Fishwife elevates tinned fish with ethically sourced, beautifully prepared products. Their smoked trout is gently smoky and easy to love; the mackerel with chili flakes is rich but bright with a kick; and their Cantabrian anchovies are delicate, sweet, and totally change the "too-salty" reputation of anchovies.

Smoked Rainbow Trout:

• Sourced from Idaho’s Magic Valley, using a sustainably farmed trout operation.

• Brined and smoked over hardwood for a clean, mild smoky flavor without being overpowering.

• Texture: tender but firm enough to flake cleanly.

• Flavor: balanced, slightly sweet from the smoke, and very approachable even for people who aren’t hardcore fish eaters.

• Practical note: It's extremely versatile — good on crackers, salads, or eaten straight from the tin.

Mackerel with Chili Flakes:

• Sourced from the northeast Atlantic (typically Spain or Portugal), and wild-caught using responsible methods.

• Packed in olive oil with Calabrian chili flakes.

• Texture: firmer and meatier than tuna, with satisfying chew.

• Flavor: rich, savory, with a warm (not aggressive) heat from the chilis — great for people who like a little spice but don't want to suffer for it.

• Positioning: A "gateway" mackerel for people skeptical about oilier fish — the spice cuts through the richness really nicely.

Anchovies:

• Sourced from the Cantabrian Sea (northern Spain) — considered the gold standard region for anchovies.

• Packed in extra virgin olive oil.

• Texture: delicate but not mushy; they hold their shape well.

• Flavor: milder and sweeter than supermarket anchovies, without the overpowering saltiness many people associate with the fish.

• They're often positioned as anchovies for people who think they hate anchovies — ideal for topping toast, adding to pasta, or serving with a good piece of bread and butter.

Anchovies - Net Wt. 1.73 oz / 49 g

Mackeral - Net Wt. 3.7 oz / 105 g

Trout - Net Wt. 3.7 oz / 105 g