During the turn of the century in Alaska, salmon was primarily canned out of necessity. Lack of refrigeration and access to freezing technology made canning the only solution for preserving the large volumes of salmon that were being harvested. It wasn't until years later, when the luxury of time became an option, that salmon was smoked prior to canning. Our Classic Coho pays homage to the historic canneries that built our home.

Tasting Notes:

This is your chance to savor the rich, delicious flavor of coho salmon without the smoke. Lightly seasoned with garlic, onion, and white pepper to bring out the salmon's natural flavors.

Serve It Up: Enjoy this product straight from the tin or as the star protein in your favorite seafood chowder. This is the perfect ingredient for traditional fish cakes. Mix the salmon with seasoned mashed potatoes and fry until crisp and golden brown for comfort food that connects generations. Our Smokemaster Gabe recommends this Coho Melt. What to drink with Classic Coho? Learn more here.

Source:

Southeast Alaska

Harvested:

Troll-Caught (Hook & Line)

Size: 6oz (170 grams)

Ingredients:

Coho Salmon, Salt, Pure Cane Sugar, Garlic, Onion, White Pepper

Nutrition Facts:

Serv. Size: 1/3 of can drained (50g), Servings: 3, Amount Per Serving: Calories 70, Fat Cal. 25, Total Fat 3g (5% DV), Cholest. 10mg (4% DV), Sodium 350mg (14% DV), Total Carb. 0g (0% DV), Protein 12g, Vitamin A (4% DV), Vitamin D (55% DV), Iron (4% DV), Not a significant source of trans fat, sugars, vitamin C, and calcium. Percent Daily Values (DV) are based on a 2,000-calorie diet.

About the Brand: Wildfish Cannery

Nature provides perfection—we’re here to preserve it.

For over 30 years we've been carrying on the craft and time-honored traditions of the region in the small seaside town of Klawock, home to Alaska’s very first salmon cannery more than a century ago. Klawock, located on Prince of Wales Island in Southeast Alaska, has a population of just 796, most of whom consider fishing an essential part of life.

Wildfish was founded in 1987 by Phyllis Meuller, the local school bookkeeper who saw the community's need for custom seafood processing. Today, the reigns are held by Phyllis's grandson, Chef Mathew Scaletta, who is dedicated to melding his fine-dining background (honed in foodie paradise Portland, Oregon) with his family’s craft. So three generations in and we're still here, taking the best of our traditions and adding a "new school" touch. The exploration and excellence never stop.