Tinned fish from the French Basque Country Pirate Cannerie makes tinned fish in Saint-Jean-de-Luz, on the Basque coast of south-west France. They call themselves the new wave of Basque canning: a micro-cannery that works with whole fresh fish and prepares every stage by hand, from the sea to the tin. Their tins hold whole fillets, not spreads, so you can serve them straight from the tin. How it is made Pirate Cannerie says it buys fish only from French and European fisheries, caught in season and within quotas, and uses responsibly farmed French trout. Recipes are contemporary: teriyaki tuna, tuna ganoush, trout with miso and ginger, and braised white tuna in extra virgin olive oil, which won the Épicures d’Or 2025 prize. The tins contain no additives, colourings or preservatives, and the cans are recyclable. How to enjoy it Serve on good bread, flake into a salad, add to a snack board or stir through warm pasta. Once a tin is open, keep the fish in the fridge and eat it within 48 hours. Questions Where is Pirate Cannerie based? In Saint-Jean-de-Luz, in the French Basque Country. They also run a restaurant and shop there. Is the fish ready to eat? Yes. The fillets are already cooked and can be eaten straight from the tin. Does it contain additives? Pirate Cannerie says its tins contain no additives, colourings or preservatives. Check the ingredients on each product page. How should I store it? Keep unopened tins somewhere cool, dry and out of the light. Once opened, keep it chilled and eat it within 48 hours.
