In America, Most canned seafood on grocery shelves is not hand-packed by artisans. So it’s no surprise the convivial spirit surrounding tinned fish is absent here. Our aim to change this.

Just as curing fresh meat creates delicacies like salami and prosciutto, tinned fish is not merely about preservation. In some countries, a culture of connoisseurship surrounds the industry, and its creations are to be appreciated right out of the can, often with friends and libations