Enjoy Tinned Fish.

Tinned Fish Club Las Vegas

Started by 3 fish loving friends who'd meet at their favorite watering holes to catch up over a bag of tins, bread, butter & beers. In response to others asking "What in the world are you eating?" the friends would tease '"We're the Tinned Fish Club Las Vegas!" What started as a joke quickly gained interest and within a month the official club was born. Come crack some tins with us.

~Emily, Erica, Kris

We're all about crackin’ tins over drinks and conversation! Whether you're a seasoned fan or just curious, join us to discover, taste and connect over the shared love of these delightful tinned treats. Meet us at our Quarterly Tin Shares or one of our Collaboration events to get immersed in all the tasty fun!

Join Us

Free to Join

Zero membership fees. Just provide your email below and you are in the club.

Quarterly Tin Shares

Join us at our favorite watering hole, The Sliver Stamp in Downtown Las Vegas! Just bring your favorite tin to contribute to the spread, and try everyone else’s faves.

Tickets are $10 with $5 going towards your bar tab and $5 towards the provided bread, butter, a few bonus tins and accoutrements.

Collaborations

Come hang out with us and Vegas' best in food and libations! From relaxed grazings to curated wine dinners and everything in between, these meetups are all about great food, awesome people, and delicious tinned fish.

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Meet the Founders

Let's crack some tins
Emily

Natural wine geek at Alt Imports, former restaurant kid, chief doodler and team spreadsheet maker.
Ask her about her fluffy cat Broccoli, her previous life as a wannabe diplomat, or her current glou-glou obsession.
Erica

Community builder, photographer/content creater at imylg, manager maven at Double Zero Pie & Pub, bringer of the best vibes.
Ask her about her tribe of puppies, her days as a transplant medic, or her wildest stories from running Fergusons Downtown.
Kris

og fish wife the Tinned Fishionado, slinger of 5098 bread, travel maniac, resident Canadian.
Ask her about cheese making in Uruguay, her outdoor grill setup, or her preferred Negroni situation.