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Juicy, tender and low in mercury, this tuna is caught using small nets or pole and line, with only one hook per line. Each fish is then hand-filleted by skilled, local women. Sustainable and delicious? Everyone wins.
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100% pole and line fished Skipjack tuna and salt.
Nitrites, sugar, dolphin and bycatch.
Did you know that most commercial fish are from unnatural farms? In these artificial environments, overcrowding leads to pollution and algae blooms. Such high-density living also means that fish are more likely to develop parasites and become diseased. Not something you want to think about when tucking into your tuna sandwich.
Sustainably caught in the Canary Islands.
Having trouble sleeping? Try this cocktail: 2 tablespoons of apple cider vinegar and 1 tablespoon honey, stirred into 1 cup of hot water. Sip and slumber.
Some might say it’s hard to make canned fish appealing, but Good Fish are here to prove them wrong. Founded in 2003 by Camilla Mahony, Good Fish uses only the world’s finest fish caught by hook and line. They’re changing how we view these humble lunchtime tins! Good Fish believe the fish you eat should not only be good for you, but good for those who bring it to you, and good for the environment, too. The business exclusively supports ethical, sustainable and fair-trade farmers, fishers and processors, with products carefully sourced from its original location. Beyond the fish, its workers are rewarded for their labour, and their work traditions protected at all times.
