Description
Smoked King Salmon:
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Tasting notes: A crowd-pleasing favorite simply by name. King Salmon has a delicate flavor and a decadent richness with a texture that is tender yet firm. It’s sweet and a little smoky, and the marbling of healthy fats makes it a guilt-free treat.
- Source: Southeast Alaska
- Harvest: Troll-caught (Hook & Line)
- Ingredients: King salmon, salt, pure cane sugar, garlic, black pepper, all-natural wood smoke
- Size: 3.5 oz
Smoked White King Salmon: Representing five percent of the total king salmon population in Alaska, the elusive white king is hard to anticipate and impossible to distinguish from red king until filleted.
Many factors make this a truly limited addition to the small batch operation, so we recommend purchasing quickly whenever it's in stock to secure an ample supply.
- Tasting notes: As food journalist Naomi Tomky recently wrote for Saveur Magazine, "this can impressed tasters more than the standard king." You can expect the delicate yet rich flavor of Omega-3 packed King salmon, plus a sweetness from the tender flesh balanced by gentle alder smoke notes. Then there’s the color. While all that separates a white King from the red is its inability to process pigments, its rarity sets it apart. When you want something extra special, this is it. Treat yourself.
- Serve it up: The ultimate and accessible crowd-pleaser, show it off as the centerpiece on your charcuterie or conserva platter, or use it to add a little oomph to a tray of simple bruschetta. Just try not to eat it all before your guests arrive...
- Source: Southeast Alaska
- Harvest: Troll-caught (Hook & Line)
- Ingredients: King salmon, salt, pure cane sugar, garlic, black pepper, all-natural wood smoke
- Size: 3.5oz
Garlic Sumac Rockfish - They overhauled the recipe from the previous version. And trust us, it's better.
The fish itself mild and flakey. The sumac adds a nice bright lift to the flavor.
The tins are topped off in top quality Spanish extra virgin olive oil. A 50/50 Picual and Arbequina blend.
- Source: Southeast Alaska
- Harvest: Long Line (Hook & Line)
- Ingredients: Rockfish, Sumac, Extra Virgin Olive Oil, Garlic, Black Pepper, Sea Salt
- Size: 3.88oz
Toasted Garlic Lingcod: This one is for the tinned fish die-hards. What's a lingcod? Think of it like a much uglier halibut. The meat is delicate and flakes nicely.
They left the skin on the fillet to preserve the nice layer of gelatinous fat sandwiched between the skin and the meat.
The can is topped off with a premium Spanish olive oil and a whole toasted garlic clove.
- Source: Southeast Alaska
- Harvest: Long Line (Hook & Line)
- Ingredients: Wild Alaska Lingcod, Extra Virgin Olive Oil, Toasted Garlic, Sea Salt
- Size: 4.2oz
Smoked Coho: This is your smoked salmon pantry workhorse. The flesh is dense, meaty, and flakes easily.
- Serve it up: Smoked Coho is a wonderful addition to any grain bowl or sandwich, where it adds a rich dose of umami and smoke. Or use it to elevate the flavor and richness of (and add protein to) your favorite comfort foods. We're looking at you, Smoked Salmon Mac and Cheese
- Source: Craig, Alaska
- Harvested: Troll-caught (Hook & Line)
- Ingredients: Coho salmon, salt, pure cane sugar, garlic, black pepper, all-natural wood smoke
- Size: 3.5oz
Smoked Coho Salmon In Birch Syrup: Tender, smoky, and mildly sweet, this limited edition, not-to-be-missed, specialty item blends distinctive Alaskan flavors.
This truly unique, seasonal offering balances the natural wood-smoke with the gentle, but firm flavor of Alaskan birch syrup, sourced from the Boreal Forest near Homer, AK. The result is a can like non-other.
Tasting: firm, flaky, smoky, sweet
Pairing: potatoes, cream cheese, dill
Ingredients: Coho Salmon, Pure Alaskan Birch Syrup, Salt, Pure Cane Sugar, Garlic, Black Pepper, All-Natural Wood Smoke
Caught In: Craig, Alaska
Size: 3.5 oz.
Smoked Octopus:
- Tasting notes: Smoky, briny and succulent (pun definitely intended), smoked octopus is a special treat. It’s also notably been named by Monterey Bay Seafood Watch as a ‘Best Choice’ sustainable species.
- Serve it up: Pair it with a fine whiskey, or dressed with olive oil and lemon for an amazingly smoky Pulpo a la Gallega. Like many of Wildfish Cannery offerings, they recommend first enjoying straight from the can, but then please let your curiosity get the better of you.
- Source: Caught in the Bering Sea by Dustan Dickerson on the F/V Raven Bay
- Harvested: Incidental-catch, which allows for the octopus to be utilized rather than wasted
- Ingredients: Giant Pacific octopus, salt, pure cane sugar, garlic, black pepper, all-natural wood smoke
- Size: 3.5oz
Smoked Herring: 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
- Size: 3.5 oz
Smoked Geoduck: It’s big. It’s weird. It’s delicious. Smoked Geoduck (pronounced "gooey-duck") was born of an idea from the diver himself, and when those who are doing the heavy lifting ask, Wildfish Cannery answers! This large, rare clam is wild-harvested by hand from the seafloors neighboring our home on Prince of Wales Island, but due to a lack of domestic market demand, nearly all of the harvest is shipped live overseas. Wildfish Cannery hopes to change that, and thanks to strong relationships with their local diving fleet—and adventurous eaters like you!—they have been able to create and help nurture a new market here at home for nature's most curious clam.
- Tasting notes: A large clam with a mild flavor, firm texture and an appetizing golden color. Dry-cured with salt, sugar and spices before smoking. They call it clam bacon.
- Source: Southeast Alaska
- Harvested: Diver-harvested
- Ingredients: Geoduck clams, salt, pure cane sugar, garlic, black pepper, all-natural wood smoke
- Size: 3.5 oz. can
Habanero Smoked Coho Salmon:
- Pairs Well With: Pair with rice for a smoky salmon musubi, flake it over a steaming rice bowl, or wrap in rice paper for a Alaska-meets-Thailand style bite.
- Source: Craig, Alaska
- Harvest: Troll-caught (Hook and Line)
- Flavor: Delicate and mild coho, kelp-fired heat, smoked to thrill
- Ingredients: Wild Alaska coho salmon, habanero hot sauce (Alaskan Bull Kelp, fermented peppers, mango puree, water, vinegar, agave, salt, conc. lime juice, garlic, xanthan, rosemary extract, dried habanero pepper), sea salt, brown sugar, garlic, black pepper.
- Size: 3.5 oz. can
Peperonata Pacific Cod:
- Pairs Well With: Smear it on crusty bread, pile it on pasta, top a fried egg - heck eat it straight from the can. Tender cod, roasted red pepper, garlic, and anchovy - it's feisty, bold, and ready for some tomfoolery.
- Source: Bering Sea
- Harvest: Pots
- Flavor Profile: Tender cod, rich jus, bread-ready bliss
- Ingredients: Wild Alaska Pacific cod, roasted red peppers, extra virgin olive oil, onions, garlic, black pepper, crushed red pepper flakes, tomato paste (tomatoes, citric acid), and anchovies
- Size: 4.0 oz. can
