Leftover mackerel tins can be put to good use as salt and pepper holders once their contents have been enjoyed. First, the label is stripped from the tin, which is thoroughly washed, taking care around sharp edges. To ensure they are completely fresh and free of residue, it may be necessary to leave the tins to soak overnight. Strips of paper in nautical colours are measured and cut to fit the circumference of each tin. After the tins are thoroughly dry, the paper is glued in place. Salt and pepper are ground using a pestle and mortar and poured into the tins, ready to serve. The paper is easily replaced, should it become marked in any way.