I grew up in a seafood-loving household, so I’m no stranger when it comes to indulging in fish, shrimp, crab and anything else that comes fresh out of the sea. I’ve loved (and continue to love) fried fish eggs, spiced shrimp stir-fry and Bangladeshi fish curry coated in coconut sauce, mustard and poppy seeds. But for some reason, I struggled to stomach canned and tinned fish.
That all changed a few months ago, when I visited a Fishwife pop-up in Manhattan shortly after moving to the city. I enjoyed everything bagels paired with smoked salmon cream cheese. I downed a Fishwife Tiny ‘Tini topped with a Gilda made with the brand’s anchovies. I also nibbled on deviled eggs with smoked rainbow trout, butter & anchovy toast and salmon seaweed snacks. By the end of my experience, I had become a lover of tinned fish — the Internet’s favorite chic food.
