Inside Minnow’s Sardines, Canned Salmon, and Cod Liver

"A private-label line of shelf-stable tinned fish built around the group’s Mediterranean-seafood cooking, launched by partners who wanted to extend their restaurant impact into people’s kitchens. The inaugural offerings—young Basque sardinillas, wild Bristol Bay sockeye salmon, and Icelandic cod liver—are sourced from canneries that prioritize sustainability and traceability; the team positions the products as higher-quality, less familiar alternatives to common canned fish in the U.S. and targets a younger, quality-minded clientele. The cod liver is presented as a delicate, luxurious item (recommended mashed on toast with sea salt and lemon and nicknamed “butter of the sea”), and the partners plan future expansions into items like bottarga, mojama, dried shrimp, fish sauce, high-quality anchovies, and even imported olive oil." - Grub Street