Tasting notes:

Smoky, briny, and succulent (pun definitely intended), our 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:

We like it paired with a fine whiskey, or dressed in olive oil and lemon for an amazingly smoky Pulpo a la Gallega. Like many of our offerings, we recommend first enjoying straight from the can, but then please let your curiosity get the better of you. Get started with some of our favorite Galley inspirations, from the sinful Octo-Mayo with Nori Fries to our playful spin on Osaka's favorite street food, to a light and bright Farro Salad.

Source:

Caught in the Bering Sea by Dustan Dickerson on the F/V Raven Bay

Harvested: Octopus is a common bycatch species, but that doesn’t mean it’s not a great catch.

Ingredients: Giant Pacific octopus, salt, pure cane sugar, garlic, black pepper, all-natural wood smoke

Size: 6oz

Ingredients:

Giant pacific octopus, salt, pure cane sugar, garlic, black pepper, all-natural wood smoke

Nutrition Facts:

Serv. Size: 2oz (57g), Servings: 3, Amount Per Serving: Calories 45, Fat Cal. 5, Total Fat .5g (1% DV), Sat. Fat 0g (0% DV), Trans Fat 0g (0% DV), Cholest. 25mg (8% DV), Sodium 160mg (7% DV), Total Carb. 1g (0% DV), Protein 8g, Vitamin A (2% DV), Vitamin C (4% DV), Calcium (2% DV), Iron (15% 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.