Smoked Herring, Wildfish Cannery, Alaska
Wild-caught in Southeast Alaska and smoked in small batches using all-natural wood, this herring is bold, savory, and rich with umami. A nod to Northern European traditions, this tin delivers a smoky, satisfying bite—perfect with potatoes or beer, morning or night.
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PRODUCER: Wildfish Cannery
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ORIGIN: Southeast Alaska, USA
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FISH VARIETY: Pacific Herring (Clupea pallasii)
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HARVEST METHOD: Purse seine
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PREPARATION: Cured with salt, brown sugar, garlic, and black pepper, then smoked over natural wood
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TEXTURE: Meaty and dense, with a firm flake and oily richness
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FLAVOR PROFILE:
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Aromas: Campfire smoke, sweet brine, black pepper
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Palate: Deeply savory with brown sugar roundness and smoky intensity
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Finish: Long and rich, with balanced salt and spice
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PAIRINGS:
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Pale ale, lager, or crisp white wine
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Dry cider, aquavit, or peated whisky
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Pickled onions, mustard, or rye crackers
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SERVING SUGGESTIONS:
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Warm gently and serve with boiled potatoes and dill
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Flake onto toast with mustard and pickled veg
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Pair with eggs and greens for a Northern breakfast-style plate
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INGREDIENTS: Herring, salt, brown sugar, garlic, black pepper, natural wood smoke
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CAUGHT IN: Southeast Alaska
Rustic, smoky, and deeply flavorful—this is Alaska’s answer to the kipper.
Smoked Herring, Wildfish Cannery, Alaska
Wild-caught in Southeast Alaska and smoked in small batches using all-natural wood, this herring is bold, savory, and rich with umami. A nod to Northern European traditions, this tin delivers a smoky, satisfying bite—perfect with potatoes or beer, morning or night.
-
PRODUCER: Wildfish Cannery
-
ORIGIN: Southeast Alaska, USA
-
FISH VARIETY: Pacific Herring (Clupea pallasii)
-
HARVEST METHOD: Purse seine
-
PREPARATION: Cured with salt, brown sugar, garlic, and black pepper, then smoked over natural wood
-
TEXTURE: Meaty and dense, with a firm flake and oily richness
-
FLAVOR PROFILE:
-
Aromas: Campfire smoke, sweet brine, black pepper
-
Palate: Deeply savory with brown sugar roundness and smoky intensity
-
Finish: Long and rich, with balanced salt and spice
-
-
PAIRINGS:
-
Pale ale, lager, or crisp white wine
-
Dry cider, aquavit, or peated whisky
-
Pickled onions, mustard, or rye crackers
-
-
SERVING SUGGESTIONS:
-
Warm gently and serve with boiled potatoes and dill
-
Flake onto toast with mustard and pickled veg
-
Pair with eggs and greens for a Northern breakfast-style plate
-
-
INGREDIENTS: Herring, salt, brown sugar, garlic, black pepper, natural wood smoke
-
CAUGHT IN: Southeast Alaska
Rustic, smoky, and deeply flavorful—this is Alaska’s answer to the kipper.