Every tinned fish product broken down by tin, with oily and white fish compared and the effect of brine, oil and spring water explained.
Tinned oily fish is one of the more nutritionally useful items in a cupboard, supplying omega-3 fatty acids and, where bones are included, calcium.
Fish in brine carries substantially more salt than the same fish in spring water. Fish in oil carries more calories, though much of the oil is drained away.
Draining is worth doing regardless, and changes the figures meaningfully in every case.
Tinned sardines and salmon with soft edible bones supply a useful amount of calcium, which fresh fillets do not.
NHS guidance recommends a portion of oily fish a week. Tinned counts, which makes it the easiest route to hitting it.
Each product page includes a full nutrition breakdown per serving and per pack, portion size comparisons, age-adjusted NHS daily reference intake calculations for children aged 4 to 17, an interactive calculator for your child's specific age and gender, and a complete ingredient and allergen guide.
