Long popular in Europe, anchovies and sardines are becoming more widely used on British restaurant menus and in recipes because of their strong umami flavour, nutritional value and sustainability.

Tinned fish also lasts well, limiting food waste, and can be easily transported.

Jack Clarke, a sustainable seafood advocate at the charity, said: “Tinned fish, if caught or farmed sustainably, can make a great sustainable meal choice. It’s affordable, keeps for a long time and really delivers on flavour.

“Tinned fish is incredibly versatile too, adding depth and umami to countless dishes, making a great store cupboard staple.”

Britain’s historic herring fisheries have suffered in recent years due to overfishing and red tape but plans are now afoot to resurrect the industry in East Anglia, aided by an improved quota allocated in the wake of Brexit.

Charlotte Coombes, Good Fish Guide manager, said: “We would always say check the labels – what species it is, where it was caught or farmed and how – but at the moment, with the cost of living crisis, tinned fish is going to be an achievable option for a lot of people without causing the environmental harm that we are all so worried about.”