Cookbook Review: The Fishwife Cookbook | Listen

Fishwife’s latest cookbook takes tinned fish from pantry relic to recipe staple

Growing up, when I thought of tinned seafood, I’d picture my grandfather standing in his linoleum-covered kitchen slurping anchovies and watching me recoil. As time progressed, I related cans of tuna with quick college lunches, stuffing StarKist into my pocket as I biked into town. When Fishwife Tinned Seafood Co. launched in 2020, tinned seafood began its unexpected renaissance, moving from lackluster pantry relics to brightly colored boxes in specialty groceries. The term “fishwife” was coined in the 16th century as a term for women who sold fish at the local fishing markets and later developed into a snub for a woman deemed unruly. This drew female founders Becca Millstein and Caroline Goldfarb to the perfect branding for a line of ethically-sourced, premium, North American tinned fish.