Despite sustainability and nutrition advice from Chefs, seafood experts, and nutritionists, smoked herring is too often hard to find in the US, tucked away in the hidden corner of the supermarket. Not so in other countries where herring is immortalized—especially Europe—where herring culture reveres the sacred fish for its taste, versatility, and heart-healthy Omega 3s.
Wildfish Cannery sources their herring from the pure, remote waters of Western Alaska where the fishery is managed sustainably and provides economic support for residents of the remote village of Togiak, Alaska (pop. 857.)
Tasting notes: Smoked herring delivers robust, savory flavor with a rich dose of umami and smoke. Herring is a smaller fish, and after smoking over Alder chips, the skin turns slightly crisp, and the flesh transforms into a rich mahogany brown. The result is a tin of tempting bite-sized morsels that look beautiful right out of the tin or in a pasta dish.
Source: Bristol Bay, Alaska
Harvested: Purse-Seine, Gillnet
Ingredients: Herring, salt, pure cane sugar, garlic, black pepper, all-natural wood smoke