Last year, just a month after moving to New York City, I hopped on the tinned fish craze. I had attended a Fishwife pop-up in Manhattan, where I feasted on deviled eggs with smoked rainbow trout, butter & anchovy toast, salmon seaweed snacks and caviar bumps. I arrived a tinned fish skeptic and left a newfound fan — so much so, that I took home tins of Fishwife’s Cantabrian Anchovies in Extra Virgin Olive Oil and their Lemon Zest Salt.
Tinned fish has been around for centuries, dating all the way back to the late 1700s when canning and preserving foods were budding inventions. In recent years, the humble food has become an online trend — and a dinner staple, especially amongst younger consumers.
