Fishwife works with Kvarøy Arctic, third-generation Norwegian farmers who raise Atlantic salmon in Arctic circle currents without antibiotics or chemicals, brined in dark brown sugar and garlic salt, then smoked in small batches over beech, maple, and birch wood. Then it is hand-packed at a fifth-generation family cannery on Washington's central coast. Each BPA-free tin holds 3.5 ounces of skin-on filets with a balance between smoke and sweetness that works straight from the can, stirred into pasta, or spread on toast with cream cheese and capers. The company launched in 2020 with a mission to make premium tinned seafood a pantry staple rather than a novelty. Sold in three-packs for keeping multiple tins in rotation.