Products - Fish4Ever

The Azores: The Best Tuna Fishery in the World

In the Azores, we work closely with our Island cannery, the tuna is caught near the various islands of this magic archipelago in late spring/summer and in the height of the fishing season, noats land the fish directly outside the cannery.

The Azores only fish 100% pole & line. It’s an incredibly sustainable, socially positive small fishery and the benefit is not just to the
environnement but in the incredible quality of the tuna in each and every tin. We know that caring about sourcing also means caring about excellence in taste. Enjoy!

The Azores is a beautiful pristine ecological environment, teaming with sea life and a sanctuary for many species of passing dolphins
and whales. None of which are harmed by our one-by-one fishing. This is in huge contrast to most of the tuna fishing.

In the Azores we work with POPA, the science and observation program, the Ministry of Fisheries, Apasa, the tuna boat organisation, local NGO’s and our brilliant cannery partner on the island of São Jorge directly opposite the impressive volcanic peak of Pico. They work, with skill and care, by hand, from whole tuna, often landed right outside the factory door. In 2002, Greenpeace called Fish4Ever, “the best tuna in the world for sustainable and equitable sourcing”. In 2012 the MD of the International Pole & Line Federation called the Azores the “best tuna in the world.” Since then, we’ve got even better. Our Azores tuna is the only tuna in the world certified Naturland, a high-level guarantee for socially and ecologically good fishing. We also sponsored a plastic positive project with the IPNLF and local organisations. This means we are the only tinned tuna around that is scientifically assessed as plastic positive, i.e. we lose much less that has been collected! This project was turned into a great little documentary that has done a round of ecological film festivals and has even won an award.

Sardines & Sprats: Conservas Culture

In the last three years, The Spanish and Portuguese culture of fish preserves has been celebrated worldwide.We’ve been working with Spanish and Portuguese canneries for several decades. We’ve been to the auctionhouses on the quays where officials count in and tag the catch, we’ve met local fishers, seen locals knee deepin sand when the tide goes out to pick clams and shells, visited the mussel platforms in the various rias of Galicia, North of Vigo, been invited to tiny seafood shacks where only locals eat and done the forensic checkson our cannery partners.

We’ve even been known to call a local Cofradias or science official out of the blue and boarded boats in the harbour to make sure we know our fishers. Every Fish4Ever fish is carefully selected. It is hand prepared, withtailor made recipes using only organic land ingredients for quality and purity. We have a unique “whole fish”policy: it means the fish is processed whole, butchered and then canned in one processing movement. We have a strict local boat only policy and work with canneries that have been packing their local catch for years.

Sardines have been moving around lately. We fish from a selection of hundreds of very small rowing size boatsin the Ria estuary outside the factory; it’s like a fair-trading system where we offer a base price which makes itworth the fisherman’s time to go fish. Our sardines in water are caught on the coast of Cornwall, traditional Cornish pilchards basically and the sprats are mostly fished in Scotland. More recently due to stock changes and the migration of the species further North, we are seeing the supply change sporadically to the Baltic. It can varyfrom batch to batch. They are always processed and packed in Scotland.

FE015 Sardines in olive oil and lemon PNG

Mackerel: Only Scottish Boats!

We source our mackerel from the North-East Atlantic FAO Area 27, specifically UK waters and exclusively from Scottish owned and managed boats.

This is important because mackerel stocks are currently overfished and coastal states are not making the right decisions. Scottish boats are working hard to push for a solution, catch less and make a deal, and we have been working with our trusted Scottish partners for more than 20 years.

Fish4Ever is part of NAPA, a coalition of the willing trying to stop overfishing.

Mackerel is a British seafood classic. Ours is caught at the optimum time when the Omega 3 is at its best.

Every Fish4Ever fish is carefully selected. It is hand-prepared, with tailor made recipes using only Organic land ingredients for quality and purity. We have a unique “whole fish” policy: it means the fish is processed whole, butchered and then canned in one processing movement.

Highest Quality Cantabrian Anchovies

You can either find Cantabrian anchovies fished in the Bay of Biscay or cheap anchovies, sometimes alsopackaged in Spain, from Peru or Argentina, or even Morocco (where we suspect major stock problems).

Anchovies from Cantabria are of superior quality.

Our anchovies are fished in the warm waters of the Southern Mediterranean south of Sicily and Calabria by localboats. They are matured in barrels in salt for at least 6 months.

Once they have reached the desired level of ripeness,all that remains is to prepare the fillets by hand, one by one, and can them in organic extra virgin olive oil.

Salmon: Wild, Natural and Sustainable

Wild, not farmed, from the sustainably managed stock of salmon in Alaska where sustainable management of the salmon stock is literally written into the Constitution.

A variety of different boats and methods are usedby this well policed fishery, fishing during the salmon’s return runs to its home rivers in places like Bristol Bay,the Yukon and Kuskowim.

Wild salmon has 4 times less saturated fat than farmed salmon, avoids all the knownproblems with salmon aquaculture and has a life that is so extremely different in terms of food foraged,exertion and vigour that it is simply a different product entirely.We are proud to be collaborating with the Alaska Seafood marketing people to tell the story of this fabulous origin.