Tiny Fish Co. launched nationwide, bringing flavors of Pacific Northwest waters to grocery shelves across the country. Owner Chef Sara Hauman, a two-time James Beard Rising Star semi-finalist and hometown fan favorite of Top Chef Portland 2021, introduces tinned fish with nuance, cooking each shelf-stable, Pacific Northwest local fish species with restaurant-quality flavor. Inspired by the region’s abundance of underutilized fish and the ready-to-eat products more commonly seen in Europe’s and Asia’s markets, Tiny Fish Co. embraces flavors more often found in restaurants than in a tin.
The environmentally conscious company sources exclusively from the bounty of fish local to the Pacific Northwest. While trout, salmon and tuna traditionally take center stage, Chef Hauman sees sustainability in diversity; overfishing taxes the environment but embracing ethically sourced fish in our diets alleviates pressures of commercial fishing. An accomplished chef, Hauman embraces preservation traditions and local sourcing. Tiny Fish Co. hopes to encourage sustainable choices without compromising flavor.
“Preserved foods are a snapshot of time and place,” said Hauman. “Tiny Fish Co. captures the range of flavor the Pacific Northwest has to offer in a sustainable way. Tinned fish has increased in popularity as people become more open to expanding their palates. Be adventurous and try new flavors! Your taste buds—and the environment—will thank you for it.”
Hauman’s preserved dishes eschew traditionally salt-heavy profiles, instead following flavorful recipes that embrace citric acid, sauces and vinegar for balance. Tiny Fish Co. is launching four flagship options through 2022, starting with the Spanish-style smoked mussels.
- Rockfish in Sweet Soy Sauce
- Octopus in Butter Lemon & Dill
- Smoked Geoduck with Black Pepper