From fine dining to fish tins, reimagining seafood with heart and humor

For those who don’t know you yet, can you tell us a little about yourself and your journey into sustainable seafood?

Absolutely! I’m Charlotte Langley, a chef by trade with nearly 25 years in the culinary world, though I still feel like a 20-year-old at heart. I’m from Prince Edward Island, the tiniest province in Canada, where you're never more than 15 minutes from the ocean. Seafood was always part of my upbringing, but I didn’t realize how much it would shape my career until I left the coast. I missed it deeply. I stumbled into culinary school kind of by accident while looking for a trade I could do anywhere in the world, and I instantly fell in love with how creative cooking is. It felt like painting with flavors and textures. As a romantic, that really spoke to me.

Was there an ‘aha’ moment that pushed you to build your own brand?

It wasn’t one single moment, but more like a slow build. I was running a wildly busy, 30-seat seafood restaurant in Ottawa, turning tables five times a night. It was exhilarating chaos. I was doing custom tasting menus on the fly, cooking straight from my heart. People were connecting with the vibe, the storytelling, the ingredients. I started to wonder, how do I bottle this magic and get it into more hands? That’s when I began exploring how to turn the essence of what I do into a product.

What made you land on canned seafood as the vehicle for that idea?

Honestly, I was just trying everything. I canned fried chicken, pierogies, even ice cream cake at one point! But then it hit me, why not do what I actually know best? Seafood! Canning felt like this beautiful, overlooked art form. It preserves flavor, it's super sustainable, and I loved that it didn’t rely on refrigeration. Plus, no one was doing it in a way that felt fun or elevated. Everyone was still stuck in the 99-cent tuna mindset. I wanted to make people look at canned food and say, "Wait, this is amazing?"

What did you see missing in the canned seafood space that you wanted to change with Nice Cans?

It came down to three things: confidence, convenience, and a bit of cheeky joy. People don’t always know what to do with seafood. It can feel intimidating. So I thought, what if we made it approachable? What if cracking open a can felt like a treat? Like a little flirtation in your day. Nice Cans had to taste great, look amazing on the shelf, and be something you felt proud to share, or eat at your desk with zero shame. I want it to feel like a wink from your pantry.

You’ve been described as helping people "fall back in love with fish." What does that mean to you?

It means earning your trust. I want people to know that when they buy Nice Cans, I’ve done the hard work. I’ve sourced it carefully, made it as nutritious and delicious as possible, and created something they can feel great about. I always say, let me do the heavy lifting so you can just enjoy your snack. It’s food made with intention, and I think you can taste that.

What misconceptions do people have about canned fish that you’re hoping to change?

People think it’s low quality or boring. But canned food can be an absolute joy. I want to bring back the romance of preserving food. Canning has this rich history, and when done right, it captures something kind of magical. With Nice Cans, I’m saying: this isn’t an afterthought. This is the star of the show.

Beyond the product, what’s the bigger mission behind Nice Cans?

This might surprise you, but I’m really passionate about celebrating food processors, the folks who do the real work. It’s not sexy, but it’s so essential. When you open a can of Nice Cans, there are so many hands behind it. I want those people to feel valued and supported. That’s why I build revenue sharing models and close knit relationships with my co packers. We’re in this together.

Any moments of feedback or stories from customers that have reminded you why you’re doing this?

Yes! People have reached out just to say how proud they are. Like, truly proud. That kind of support feels incredible. There were times I wondered, "Am I nuts for doing this?" And then someone tells me, "Keep going, we see you." That kind of encouragement? It’s everything.

Who are some brands or entrepreneurs that have inspired you along the way?

So many! Dan Barber and the whole Row 7 Seed crew. Atlantic Sea Farms. Barnacle Foods up in Alaska. GreenWave. And on the beauty side, Cheekbone Beauty is doing amazing work. We’re even collaborating on a limited edition lipstick, with them in June, so after you enjoy your Nice Cans, you can reapply your rouge and head out on a date. Why not?

What’s next for Nice Cans?

We’ve got a holiday collection called "Naughty or Nice" coming up, and let me tell you, it’s going to be luscious. Expect lobster. Expect fun. It’s me leaning into my alter ego, flirty, cheeky, a little bit glam. Sardines were just the start. We’re going way beyond seafood.

Any advice for aspiring founders looking to launch a sustainable brand?

Be patient. It’s going to take longer than you think, and that’s okay. Don’t rush. Do it well. Stay close to your values, write them down and check in with them regularly. And if someone doesn’t vibe with your vision? Move on. Find the people who do. You’ll know when someone is truly in your corner.

Anything else you want people to know about Nice Cans?

Nice Cans is so much more than just seafood in a tin. It’s joy, it’s flavor, it’s transparency, and it’s a little bit of sass. It’s about proving that convenience can be exciting, and that sustainability can taste amazing. Sardines were just the beginning. The best is yet to come.

Learn more about Nice Cans