Wine people understand millesime instinctively — a great year, captured in a bottle, improving with time.
I've been thinking about whether this concept exists outside of wine. Turns out it does, at least in the world of tinned fish — Portuguese and French producers have been doing millesime sardines for decades.
But I recently came across something even more unusual: a 10-year aged canned smoked rainbow trout from Serbia. Produced in October 2016 by a small company called River Fish, using a unique high-temperature sterilization process developed specifically for freshwater fish. The company no longer exists. 6,000 cans remain.
Opened one last week. The aging did exactly what it does to wine — softened the edges, deepened the complexity, created something that couldn't exist without time.
3 ingredients: trout, sunflower oil, sea salt. Nothing else.
Has anyone else explored millesime thinking outside of wine?
by Riverfishmiki