How Long Does Tinned Fish Really Last?

Tinned fish sales are going absolutely bananas right now. According to data from Circana, a consumer insights company, tinned fish sales soared from $2.3 billion in 2018 to $2.7 billion in 2024. The global canned seafood market is also projected to reach $63.64 billion by 2032. This growth is largely thanks to more people purchasing tinned fish during the pandemic and a massive social media boom in “seacuterie” boards showcasing beautiful displays of the product. Now, specialty stores, such as The Fantastic World of the Portuguese Sardine, are popping up everywhere to sell tinned fish and all the accompaniments to go with it, including crackers, herbs, and spreads. And honestly, we’re here for it. 

“We love that tinned fish have become a harbinger in food culture; the rising tide floats all the boats,” Chris Sherman, the CEO of Island Creek Oysters, shared with Food & Wine.

“Something to keep in mind as you start your tinned fish journey is that not all tins are created equal,” Sherman said. “I think leading with what tastes good to you is all that matters. The best tins are capturing product at its peak freshness and preserving it to be enjoyed any time, anywhere.”

Once you find those perfect tins and flavor profiles, it’s time to start collecting. Here’s everything you need to know about storing tinned fish and just how long it will last in your pantry. 

How long does tinned fish last?

According to the United States Department of Agriculture (USDA), you can store commercially canned fish, which is essentially the same as tinned fish, in your pantry for up to five years. However, it’s important to note that the USDA also states that canned goods may remain safe beyond that five-year marker — with the caveat that, for some fish, the taste, texture, and overall quality can diminish as the years go by. So, make sure to keep your canned items in a cool, dry place. If you use them past the “best by” date on the can, just be aware that they may no longer have that peak fresh taste.

Does shelf life vary by the type of fish?

Generally, any type of canned fish adheres to similar guidelines, including tuna, sardines, mackerel, salmon, and anchovies. However, some varieties may contain extra oils, sauces, or spices that can influence their freshness over time. Here’s a look at the most popular types of fish and their expected expiration dates.

• Tuna: Tuna is one of the most widely consumed tinned fish varieties. As the experts said, it typically remains shelf-stable for up to five years if unopened.
• Sardines: Tinned sardines are a fish you may want to wait to enjoy. That’s because, thanks to their oily composition, they actually improve in flavor as they age in the can — though only up to a point. The typical recommended shelf life is around three years, but like tuna, a tin of sardines can remain safe to consume as long as the can is undamaged.
• Mackerel: Like sardines, mackerel’s natural oils can deepen in complexity over time, reaching its peak flavor profile in a year or two. It, too, can last up to five years, but odds are, you’ll enjoy it before then.
• Salmon: For salmon, the two-to-five-year guideline remains true for an unopened can stored in cool, dry conditions.
• Anchovies: Anchovies are another fish that really maintain their flavor in a can. The salt and fat-packed fish is good for up to five years like others on this list, just waiting for you to add them to your favorite pizza.

What if the can is dented? 

If one of the cans in your pantry is severely dented (especially around the seams) or shows any signs of rusting, leaking, or bulging, it’s best to throw it away and simply buy another. The USDA states that if a can “containing food has a small dent but is otherwise in good shape, the food should be safe to eat,” adding that you should “discard deeply dented cans. A deep dent is one that you can lay your finger into. Deep dents often have sharp points. A sharp dent on either the top or side seam can damage the seam and allow bacteria to enter the can.” 

Are there any other signs that a canned food may be unsafe?

Yes. If the can makes a “hiss” that sounds a little too aggressive, toss it out.

“If a can hisses loudly or the contents spurt forcefully out of the can when opened, it may be an indication that the food is unsafe,” the USDA explained. “Do not taste or use such food. Place the can and its contents in a heavy garbage bag. Close and place the bag in a regular trash container or bury it in a nearby landfill.” 

Both the hiss and the dent are signs that could indicate the canned food was improperly sealed and could now be contaminated with bacteria that can cause a foodborne illness, including botulism, which can be life-threatening. 

What’s the best way to store tinned fish for maximum freshness? 

How you store your cans depends on if they are opened or not. 

Unopened cans: Store unopened cans in a cool, dry cupboard where you can expect relatively stable temperatures, ideally below 85°F, according to the University of Minnesota. Keep your tinned fish away from heat sources, and particularly avoid storing them in damp areas, such as under the sink. 

Opened cans: If you open a can but don’t finish it, that’s perfectly fine. You can preserve the leftovers for a few days. The best approach is to transfer the leftovers to a sealed glass container and place them in the refrigerator. The USDA recommends consuming any leftover fish within three to four days to ensure the best quality and safety. 

What about freezing tinned fish? 

Can you do it? Absolutely. Should you do it? Maybe not. If your cans froze during the winter or were accidentally left in a car, they could still be safe to consume, as long as they haven’t swollen or dented, as mentioned earlier. Provided those seams are still intact, you simply need to let them thaw gradually at room temperature and then open them to enjoy. 

Live by the rule, “when in doubt, throw it out” 

It’s a cliché, but it’s true. If a can has a dent and you’re unsure whether it’s significant enough to be concerning, why take the risk? If the hiss is noticeable but not alarmingly loud, ask yourself if you really want to test your stomach’s limits. 

If a can is past its best-by date, damaged, or has been left in a cold car for too long, it’s probably wise to head to the store and simply purchase a new one. This way, you can avoid a potentially painful trip to the hospital. 

But let’s not end on a sour note. Instead, check out Food & Wine’s guide to serving tinned seafood at your next party so you can — safely — wow the crowd.