The Tinned Fish Market

The Tinned Fish Market Home of the finest tinned fish. Find us online and in London's Borough Market.

10/06/2026

IF YOU LIKE the sound of melted anchovies and mozzarella as a pizza topping, make this.

09/06/2026

CANTABRIAN ANCHOVIES

The Cantabrian Sea’s turbulent waters also mean that the anchovies have to be strong swimmers. This, together with the coldness of the water, helps firm their flesh sufficiently to stand up to the salt-curing.

They are fished between early March and late June when the anchovy’s fatty reserves are at their peak, ready for summer when they spawn. This high fat content also assists with the long curing and development of flavour.

07/06/2026

COD CHEEKS AL PIL PIL
With garlic, chili, olive oil, PAPA ANZOIS cod cheeks and chili flakes

DUNKin the leftover olive oil
06/06/2026

DUNK
in the leftover olive oil

05/06/2026

Cornish monkfish with Aleppo chilli

Small batch British tinned fish from Cornish cannery, Hevva!

Cornish monkfish, pan-fried in a garam masala crust and preserved in a lime and coconut oil, with a touch of Aleppo chilli.

The monkfish is sourced from the fishing town of Newlyn, in Cornwall at the early morning fish auctions by the Hevva! team. It is filleted and cooked fresh at the 350-acre farm on the Cornish coast where the cannery is located.

The team coat the monkfish in a garam masala crust and then pan-fry the fillets, releasing the flavours of the spices and caramelising the monkfish. The coconut oil adds a subtle hit of sweetness, the Aleppo chilli a mildly spicy kick, and the lime a touch of acidity.

Hevva! - Cornish for “Here they are!” - was the cry raised by huers, the fishermen stationed at hillside lookouts above the Cornish coast, when a shoal of pilchards swam into view. It was the signal for the townsfolk to down tools and head to sea.

Like us, Hevva uses the Marine Conservation Society’s Good Fish Guide to decide which fish to work with. The cannery only cans fish with a good sustainability rating: between one and four.

04/06/2026

ZALLO

Zallo tuna is line caught in the Cantabrian Sea at its leanest and best and packed in olive oil, paprika-red escabeche or with spicy Espelette pepper.

02/06/2026

Mejillones
Mussels round up

SUMMER INVENTIONS. Anchovy, artichoke and tomato salad -> sea bass and asparagus with salsa verde -> sea urchin tortilla...
01/06/2026

SUMMER INVENTIONS. Anchovy, artichoke and tomato salad -> sea bass and asparagus with salsa verde -> sea urchin tortilla.

STAY WILDWild bluefin, caught sustainably using ancient artisanal techniques, hand-prepared by
31/05/2026

STAY WILD
Wild bluefin, caught sustainably using ancient artisanal techniques, hand-prepared by

30/05/2026

Bluefin tarantelo with piquillo peppers
🌶️🌶️🌶️🌶️🌶️🌶️🌶️🌶️🌶️🌶️🌶️🌶️🌶️

Address

Stoney Street, Borough Market
London
SE19AA

Opening Hours

Tuesday 10am - 5pm
Wednesday 10am - 5pm
Thursday 10am - 5pm
Friday 10am - 5pm
Saturday 9am - 5pm
Sunday 10am - 5pm

Telephone

+442084693727

Website

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