Let’s talk pantry clichés for a moment. Georgians stockpile peaches in syrup. Idahoans keep healthy stores of big beautiful potatoes. Mainers revere their jugs of maple. But head north to Alaska and sockeye salmon is what you'll find on the shelves. At our remote island Cannery, we have our hands on everything from king to coho, but sockeye is a true taste of home.
At home on Prince of Wales Island, you’ll find entire pantries full of this red gold— jarred and canned, smoked or "plain pack," and always a gallon Ziplock or two filled with dry-smoked strips. With preservation methods dutifully committed to memory and passed from one generation to the next, many of us complement chest freezers full of fillets with a shelf-stable bounty, carefully harvested in just the right amount to sustain us throughout the winter.
So what makes Wildfish Cannery's Smoked Sockeye so unique? For over 30 years we've been the go-to custom smokery and cannery for the island's subsistence fishermen. To put it simply, we know how the locals want to eat it.
Tasting notes: Rich smokehouse flavor, brilliant red flesh. The essence of wild Alaska, in one bite.
Serve it up: Sockeye’s brilliant red flesh is the star of the plate, the platter, or your favorite charcuterie board. Eat like the locals do, very simply, on a bed of steamed rice and a shake or two of Kelp Furikake. Mix with mayonnaise and spread on whole-wheat bread for a simple yet filling lunch. Add to fried rice, seafood soups and chowders, or this breakfast frittata.
Source: From throughout Alaska
Harvested: Drift Net
Ingredients: Sockeye salmon, salt, pure cane sugar, garlic, black pepper, all-natural wood smoke