Fishwife Slow Smoked Mediterranean Mackerel with Chili Flakes in EVOO — MSC-Certified, Beechwood-Smoked

Fishwife wild-caught Mediterranean mackerel, slow-smoked over beechwood in small batches, hand-packed in extra virgin olive oil with chili flakes. Caramelised on the outside, buttery and flaky inside — bold, smoky, slightly spicy, and rich in omega-3s. Founded in 2020 by Becca Millstein and Caroline Goldfarb, Fishwife sources exclusively from MSC- or ASC-certified fisheries. Featured in Vogue, The New York Times, and Condé Nast Traveler. Shark Tank-backed, 2024.

Mackerel is one of the great underrated fish of the Mediterranean — rich, oily, and packed with flavour and nutrition. Coastal communities from Portugal to Greece have been smoking and preserving mackerel for centuries, prizing it for its bold taste. Fishwife's version honours that tradition: wild-caught Mediterranean mackerel, slow-smoked over beechwood, hand-packed in EVOO with chili flakes. The result is the kind of tinned fish that converts sceptics.

What makes it different

• Wild-caught Mediterranean mackerel — sustainably sourced from responsible fisheries
• Slow-smoked over beechwood — small-batch smoking that develops deep, complex smokiness without bitterness
• Chili flakes — measured heat that complements the richness of the mackerel without overpowering it
• Extra virgin olive oil — carries the smoke and spice; infused and excellent for dressing
• MSC/ASC-certified sourcing — every Fishwife product comes from certified sustainable fisheries
• BPA-free tin | Gluten free | High in omega-3 and protein

Tasting notes

Aroma: Deep beechwood smoke with warm chili and rich olive oil
Taste: Bold and smoky up front, with the natural richness of mackerel and a building chili heat
Finish: Long and warming — smoke and spice linger together
Texture: Caramelised exterior, buttery and flaky interior

How to use

• Seacuterie board — the bold, smoky anchor of any tinned fish board; cream cheese, pickled onions, crackers
• Greek salad — flake over a Horiatiki with Sparta EVOO dressing for a protein-rich Mediterranean meal
• Pasta — stir into pasta with capers, olives, cherry tomatoes, and white wine
• Rice bowl — flake over steamed rice with cucumber, avocado, and sesame oil
• Straight from the tin — with a fork and a piece of 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. 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 mackerel a sustainable choice?
  Yes — mackerel is fast-growing, abundant, and low on the food chain. Fishwife sources from MSC- or ASC-certified fisheries specifically to ensure sustainability.
• How spicy is it?
  Medium. The chili flakes add noticeable but not overwhelming heat — it builds gradually and complements the richness of the mackerel rather than overpowering it.
• Is mackerel very fishy?
  Mackerel has a bold, rich flavour — more pronounced than tuna or salmon. The slow-smoking and chili flakes balance that richness and make it approachable even for those new to oily fish.
• Can I use the oil from the tin?
  Yes — the EVOO is infused with beechwood smoke and chili, making it excellent for pasta, dressings, or drizzling over vegetables.