Kingfisher Foods FAQs
We are one of the UK’s leading, award winning, independently owned importers and distributors of high-quality ambient products. We’re known for our own premium Kingfisher brand as well supplying retail own-label ambient ranges.
Our core strengths are aligned to our four main principles.
Scale & Experience
Kingfisher Foods has half a century of expertise in ambient foods with current product ranges including various tinned seafood options as well as a variety of oriental ingredients. Across 2024 – 2025, we supplied the UK grocery retail and foodservice market a combined total of more than 100+ million cans.
Operational Excellence
Our in-house operations department works with a network of 39 carefully selected suppliers that operate across 16 countries. Our strategically located warehouse is BRCGS AA Storage & Distribution certified and can also accommodate more than 16,000 pallets with current stock value exceeding £30m.
Sustainability & Ethics
Our commitment to environmental sustainability and responsible sourcing is spearheaded by our corporate social responsibility team. We’re proud to carry various sustainability memberships, operate robust responsible sourcing initiatives and contribute to a number of fishery improvement projects.
Technical Precision
Our AA+ BRCGS Agents & Brokers certification highlights the dedication and expertise of our technical team. Our dedicated quality assurance team work closely alongside our technical team, conducting frequent quality checks and product testing, ensuring the highest quality and safety standards are upheld, with strict adherence to legislative, customer and certification requirements.
Our Kingfisher branded ranges of tinned seafood, oriental vegetables and coconut milks are found across a vast number of major supermarket chains and other retailers, both online and in store.
We’re proud to carry two BRCGS certifications:
BRCGS Storage & Distribution
The BRCGS Standard for Storage and Distribution certificate ensures best practice in the handling, storage and distribution of our products.
The certification is specifically designed for logistics operations dealing with food, packaging, and consumer products. It also ensures the quality and safety of products during their storage and distribution throughout the supply chain. Our warehouse’s AA level certification demonstrates our commitment to excellence across our supply chain.
BRCGS Agents & Brokers
Our AA+ BRCGS Agents & Brokers certification highlights the incredibly high level of dedication and expertise of our technical department.
We were the first UK company to achieve an AA+ certification from BRCGS under the Agents & Brokers category and are still only one of a handful of such companies. This certification was awarded after a 2-day unannounced audit, assessing more than ninety requirements.
We are also certified to the MSC Chain of Custody Certification Requirements.
So far in 2025, we have been recognised as:
- Winners for the category of ‘Own Label Supplier of the Year’ at the 2025 ‘The Grocer Gold Awards’.
- Finalists for the ‘Sustainable Supplier Award’ at the 2025 ‘Footprint Awards’.
In addition, we also previously been recognised with following award successes:
- 2022 MSC UK Awards: Winner – MSC UK Retail Supplier of the Year.
- 2021 Tesco: Winner – Sustainability Champions for 2021.
- Waitrose: Winner – Award for collaborative working.
- Quality Food Awards: Highly Commended – Kingfisher Coconut Milk 200ml.
- 2016 The Grocer Food & Drink Awards: Finalist – Food & Drink Own Label Award.
- 2016 The Grocer Gold Awards: Winner – Own Label Ambient Supplier of the Year.
- 2013 The Grocer Gold Awards: Winner – Own Label Ambient Supplier of the Year.
We work with a network of 39 carefully selected suppliers that operate across 16 countries. We also work continuously to establish potential additional suppliers. This is essential for safeguarding against any potential supply issues, ensuring our sourcing processes are aligned to our robust sustainability goals and of course to ensure we source the highest quality products possible.
We provide clear examples of the key steps we have taken in sustainable and ethical sourcing.
Our Modern Slavery Act Statement is underpinned by six vital policies:
- Kingfisher Foods Ethical Trade Code of Conduct.
- Kingfisher Foods Ethical Trade Policy.
- Fishing & Supply Vessel Code of Conduct.
- Tuna Sourcing Policy.
- Supply Chain Equal Opportunity & Inclusion Policy.
- Modern Slavery Whistleblowing Policy.
We’re also proud to be members of a number of sustainable organisations including:
- Sustainable Seafood Coalition (SSC).
- Global Tuna Alliance (GTA).
- International Seafood Sustainability Foundation (ISSF).
- Seafood Ethics Action Alliance (SEAA).
- Supplier Ethical Data Exchange (Sedex).
- Amfori Business Social Compliance Initiative.
Each membership provides a distinct and valuable area of sustainable expertise relating to our sourcing and and supply chain processes.
Our responsible sourcing initiatives are now supported by five core policies:
- Modern Slavery Act Statement.
- Fishing Vessel Social & Labour Policy.
- Sustainability Policy.
- ISSF Tuna Sourcing Statement.
- Monkey-Free Coconut Harvest Statement.
Fishery Improvement Projects (FIPs) are multi-stakeholder initiatives that are focused on improving fishing sustainability. Kingfisher Foods have been involved in a number of such projects including a ‘FIP’ in Morocco, which led to improvements in transparency, data collection, and management strategy, and an additional FIP in Peru, formed to eliminate the demand for illegally caught fish.
Our in-house corporate social responsibility (CSR) team oversees all aspects of our supply chain. This applies to all of our product ranges, from seafood to fruits and oriental vegetables. The detailed sustainability framework established by our CSR team has recently led us Kingfisher Foods being announced as shortlisted at the 2025 Footprint Awards.
For information on our sustainability work visit kingfisherfoods.co.uk/sustainability.
Kingfisher Foods Ltd,
London Court,
39 London Road,
Reigate,
Surrey,
RH2 9AQ.
We also have full time staff working at our UK-based warehouse facility. This facility is situated just 9 miles from Liverpool port.
We also have quality control staff based in Seattle in the United States and a network of suppliers that operate across 16 countries internationally.
We have access to the most detailed and accurate market analysis data. We carefully select which data partners we work with, helping us to build a comprehensive understanding of the canned fish and ambient product markets across the UK grocery retail industry. Our emphasis on data and trend analysis is further supported by our in-house data analysts. This enables us to process large volumes of data with ease to unveil a clear picture of the grocery retail industry.
Our access to detailed EPOS and market insight data enables us to present retail initiatives designed to enhance profitability and enhance overall sales across all ambient food categories in which we operate. This is an approach that requires continual re-assessment as we make sure we identify all emerging trends that present commercial potential for our customers.
We pride ourselves on being highly proactive in bringing product recommendations to our customers. Through developing such a detailed understanding of how our products perform in the grocery retail space, we’re able to present bold, innovative and in-depth suggestions to our customers. We explore all possible areas of improvement with suggestions ranging from product development initiatives through to precise stock management enhancements.
Seafood FAQs
No, tinned fish does not need to be heated before eating — it’s fully cooked and ready to eat straight from the can.
Why You Don’t Need to Heat It:
During the canning process, fish is cooked and sterilized at high temperatures or cured in salt (e.g. anchovies) to make it shelf-stable and safe to eat.
When You Might Want to Heat It:
For flavor or texture: Warming sardines, tuna, or salmon can enhance their taste in dishes.
In recipes: Tinned fish is often heated when added to: pasta sauces, casseroles, stir-fries, toast or melts.
Serving Without Heating:
Great in cold dishes like: Salads (e.g. Niçoise with tuna), sandwiches and wraps, crackers or crostini.
In the UK, the most popular type of tinned fish is tuna — particularly tinned light tuna in brine, spring water, or sunflower oil.
Top Tinned Fish Types in the UK (by popularity):
Tuna
Most widely consumed and stocked.
Versatile: used in sandwiches, salads, pasta bakes, and jacket potatoes.
Typically comes as chunks or steaks.
Most commonly in spring water, brine or oil. Flavoured tuna is also widely available, providing a flavourful topper for salads & sandwiches.
Sardines
Commonly sold in oil, tomato sauce, or water.
Popular on toast or in Mediterranean dishes.
Mackerel
Typically come in oil, water or a wide array of sauces such as tomato, curry, & hot sauce.
Loved for its rich flavor and high omega-3 content.
Salmon
Mostly pink or red salmon from the Pacific.
Popular in fishcakes, sandwiches, or mixed with mayo.
Anchovies
Enjoyed for its salty flavour in pizzas and dressings.
Please refer to the on-pack storage, shelf-life and Best Before End date.
Please refer to the on-pack storage instructions and consume by the time-frame given.
Tinned seafood cans are generally easily recyclable after use—but there are a few important things to keep in mind.
As with all food packaging recycling, oil residue and other remaining food items can easily contaminate recycling processes.
As such, tins need to be rinsed out after use to ensure they are suitably clean for recycling purposes.
Please follow any other on-pack recycling instructions as required.
If any doubt remains, please be sure to check the local recycling guidelines in your area in line with household recycling waste collection and/or local recycling bin deposit areas.
This will vary as per on pack instructions.
Unless marked as ‘pre-drained’, the majority of tinned seafood should have the liquid drained before use.
This is indicated on packaging via the differentiated ‘net weight’ and ‘drained weight’ figures.
Please note that liquid draining is recommended purely as a culinary preference and there is nothing harmful in any of the liquids used in our seafood ranges.
This is the case for all water, brine, oil-based and sauce options.
The only seafood products in our ranges that do not recommended for draining, and therefore no not indicate any drained weight, are those canned with sauces. An examples would be ‘Sardines in tomato sauce’, as the sauce is intended to be fully consumed with the fish in this case.
Tinned fish is well know for many incredibly popular and easy to prepare recipes including ranging from light salads through to sandwiches and warming pasta dishes
However, alongside these every-day dishes are an array of increasingly popular recipes that use tinned fish to create authentic dishes from around the world.
Our online recipe library (available at kingfisherfoods.co.uk/recipe-library) features just a few of our favourite recipes picks from around the web to inspire your culinary creativity.
This information will be specified on the product label.
Although extra care has been taken to remove all shell, some may remain.
The difference between red and pink salmon mainly comes down to the species of fish, which affects their colour, taste, texture, and price.
Red Salmon
Species: Oncorhynchus nerka (Sockeye salmon)
Colour: Red ‘Light coral to red flesh’
Texture: Firmer and meatier
Flavor: Richer, fuller, and more intense
Price: More expensive (considered premium)
Commonly labeled as: “Red salmon” or “Sockeye salmon”
Pink Salmon
Species: Oncorhynchus gorbuscha (Pink salmon)
Colour: Pale pink flesh
Texture: Softer and more delicate
Flavor: Mild and light
Price: More affordable
Commonly labeled as: “Pink salmon” or simply “salmon”
We indicate all allergen information is in bold lettering on the printed ingredients on our seafood cans.
Oriental Range FAQs
No, coconut milk does not need to be heated and it’s safe to use straight from the can (just shake well before use).
However, whether you heat it depends on how you’re using it:
When You Don’t Need to Heat Coconut Milk:
Smoothies
Chia pudding
Cold desserts
Dairy-free coffee creamer
Overnight oats
Coconut milk adds creaminess and flavor even when used cold.
When Heating Is Recommended or Necessary:
Soups (like Thai curry or laksa)
Stews or sauces
Baking/cooking
Hot drinks (e.g., golden milk, hot chocolate)
In these cases, heating blends the coconut milk with other ingredients and improves texture and flavor. Just heat gently—boiling can cause it to separate or become grainy.
No, tinned bean sprouts, water chestnuts and bamboo shoots do not need to be heated before use. They are fully cooked during the canning process and safe to eat. Here’s a summary of each for when you would want to heat them purely for culinary preferences:
Bean Sprouts
When to heat: If you want to use them in hot dishes like stir-fries or soups, heat briefly.
Water Chestnuts
When to heat: Optional—heat if adding to stir-fries, soups, or warm salads.
Bamboo Shoots
When to heat: Heating is common in hot dishes (stir-fries, soups) to enhance flavor and texture.
Tinned bean sprouts, water chestnuts and bamboo shoots should all have the liquid drained before use.
This is indicated on packaging via the differentiated ‘net weight’ and ‘drained weight’ figures.
Please note that liquid draining is recommended purely as a culinary preference and there is nothing harmful in any of the liquids used in our oriental vegetable ranges.
Typical values per 100ml show our standard coconut milk containing 21.3g of fat, of which saturates 19.3g.
For our light option coconut milk, these figures are lowered to 8.0g of fat, of which saturates 6.3g.
Bean sprouts are the young, edible shoots that sprout from germinated beans. They’re crunchy, fresh-tasting, and widely used in many Asian and vegetarian dishes.
Bean sprouts are most commonly used in a variety of Asian cuisines, where they’re prized for their crisp texture and mild flavor. Here’s a breakdown of the cuisines where bean sprouts are especially popular:
Chinese Cuisine
Dishes: Chow mein, lo mein, fried rice, hot and sour soup.
Use: Stir-fried, added to soups, or tossed in noodle dishes at the end for crunch.
Vietnamese Cuisine
Dishes: Pho, bánh xèo (savory crepes), spring rolls.
Use: Served raw as a topping for soups and noodle bowls; adds fresh texture.
Thai Cuisine
Dishes: Pad Thai, pad see ew, Thai basil stir-fry.
Use: Stir-fried quickly or added as a raw garnish.
Korean Cuisine
Dishes: Bibimbap, kongnamul muchim (seasoned soybean sprout side dish), stews (jjigae).
Use: Lightly blanched or stir-fried.
Japanese Cuisine
Dishes: Ramen toppings, stir-fries, miso soup.
Use: Often lightly cooked or blanched.
Filipino Cuisine
Dishes: Ginisang togue (sautéed mung bean sprouts with garlic, meat, and vegetables).
Use: Stir-fried with protein or as a lumpia (spring roll) filling.
Southeast Asian Cuisine (Malaysia, Indonesia, Singapore)
Dishes: Mee goreng, nasi goreng, laksa.
Use: Stir-fried or raw garnish in noodle soups and fried rice.
Water chestnuts are crisp, mildly sweet aquatic vegetables—not actual nuts—commonly used in Asian cuisine. They come from the corms (underground stems) of a grass-like plant called Eleocharis dulcis, which grows in marshes and shallow water.
Water chestnuts are most commonly used in a variety of Asian cuisines, where they’re prized for their crunchy texture and mild, slightly sweet flavor. Here’s where you’ll find them featured most:
Chinese Cuisine (Most common)
Dishes: Stir-fries, chop suey, spring rolls, dumplings, Buddha’s delight
Use: Adds crispness to cooked dishes—even after heating
Thai Cuisine
Dishes: Curries, stir-fries, and desserts like Tub Tim Grob (a Thai dessert with water chestnuts and coconut milk)
Use: Both sweet and savory dishes
Vietnamese Cuisine
Dishes: Fried spring rolls (chả giò), stir-fries with pork or chicken
Use: Textural contrast in fillings and veggie mixes
Filipino Cuisine
Dishes: Pancit (stir-fried noodles), lumpia (spring rolls)
Use: Adds crunch and volume to meat and vegetable combinations
Indian Cuisine (Different species, similar usage)
Dishes: Often used as fresh fruit or in flour form (singhara flour)
Use: Eaten raw during fasting, or cooked in curries in North India
Modern Western & Fusion Cuisine
Dishes: Asian slaws, lettuce wraps, stir-fries, bacon-wrapped water chestnuts (party appetizers)
Use: Adds a crisp bite in fusion or low-fat recipes
Bamboo shoots are the edible, tender young shoots of bamboo plants, harvested before they become hard and woody. They’re widely used in Asian cuisine for their crisp texture and mild, slightly earthy flavor.
Bamboo shoots are most commonly used in a variety of Asian cuisines, where their crisp texture and mild, earthy flavor make them a versatile ingredient. Here’s where you’ll most often find them featured:
Chinese Cuisine
Most traditional and widespread use
Dishes: Stir-fries (with pork, chicken, or vegetables), Hot pot and soups (e.g., hot and sour soup), Dumpling and spring roll fillings.
Use: Often sliced or julienned; adds texture and bulk to savory dishes.
Japanese Cuisine
Dishes: Takenoko gohan (bamboo shoot rice), Miso soup with bamboo shoots, Nimono (simmered dishes), Ramen toppings.
Use: Often simmered in dashi-based broth; adds seasonal flair and a delicate bite.
Thai Cuisine
Dishes: Thai green curry or red curry, Pad ped (spicy stir-fried dishes), Bamboo shoot salads (yam nor mai).
Use: Adds crunchy texture to spicy dishes; often sliced into thin strips.
Vietnamese Cuisine
Dishes: Canh măng (bamboo shoot soup), Bún măng vịt (duck noodle soup with bamboo shoots), Stewed dishes with pork or duck.
Use: Fresh, dried, or pickled; adds depth to broths and stews.
Filipino Cuisine
Dishes: Ginataang labong (bamboo shoots in coconut milk), Dinengdeng (Ilocano vegetable soup), Spring rolls (lumpia).
Use: Usually cooked with coconut milk, aromatics, and seafood or pork.
Korean Cuisine (Less common but used)
Dishes: Stir-fries or added to jeongol (hot pot), Side dishes (banchan).
Use: Simmered, seasoned with sesame oil and soy sauce.
Absolutely!
We offer three main varieties of ‘oriental vegetables’: bean sprouts, sliced water chestnuts and bamboo shoots.
For 100g drained weight, all 3 of these products contain 0g of fat.
This makes them ideal as a healthy yet filling ingredient.