Smoked. Packed in Extra Virgin Spanish Olive Oil. Stupid Rich. A Little Bit Smug About It.

Our black cod (aka, sablefish) is hook-and-line caught in the cold, deep waters of Alaska, then hand-cut and canned in Klawock—our tiny town at the edge of the Pacific. Every tin is slow-pressure cooked in small batches to hold on to the one thing that makes black cod legendary: fat. Glorious, silky, unreasonable fat.

Then we do something extra: We smoke it the same way we smoke our salmon. The smoke doesn't mask the richness of this fish. It collaborates with it. The result is a tin that hits you square in the face with flavor and leaves you standing there, reconsidering your life choices. In the best possible way.

This one-of-a-kind carton design is by the same artist who designed our Tinned Fish Forks, Rico Worl, and the Lingit phrases were put together for us by Joseph Marks. Of course, part of the fun of this little box is that YOU get to figure out what all the phrases say—bonus points for learning how to say them.