Fishwife Smoked Rainbow Trout in EVOO — Beechwood-Smoked in Small Batches, Copenhagen Micro-Cannery

that brought the European conservas tradition to the American cupboard. Fishwife sources exclusively from MSC- or ASC-certified fisheries. Featured in Vogue, The New York Times, and Condé Nast Traveler. Shark Tank-backed (Lori Greiner and Candace Nelson, 2024). This is the tin that converts skeptics. The beechwood smoking draws out the trout's natural sweetness while adding subtle wood complexity — the result is closer to fine charcuterie than canned fish. Silky, rich, and deeply satisfying, with just three ingredients: rainbow trout, extra virgin olive oil, and salt. What makes it different Slow-smoked over beechwood — small-batch smoking that develops gentle, sweet smokiness without bitterness Copenhagen micro-cannery — hand-packed at a boutique cannery outside Copenhagen, Denmark, part of Fishwife's network of six canneries across Washington State, Spain, Denmark, and Scotland Extra virgin olive oil — carries the smoke; the infused oil is excellent for dressings and bread Three ingredients — rainbow trout, extra virgin olive oil, salt. Nothing else. BPA-free collectible tin | Gluten free | High in omega-3 and protein Tasting notes Aroma: Gentle beechwood smoke over clean, sweet trout Taste: Delicate and naturally sweet, with subtle wood complexity — milder and silkier than smoked salmon Finish: Clean and rich, carried by the olive oil Texture: Silky, tender flakes How to enjoy Seacuterie board — the elegant anchor of a tinned fish board; pair with crackers, crème fraîche, and pickled shallots Blinis — pile onto blinis or toast points with crème fraîche and fresh dill Scrambled eggs — fold into soft scrambled eggs for a weekend breakfast worth slowing down for Greek-Nordic board — serve alongside Kalamata olives and a drizzle of Sparta Gourmet EVOO for a Mediterranean-meets-Scandinavian spread Straight from the tin — with a fork and good bread About Fishwife Fishwife was founded in 2020 by Becca Millstein and Caroline Goldfarb with the mission to make premium, sustainably sourced tinned seafood a staple in every American cupboard — bringing the European conservas tradition to a market that had been underserved for decades. The company works with six canneries across Washington State, Spain, Denmark, and Scotland, sourcing exclusively from MSC- or ASC-certified fisheries. Featured on Shark Tank in 2024 (investment from Lori Greiner and Candace Nelson) and covered in Vogue, The New York Times, and Condé Nast Traveler. Frequently Asked Questions Is smoked trout similar to smoked salmon? They're cousins, not twins. Smoked rainbow trout is milder, sweeter, and silkier than smoked salmon — a gentler introduction to smoked fish, and the tin most likely to convert someone who thinks they don't like tinned seafood. Where is Fishwife smoked rainbow trout made? It is slow-smoked over beechwood in small batches and hand-packed at a boutique micro-cannery outside Copenhagen, Denmark. What are the ingredients? Three: rainbow trout, extra virgin olive oil, and salt. Can I use the oil from the tin? Yes — the extra virgin olive oil is infused with beechwood smoke and trout flavor, and is excellent in dressings, over roasted vegetables, or for dipping bread. Is it gluten free? Yes — all ingredients are gluten free, and it's high in omega-3 and protein.