Trout

Trout is increasingly common in premium tinned fish, driven by the growth of sustainable freshwater aquaculture and the interest of artisan producers seeking species beyond the crowded sardine and tuna categories. Rainbow trout (Oncorhynchus mykiss) is the dominant species in tinned form, farmed in the mountain spring water of the French Pyrenees, the Appalachian highlands of Virginia, and aquaculture sites across Europe and North America. Brown trout and sea trout appear in smaller quantities from artisan Scandinavian and British producers. Smoked rainbow trout in olive oil has become one of the most popular premium tinned fish products in the US market, driven by brands like Fishwife and sourced from Pacific Northwest canneries.

How to eat it: the breakfast forms. Flaked into scrambled eggs, mashed on toast, or on a cracker with cream cheese. The gentlest tin there is, and the one that wins over doubters.