Do you can your own salmon?
We sure do! Our fish is processed entirely by hand in small batches at our family-owned smokery and cannery in Klawock, Alaska.
Where does your salmon come from? How is it caught?
We buy our wild Alaskan seafood from members of our community-based fisheries who share our commitment to quality. Our fishermen's harvest spans many different fisheries, including hook-and-line (trolling,) purse seining, drift net, and diving.
What kind of salmon comes from Alaska?
There are five species of Pacific salmon: King, Sockeye, Coho, Keta, and Pink. King is often marketed as Chinook, Sockeye as Red, and Coho as Silver, but we prefer the more colloquial terms. What the locals call them. Additionally, you can rest assured that all salmon from Alaska is wild, with fish farms banned in the state beginning in the early 90s.
Is Alaskan salmon a sustainable food?
It sure is! From strong regulations to ensuring low-impact, bycatch-reducing fishing methods, Alaska's fisheries are some of the most well-managed in the world, with sustainability written into our state constitution. Click here to learn more: http://sustainability.alaskaseafood.org/historical
Am I buying a climate-friendly product?
Unopened canned salmon requires no refrigeration whatsoever and does not require rushed overnight air transportation, meaning excessive energy consumption and carbon emissions are lower than other fresh and frozen seafood products. Our canned salmon packaging is also fully recyclable. Your purchase supports small-boat fishermen of Prince of Wales Island whose livelihoods depend on the health of our ocean and abundance of our resource.
What is the difference between White King & the more common Red King?
King (also called Chinook) salmon with white or red meat are the same species, Onchorhynchus tshawytscha. From a nutritional standpoint, research has shown they are identical in composition of lipids, moisture, protein and omega-3 fatty acids—the “good” fats that can protect one from heart disease. The rich, red meat of a wild Alaska king salmon is a vivid sight. Translucent and buttery, the deep red color comes from pigments in crustaceans in the salmons’ diet. Some king salmon – about one in 20 – have white meat due to an inability to process these pigments in their food. Although these white kings have long been coveted by many fans of king salmon, and are preferred by many Alaskans. You can learn more here: https://www.adfg.alaska.gov/index.cfm?adfg=wildlifenews.view_article&articles_id=244
Are your products nutritious? How much sodium? Is this keto-friendly?
Nutrition Facts for Wildfish Cannery products can be found here.
Canned Alaska salmon is a nutritional powerhouse. It is naturally high in many essential vitamins E, C, D and A, and minerals including zinc, iron, calcium, and selenium. Some varieties are very high in vitamin E, an antioxidant, which has proven to strengthen the immune system and lower the risk of heart disease by reducing the buildup of plaque in coronary arteries. You can learn about the Nutrition Facts of canned salmon here: https://uploads.alaskaseafood.org/2019/06/21-019_NutritionalValues.pdf
Is there added sugar?
There is a little sugar in the cure that gets rinsed off before canning, so it really only shows up in trace amounts in the final product. Sugar is commonly used when smoking meat to help form something called a pellicle, which helps capture and build the smoky flavor and appears as that classic "finish" you see on the outer surface of the meat.
Do you remove the skin and bones?
We remove the bones but leave some of the skin on—because it's nutritious and we think it tastes good!
How is the product packed: ie oil or water?
Our products are hand-packed in their own juices and oils with absolutely no additional oil or water.
Do you sell fresh and frozen salmon?
For frozen seafood options, we recommend checking out Sitka Salmon Shares, Alaska Gold, or Salmon Sisters.
If you're on Prince of Wales and looking for fresh salmon, we can point you toward some of the fisherman we work with! Drop us a line here.
How long do your products last?
All of Wildfish canned seafood, smoked or non, is shelf/pantry-stable for 5 years. Our smoked caviar is good for three. We recommend avoiding exposure to extreme temperature fluctuations, so kept indoors in a pantry is best, vs somewhere like an unheated garage or storage shed. Though we encourage bringing on day hikes or overnight outdoor campouts! :)
Once opened, transfer any uneaten canned goods into an airtight container (to prevent them from drying out too much) and keep in the fridge for up to a week.
Are your products kosher?
We are not kosher-certified.
Are your cans BPA-free?
We use BPA-free cans when we’re able to source them. Here is an article that covers how we feel about the subject: https://heated.medium.com/dont-let-bpa-stop-you-from-eating-canned-fish-28250ac686e0
Is your product different from the pouched boxes of smoked salmon I get at grocery stores?
It's not, really! What a lot of folks don't realize is that those pouches are technically cans. Though they don't look it, the technology is the same. Due to the tinned presentation, however, our products retain a higher-quality presentation ensuring that the salmon preserves the same shape and texture as when it was packed, and is not damaged due to the durable nature of the tin.
When will I know if a product that is “out of stock” will be available again?
Sign up for the restock alert on the product’s page and you'll know as soon as they're ready!
When will my order arrive?
Wildfish Cannery is located on a remote island in Southeast Alaska. While we're fortunate to be surrounded by pristine water and the freshest seafood possible, our shipping options are quite limited and we rely solely on the United States Postal Service (USPS) to ship our products. You can learn more about our Shipping and related policies here.
Do you have any recommendations for preparing my Wildfish product?
Hand packed and mindfully arranged, our products inspire a million applications—whether layered on toast, nestled into a salad, the star of a cheese plate, tucked into sandwiches or even right out of the tin. Find your inspiration in our Galley.