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

Fishwife smoked rainbow trout, slow-smoked over beechwood in small batches at a boutique micro-cannery outside Copenhagen, Denmark, then hand-packed in extra virgin olive oil. Founded in 2020 by Becca Millstein and Caroline Goldfarb — a female-founded company 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.