Founded in New York City during the COVID-19 pandemic by the team behind neighbourhood restaurants Hart's, Cervo's, The Fly, and Eel Bar: Nialls Fallon, Nick Perkins, and Leah Campbell. The forced closure of their restaurants became the impetus to bring restaurant-quality, sustainably sourced tinned fish into people's kitchens. Sources sardines from Spain, cod liver from Iceland, sockeye salmon from Alaska, mussels in escabeche, and smoked trout from Denmark.