absorb the juices. Add water (3x the amount of rice). Give it one last stir. Then cook on max heat for 5 minutes, then lower the heat and simmer for 25 minutes. Half way through add tinned mussels plus the oil. Keep turning the pan so that the heat gets to all parts of the paella. Every pan and hob is different so feel free to adjust the times. Rest for 10 minutes and serve with a good squeeze of lemon juice.

24/08/2026

FLASH LUNCH 🥪 14
Anchovy brioche with butter and coriander.

23/08/2026

FLASH LUNCH 🥪 13
Quail egg salad with spicy white tuna, cucumber, mayo, yogurt, piquillo pepper and coriander.

22/08/2026

SPICY MUSSELS
Mussels with chilli and garlic from Ramón Peña in Galicia, harvested sustainably in the sealife-rich Galician estuaries. The cannery uses seasonal produce and artisanal methods (forever being tweaked and perfected thanks to an onsite laboratory). These spicy mussels with garlic would be great added to a stir fry, on crackers with cream cheese or good with other shellfish and sardines on a tinned fish board with buttered sourdough.