Smoked King Salmon, Wildfish Cannery, Alaska
Troll-caught in Southeast Alaska, this King Salmon delivers exactly what you want from the name alone—delicate flavor, silky texture, and buttery richness, gently kissed with smoke and spice. Balanced, luscious, and unapologetically satisfying.
- PRODUCER: Wildfish Cannery
- ORIGIN: Southeast Alaska, USA
- FISH VARIETY: King Salmon (Oncorhynchus tshawytscha)
- HARVEST METHOD: Troll-caught (Hook & Line)
- PREPARATION: Salted and smoked over natural wood with garlic, black pepper, and natural spices
- TEXTURE: Tender and silky, with soft marbling and a firm, flaky bite
- FLAVOR PROFILE:
- Aromas: Light wood smoke, sweet brine, and black pepper
- Palate: Rich, buttery, and gently sweet with balanced smoke
- Finish: Smooth and savory with a touch of spice
-
PAIRINGS:
- Sparkling rosé, aged Chardonnay, or light Pinot Noir
- Pale ale, dry cider, or mezcal cocktails
- Fresh herbs, pickled onions, or tangy sauces
-
SERVING SUGGESTIONS:
- Flake into rice bowls with avocado and ponzu
- Serve with toasted rye, crème fraîche, and dill
- Add to a smoked fish spread with mustard and capers
- INGREDIENTS: King salmon, salt, natural spices, garlic, black pepper, natural wood smoke
- CAUGHT IN: Southeast Alaska
- NET WEIGHT: 3.5oz
Our August 2024 Tin of the Month!
Located on Prince of Wales Island in Southeast Alaska, Wildfish Cannery is a family-owned and operated business. Founded in 1987 by Phyllis Meuller — a local bookkeeper in the fishing village of Klawock — the cannery originally served the custom processing needs of local fishermen. Today, Phyllis's grandson Chef Mathew Scaletta runs the operation, bringing a fine-dining background honed in Portland, Oregon to a business that has stayed stubbornly, deliberately small.
This month's tin is Wildfish's Smoked King Salmon — a limited-run production and a genuine treat. King Salmon (also known as Chinook) is the largest of the Pacific salmon species, prized for its rich, buttery flavor and high fat content. Compared to other varieties, it's more delicate and refined on the palate — the kind of fish that doesn't need much help. Wild King populations are carefully managed through strict harvest quotas and habitat protections, sustaining fishing communities like Klawock across generations. This fish is troll-caught on hook and line, which means less bycatch and a cleaner catch from the start.
Scaletta keeps his canning recipes intentionally minimal, letting the seafood speak for itself. Wildfish purchases fish at peak harvest, hand-packs every can, and brines each piece in a simple seasoning blend before smoking it over all-natural alderwood. The result is deeply smoky, well-seasoned, and satisfying — this one has real presence in the tin.
I loved it folded into a creamy, crunchy mayo-based salad and spooned over buttery Ritz crackers (highbrow-lowbrow is a perfectly valid approach). It pairs beautifully with a bright, fruity Santa Barbara Pinot Noir or a luscious Grenache Rosé. —Simi Grewal, DECANT Co-Founder and Salmon Sampler
Smoked King Salmon, Wildfish Cannery, Alaska
Troll-caught in Southeast Alaska, this King Salmon delivers exactly what you want from the name alone—delicate flavor, silky texture, and buttery richness, gently kissed with smoke and spice. Balanced, luscious, and unapologetically satisfying.
- PRODUCER: Wildfish Cannery
- ORIGIN: Southeast Alaska, USA
- FISH VARIETY: King Salmon (Oncorhynchus tshawytscha)
- HARVEST METHOD: Troll-caught (Hook & Line)
- PREPARATION: Salted and smoked over natural wood with garlic, black pepper, and natural spices
- TEXTURE: Tender and silky, with soft marbling and a firm, flaky bite
- FLAVOR PROFILE:
- Aromas: Light wood smoke, sweet brine, and black pepper
- Palate: Rich, buttery, and gently sweet with balanced smoke
- Finish: Smooth and savory with a touch of spice
-
PAIRINGS:
- Sparkling rosé, aged Chardonnay, or light Pinot Noir
- Pale ale, dry cider, or mezcal cocktails
- Fresh herbs, pickled onions, or tangy sauces
-
SERVING SUGGESTIONS:
- Flake into rice bowls with avocado and ponzu
- Serve with toasted rye, crème fraîche, and dill
- Add to a smoked fish spread with mustard and capers
- INGREDIENTS: King salmon, salt, natural spices, garlic, black pepper, natural wood smoke
- CAUGHT IN: Southeast Alaska
- NET WEIGHT: 3.5oz
Our August 2024 Tin of the Month!
Located on Prince of Wales Island in Southeast Alaska, Wildfish Cannery is a family-owned and operated business. Founded in 1987 by Phyllis Meuller — a local bookkeeper in the fishing village of Klawock — the cannery originally served the custom processing needs of local fishermen. Today, Phyllis's grandson Chef Mathew Scaletta runs the operation, bringing a fine-dining background honed in Portland, Oregon to a business that has stayed stubbornly, deliberately small.
This month's tin is Wildfish's Smoked King Salmon — a limited-run production and a genuine treat. King Salmon (also known as Chinook) is the largest of the Pacific salmon species, prized for its rich, buttery flavor and high fat content. Compared to other varieties, it's more delicate and refined on the palate — the kind of fish that doesn't need much help. Wild King populations are carefully managed through strict harvest quotas and habitat protections, sustaining fishing communities like Klawock across generations. This fish is troll-caught on hook and line, which means less bycatch and a cleaner catch from the start.
Scaletta keeps his canning recipes intentionally minimal, letting the seafood speak for itself. Wildfish purchases fish at peak harvest, hand-packs every can, and brines each piece in a simple seasoning blend before smoking it over all-natural alderwood. The result is deeply smoky, well-seasoned, and satisfying — this one has real presence in the tin.
I loved it folded into a creamy, crunchy mayo-based salad and spooned over buttery Ritz crackers (highbrow-lowbrow is a perfectly valid approach). It pairs beautifully with a bright, fruity Santa Barbara Pinot Noir or a luscious Grenache Rosé. —Simi Grewal, DECANT Co-Founder and Salmon Sampler