Shellfish

A little luxury, ready when you are.

Briny clams, plump mussels, delicate scallops, oysters and shrimp come together in a collection made for curious appetites and generous tables. Selected from European producers, each tin preserves the texture and character of its catch—whether packed simply in brine or finished with escabeche, spice and regional sauces.

Chill a tin for aperitivo, spoon it over toasted bread, or warm it gently and serve with rice or potatoes. These are expressive coastal flavours that turn a few good ingredients into something memorable.
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  • The collection brings together bivalve molluscs such as mussels, clams, cockles, razor clams, scallops and oysters, alongside crustaceans such as shrimp. The exact species and preparation are listed on each product page.
  • Many tins are excellent lightly chilled or at room temperature with bread and lemon. Brine-packed shellfish suits salads and simple tapas, while escabeche and sauce-led recipes can be spooned over rice or potatoes. Warm gently if desired, but avoid vigorous boiling.
  • Brine is clean and saline, keeping the shellfish flavour direct. Escabeche is a seasoned marinade built around vinegar, oil and spices, giving the tin brightness and depth. Choose brine for a simple canvas and escabeche when you want a ready-made sauce.
  • Molluscs and crustaceans are separate regulated allergen groups, and a reaction to one does not automatically describe every other shellfish allergy. Always read the ingredient and allergen information for the individual product and follow your healthcare guidance.
  • Follow the product label. Move leftovers and their liquid to a covered container, refrigerate immediately, and enjoy as soon as possible—generally within two days. Keep unopened tins cool and dry.