Health-giving properties

Health-giving propierties of tinned fish

Our tinned oily fish (sardines, anchovies, mackerel or tuna) have a high Omega-3 content giving the following beneficial effects:

Reduces the risk of cardiovascular illness.

Improves weight control by stimulating insulin resistance.

Improves lung function.

When consumed during pregnancy and breastfeeding, it can prevent the development of allergies in the baby and has a positive effect on mental development.

Recent studies show that regular consumption avoids the accumulation of an amyloid protein in the brain that is connected to Alzheimer.

Our tinned fish aids digestion due to its high phosphorus content. Sardines and anchovies are normally eaten with the bones which are a good source of calcium and vitamin D to aid absorption. They are a good source of calcium for people with osteoporosis or who are lactose intolerant.

The oleic acid in the oils we use has important benefits in preventing cardiovascular illnesses. The opacity of our tins preserves photosensitive nutrients (vitamins A and K, pyridoxine and folic acids) that are so beneficial for the body.

Heating our tins hydrolyses the proteins and starches which aids digestion.


There are only advantages to consuming our tinned fish: Comfort, safety, hygiene, nutrition and flavour.