The Tin Papi
What started as a lighthearted nickname on social media quickly turned into something much bigger. After sharing my love for tinned seafood from around the world, people started calling me The Tin Papi. It stuck and became a movement.
At first, I was simply exploring. Tasting the finest conservas Spain had to offer. Discovering beautifully crafted tins across Europe and beyond. It opened a whole new world to me, one built on tradition, quality, and care. But as time went on, I started to imagine what could come next. What if this incredible tradition could be expanded, reinterpreted, and shared with an even wider audience?
So I decided to build something new.
This brand is rooted in two of the great loves of my life: the thrill of travel and the timeless beauty of Spanish conservas. It’s my way of capturing the places I’ve been, their flavors, their stories and their soul. This isn’t just tinned seafood. It’s the next chapter in a long and beautiful story.
These tins are invitations.
To travel. To taste. To rethink everything you thought you knew about canned foods.
Welcome to The Tin Papi. It’s going to be different here.
TIN PAPI SHOP IS COMING SOON!
Why Tin Papi?
Tinned fish has always been more than just pantry food, it’s a tradition, a craft, and in many parts of the world, a delicacy. I started sharing videos about tinned seafood simply because I loved it. The quality, the history, the unexpected luxury packed into each can. What I didn’t expect was how many people would connect with it. Over time, those videos gained millions of views, and the name The Tin Papi just stuck. Today, I continue to explore and celebrate the world of preserved seafood, one tin at a time.
Tin Fish Summer
I spent three months in Spain with nothing but a kitchen, a camera, and a growing obsession with tins. From the coast of Galicia to the tapas bars of Barcelona, I lived what became known as Tin Fish Summer, a season dedicated entirely to cooking with conserva. As the Tin Papi, I leaned into the beauty of simple, preserved ingredients and let them guide every recipe.
Each day brought a new discovery. One tin might turn into a five-minute pasta, another into chilled razor clam toast with citrus and olive oil. I wasn’t just opening cans — I was uncovering stories, flavors, and regional traditions packed inside each one.
It was a summer of slowing down, cooking simply, and reconnecting with the kind of flavor that only time, salt, and heritage can create. Tin Fish Summer wasn’t planned. It just happened. But it became one of the most meaningful seasons of my life.
