Fishwife

Fishwife makes hand-packed tinned seafood, from smoked salmon and rainbow trout to sardines, albacore tuna, anchovies, mussels and caviar, in brightly illustrated tins. The fish comes from certified or improving fisheries and farms and is packed at partner canneries in Washington State, Spain, Denmark and Scotland. The idea came to cofounder Becca Millstein while living in Spain, and she launched the woman-founded company with Caroline Goldfarb in 2020.

• Do the tins need refrigeration?

  Salmon, trout, mackerel, sardines, mussels and tuna keep at room temperature. Leftovers should be covered, refrigerated and eaten within 3 days. Anchovies are semi-preserved and are best kept in the fridge.

• How long do the tins last?

  Salmon and trout keep for four years; tuna, mackerel and sardines for six. Anchovies keep for one year. Dates are printed on each tin.

• Are the products gluten free?

  All current tinned fish except Smoked Salmon with Sweet + Spicy Zhong is gluten free, though the brand holds no gluten-free certification.

• What allergens might be present?

  Ingredients are listed on each product page. The tins are made in facilities that also handle shellfish, sesame, wheat and soy, with measures in place to prevent cross-contact.

• Do the tins need cooking?

  No. Everything is fully cooked and ready to eat from the tin, though it also works in pasta, rice bowls and other warm dishes.

• Is the fish boneless?

  Everything is boneless except the sardines, whose soft bones are edible. Albacore tuna may contain bones and mussels may contain shell fragments.

• Are any products Kosher?

  Only the Slow Smoked Mackerel with Chili Flakes is Kosher certified at present.

• How should caviar be stored?

  Keep it in the coldest part of the fridge at 32–38°F, ideally on ice, and eat it within 24 hours of opening.