Rockfish in Garlic and Sumac, Wildfish Cannery, Alaska
Rockfish in Garlic and Sumac, Wildfish Cannery, Alaska
Wildfish Cannery is a cult favorite out of Klawock, Alaska, known for its dedication to sustainably caught seafood and innovative flavor combinations. With deep roots in Southeast Alaska’s fishing traditions, the team at Wildfish works closely with small-boat fishers to source pristine catch, preserving it at peak freshness using smoke, salt, and skill.
This tin features firm, flaky wild-caught rockfish from the icy Alaskan waters, seasoned with fragrant garlic and a bright hit of sumac. The result is an earthy, citrusy, and deeply savory conserva that delivers both comfort and complexity.
TASTING NOTES:
Clean and meaty texture with layers of umami, light garlic warmth, and a zippy lift from the sumac’s tangy bite.
SERVING SUGGESTION:
Serve over warm lentils with yogurt and herbs, stuff into pita with cucumber and tahini, or flake onto a garlicky flatbread with pickled onions and arugula.
PAIRING:
Try it with a chilled skin-contact white or a dry rosé—something zesty and textural that can hang with the sumac. Our pick: Tatomer 'Hinter der Mauer' White Blend, Central Coast, California 2023.
Rockfish in Garlic and Sumac, Wildfish Cannery, Alaska
Rockfish in Garlic and Sumac, Wildfish Cannery, Alaska
Wildfish Cannery is a cult favorite out of Klawock, Alaska, known for its dedication to sustainably caught seafood and innovative flavor combinations. With deep roots in Southeast Alaska’s fishing traditions, the team at Wildfish works closely with small-boat fishers to source pristine catch, preserving it at peak freshness using smoke, salt, and skill.
This tin features firm, flaky wild-caught rockfish from the icy Alaskan waters, seasoned with fragrant garlic and a bright hit of sumac. The result is an earthy, citrusy, and deeply savory conserva that delivers both comfort and complexity.
TASTING NOTES:
Clean and meaty texture with layers of umami, light garlic warmth, and a zippy lift from the sumac’s tangy bite.
SERVING SUGGESTION:
Serve over warm lentils with yogurt and herbs, stuff into pita with cucumber and tahini, or flake onto a garlicky flatbread with pickled onions and arugula.
PAIRING:
Try it with a chilled skin-contact white or a dry rosé—something zesty and textural that can hang with the sumac. Our pick: Tatomer 'Hinter der Mauer' White Blend, Central Coast, California 2023.