Before there was “girl dinner” and “girl math” there was “hot girl food” and Becca Millstein—the cofounder and CEO of Fishwife tinned fish—had the hottest around.
Rewind to December 2020, when Millstein, along with cofounder Caroline Goldfarb, noticed that the pandemic had led to a run on shelf-stable, easy-to-prepare, protein-rich and sustainably sourced foods. It also didn’t hurt that tinned fish paired well with the at-home happy hours many turned to during the height of COVID, plus the fact that it was an ingredient in NYT’s “most popular recipe of 2020,” Alison Roman’s Shallot Pasta.
@fishwifeThe upscale tinned seafood company aimed to bring “conservas” culture to the U.S., with premium fish packaged in vibrant, Wes Anderson-worthy tins, but also with an eye on sustainability. Fishwife sources from the only ASC-certified trout farm in the US., the most highly certified salmon farm in the world, and from small boat albacore tuna fishermen in the North Pacific.
After a blockbuster few years for the artisanal brand (including a collaboration of smoked salmon and Sichuan Chili Crisp with Fly By Jing, another 24 in ’24 honoree), Fishwife launched its first national retail partnership with Whole Foods. Millstein appeared on an episode of Shark Tank in January 2024, and secured a deal from sharks Lori Greiner and Candace Nelson with Fishwife valued at more than $5 million. We don’t see the “tinned fish renaissance” slowing down anytime soon.
Fishwife’s seafood is tinned with premium extra virgin olive oil from Spain and is a great source of calcium. Did you know that a 4.2-ounce can of sardines has four times as much calcium as a glass of milk?
