Tasting notes:

Wild Alaska pink salmon have rosy pink flesh and a light, delicate flavor, making them an excellent vehicle for sauces. Pink salmon are the most abundant wild salmon species from Alaska, which also makes them an economical choice. Our smoked pink salmon is the perfect choice for smoked seafood lovers looking for a milder smoked salmon flavor. Smoked pink salmon is an excellent source of Omega-3s, protein, selenium, phosphorus, and potassium.

Serve it up:

Mix with finely chopped Barnacle Dill Kelp Pickles and a dollop of your favorite mayo—we're partial to the richness and novelty of the Kewpie brand—then serve it island-style on Sailor Boy Pilot Bread brand crackers or inside lightly toasted basic white bread. You can certainly follow a recipe, but locals will encourage you to find your own balance. Our mild smoked pink can also be the star protein in your favorite brown rice bowl, or mixed with red onion and lemon and dress-up tortilla chips.

Source:

Southeast Alaska

Harvest:

Purse Seine

Size: 6oz

Ingredients:

Pink salmon, salt, pure cane sugar, garlic, black pepper, all-natural wood smoke

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.