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5 Reasons To Love Wildfish Cannery Smoked King Salmon

5 Reasons To Love Wildfish Cannery Smoked King Salmon

 

1. It's Accessible 

King salmon is just as sustainable, yet less abundant, than other varieties of Alaska salmon such as sockeye and pink. The simple principle of supply versus demand means, if you see Alaska king salmon in the fresh case at your local grocery store, it's likely going to come with a pretty high price tag. We buy those same fresh king salmon and preserve them at peak freshness in a tin to be enjoyed all year-long. Although our Smoked King is a little pricier than our Smoked Pink, the affordability factor is still high when compared to that fillet of fresh king salmon at Pike Place for $75/lb.

Enjoying King Straight From The Can

2. It Tastes Really Really Good

King salmon are characterized by velvety texture, an impressively large flake, and a rich luxurious flavor. Our Smoked King generally has a milder flavor than Smoked Sockeye, yet its richness is unrivaled. At Wildfish Cannery, we sell two varieties of smoked king salmon, the traditional red king, and a highly-coveted Smoked White King. White King (or Ivory King) occurs in roughly 1 in 20 king salmon, as we saw in this review many believe the ivory flesh is even more densely oiled than a standard king which results in a buttery lavish flavor (check out this blog post if you'd like to learn more!). Other Alaskans remark that there's no difference. We suggest you try both and report back to us! 

King Salmon Overhead Photo

3. It's Good For You Too

Alaska king salmon wears the crown when it comes to long chain Omega-3 fatty acids DHA & EPA. The benefits of DHA & EPA include improved heart health and improved brain function. A 3-ounce serving of our Smoked King salmon provides 22 grams of protein and 100% of daily B-12. You can read the full nutritional profile here.

Offloading Salmon At Dock

4. It's Sustainable

Do you know your fishermen? Each tin of Wildfish Cannery King Salmon is traceable to the fisherman and vessel that harvested it, by law. For generations, hook & line commercial salmon fishermen (called “trollers”) have been hitting the water every July 1st for the first King salmon opening of the summer. A low-impact fishery you might dub as “artisanal,” Wildfish Smoked King Salmon comes from trollers that can be seen skimming the waters surrounding Prince of Wales Island that first week of July. In Alaska, sustainable fishing is written directly into the state constitution and here our seafood is responsibly managed utilizing a world-leading science-based approach to help communities thrive for generations without compromising the ongoing health of the species or the health of the ecosystem. Alaska has never had a species of commercially harvested seafood on the endangered species list. Here in Alaska, finfish farming is illegal, meaning all seafood from Alaska is wild.  

 

Brunch Board

 5. The Possibilities Are Truly Endless

From sea-cuterie board presentations, to rich and elegant spreads, light and healthy appetizers, and delicious entrees, there's never a wrong time of day to eat tinned fish, and Wildfish Cannery Smoked King proves that point through and through. Don't just take our word for it, take some advice from the experts too. Try this recipe featuring Smoked King from leading seafood expert and sustainable seafood advocate Jen Bushman for smoked salmon and caper dip or check out what Philadelphia Inquirer Food Critic Craig Laban has to say on the subject of Wildfish Smoked King. 

White King Salmon Beverage Pairings

Beverage pairings: Both of our smoked king products walk the knife edge between rich and naturally sweet. Look for something that will play well on that edge. When it comes to beer, Allagash White couldn’t be better suited for the job. Spiced delicately with orange peel and coriander, it has a peppery and lightly fruity aroma and a pillowy mouthfeel that elevates the salmon. Look for Belgian-style witbiers if you can’t find Allagash’s version. If you’re more in the wine or cider drinking mood, we would recommend something with a gentle acidity, and a solid but not over-whelming minerality. A muscadet (Jo Landron La Louvetrie Muscadet Sur Lie) or Norman or Breton-style cidre (Etienne Dupont Cidre Bouché Brut de Normandie) would be perfect. Their acidity and minerality are natural complements to king salmon. 

Pro tip: always save the canning liquid, learn why here

 

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