Founding run · ships to the US winter 2026 to 2027
Wait, this is canned fish?
Wild Atlantic cod, hand-packed in olive oil by a family cannery in northern Portugal. Boneless, mild, already cooked. Open the can and lunch is done.
3 ingredients
Cod, olive oil, salt
20g protein
Per can. From the sea.
No bones, no skin
Firm white flakes
Nothing to cook
Keeps for years in the pantry
Family cannery since 1939
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Póvoa de Varzim, Portugal
FDA/EPA Best Choices
On the lower-mercury Best Choices list
Traceable to the catch
NOAA import monitoring
No card charged
Until we can ship
Why cod
Fish on a Tuesday. No pan, no smell, no plan.
Fresh fish takes planning. A can doesn’t. Wild Atlantic cod is already cooked, so lunch can be toast, lemon, and a little chili.
Mild, firm white flakes. Good with lemon, garlic, or a little chili.
8 oz
of seafood a week, the federal recommendation for adults
4.2 oz
what the average pregnant woman actually eats
3 ingredients
Cod, olive oil, and salt. That’s the whole recipe.
Sources: FDA/EPA Advice About Eating Fish · Dietary Guidelines for Americans
Mild enough for a seven-year-old
No dark flesh, no strong smell. It flakes softly with lemon, garlic, or a little chili.
Nothing to pick out
No bones and no skin. Just firm white flakes and olive oil.
On the FDA/EPA Best Choices list
On the FDA/EPA “Best Choices” list, advised two to three times a week, including for children and in pregnancy.
About 0.7g of fat per 100g
The leanest of the canned fish we compared. Mild, firm, and easy to like.
Where it’s from · Our story
Packed by one family on the Portuguese coast since 1939.
Whole fillets, hand-laid into the can and covered in extra virgin olive oil. The sealed can is sterilized, so nothing else is needed.
I’m Pedro. I live thirty minutes from the cannery. I chose it myself. I’m paying for the first pallet myself, and I’m bringing it to the US one run at a time.
Pedro, founder
The can
Shelf-stable. Ocean-shipped.
The can keeps for years in the pantry. Our first run travels from Portugal by ocean freight, not air freight.
Already cooked
Open the can and lunch is done. No cooking or refrigeration needed until you open it.
Keeps for years
Keep it in the pantry. Open the can when you’re ready to eat.
Aluminum, recyclable with no loss of quality
The EPA estimates recycling aluminum saves 95% of the energy needed to make it new. Rinse the can and check your local recycling rules.
By sea, not air
This first run travels from Portugal by ocean freight, not air freight.
The honest part. Shipping food across an ocean has a footprint, and no tin changes that. What we can tell you is where it was packed, by whom, and that it travels by sea. We won’t call it green, because that word means nothing without a number behind it.
Compare · No fine print
Honest numbers, side by side.
A can should make life simpler. Here’s how cod stacks up against the usual ways of buying fish.
The best fish is the one you’ll eat three times a week.
Against fresh and frozen cod
| Storage | Prep | Keeps | |
|---|---|---|---|
| Fresh counter | Fridge | Cook it | 1–2 days |
| Frozen fillet | Freezer | Thaw, then cook | Hours once thawed |
| LOTA | Pantry | Open the can | Years |
Against other canned fish, per 100g
| Fish | Kcal | Fat | Bones | Taste |
|---|---|---|---|---|
| Sardines | 208 | 11.5g | Yes | Strong |
| Mackerel | 156 | 6.3g | Yes | Assertive |
| Tuna | 86 | 1.2g | No | Dry |
| Cod | 82 | 0.7g · leanest | No | Mild, firm |
USDA FoodData Central; fish-only. The sealed can is sterilized, so no preservatives are needed. Commercially canned fish keeps for up to five years.
How much will it cost?
Boxes of 8 and 12 cans. Founding pricing sits below launch price and applies to the first run only. We’ll email you the exact price before orders open.
Is it safe for kids?
Cod is on the FDA/EPA Best Choices list for lower mercury. LOTA is boneless, skinless, already cooked, and made with cod, olive oil, and salt.
When will it ship?
The first run is planned to ship to the US in winter 2026 to 2027. Join the founding list for updates before ordering opens.
What’s in the can?
Three ingredients: wild Atlantic cod, extra virgin olive oil, and salt. No preservatives, bones, or skin.
Why cod and not sardines?
Cod is mild and firm, with white flakes that pair well with lemon, garlic, or chili. This first can is a simple place to start.
Where does the cod come from?
It’s wild Atlantic cod, packed by our family cannery partner in Póvoa de Varzim, on Portugal’s northern coast.
The founding list · First run
4,800 cans. That’s all there is.
Founding pricing, first access, and the story of getting it across the Atlantic.
- 01The founding price, below launch price for the first run
- 02First access before ordering opens to anyone else
- 03A shipping window before we take any money
You’re on the list. We’ll email you when the first cans are ready to order.
That didn’t go through. Check the address and try again.