What the Water Gave Us: A Letter for National Seafood Month
Celebrate National Seafood Month with a note from Jared on tinned seafood, small producers, and giving back to the coast. Read the letter and shop favorites.
Minnow
Minnow was started by Nialls Fallon, Nick Perkins, and Leah Campbell, the team behind four New York restaurants: Hart's, Cervo's, The Fly, and Eel Bar. Nialls began hunting for better tinned seafood in 2013, building direct relationships with canneries in the U.S. and abroad and choosing fish by hand for their restaurants. Minnow, launched in January 2022, grew out of that search.
The approach is simple. Minnow partners with canneries that work with local, sustainable fisheries, uses as few ingredients and as little packaging as it can, and lets the fish do the talking. Minnow says its tins are fully recyclable and BPA free, and the flavors lean Mediterranean, the same coastal style that runs through the restaurants.
The Cape Hake in Olive Oil is a good example. It's MSC-certified hake, line-caught off South Africa and canned in Portugal with only olive oil and salt. Hake is one of the mildest, most tender white fish there is, so it's easy to spoon over rice or potatoes, flake into a salad, or stir into an herby seafood stew near the end of cooking so the fish stays tender.
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