Serbian Vintage Trout Project Revives a Forgotten 2016 Preservation Experiment
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A small Serbian vintage food project is drawing attention among gourmet preserved fish enthusiasts after reintroducing a surviving batch of lightly smoked rainbow trout originally preserved in 2016.
The project, known as Last Catch 2016, is based on a limited series of commercially sterilized freshwater trout produced nearly a decade ago using a now-discontinued preservation process developed by River Fish DOO in Serbia.
Unlike conventional canned fish intended for rapid consumption, the surviving tins were stored unopened for years as part of a long-term preservation experiment inspired by vintage sardine-aging traditions found in parts of Europe.
The trout originated from the Zaovine region in western Serbia and was lightly smoked before being preserved in sunflower oil without artificial preservatives.
According to the project founders, fewer than 6,000 cans from the original production remain today.
The project has recently attracted interest within online gourmet canned seafood communities due to its unusual combination of food preservation, rarity, and collectible appeal.
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