Canned fish popularity rises due to high nutritional value

Nutritionists are highlighting the significant health benefits of canned fish, noting that items like sardines, salmon, mackerel, anchovies, and herring—often referred to by the acronym ‘SMASH’—are excellent sources of Omega-3 fatty acids, Vitamin B12, Vitamin D, and calcium.

Sardines, in particular, have seen a surge in popularity. Data from MyFitnessPal indicates that in Australia, users recorded eating more than twice the amount of sardines in July compared to the same period last year, while interest in canned tuna and salmon has declined. This trend has led to supply shortages in some supermarkets.

Experts suggest that canned fish is a convenient and affordable way to support cardiovascular and neurological health. Because smaller fish like sardines have shorter growth cycles, they typically contain lower levels of mercury compared to larger fish. To manage the strong flavor, nutritionists recommend pairing canned fish with acidic or bold ingredients such as lemon, chili, tomatoes, garlic, or fresh herbs, or incorporating them into dishes like avocado toast, pasta, or Mediterranean-style salads.