Tasting notes: With the aroma of smoke and sea greeting you, the Smoked Coho salmon delivers big, traditional flavor with a salty brine and alder smoke notes. The flesh is dense, meaty and flakes easily. It’s a pantry staple.

Serve it up: Smoked Coho is a wonderful addition to any grain bowl or sandwich, where it adds a rich dose of umami and smoke. Or do like we do and use it to elevate the flavor and richness of (and add protein too) our favorite comfort foods. We're looking at you, Smoked Salmon Mac and Cheese...

Source:
Craig, Alaska

Harvested:
Troll-caught (Hook & Line)

Ingredients:
Coho salmon, salt, pure cane sugar, garlic, black pepper, all-natural wood smoke

Size: 3.5oz (100 grams)

Ingredients:
Coho salmon,salt, pure cane sugar, garlic, black pepper, all-natural wood smoke

Nutrition Facts:
Serv. Size: 1/3 of can drained (50g), Servings: 3 Amount Per Serving: Calories 70, Fat Cal. 25, Total Fat 3g (5% DV), Cholesterol 10mg (4% DV), Sodium 350mg (14% DV), Total Carb. 0g (0% DV), Protein 12g, Vitamin A (4% DV), Vitamin D (43%), Iron (4% DV), Not a significant source of trans fat, sugars, vitamin C, and calcium. Percent Daily Values (DV) are based on a 2,000-calorie diet

About the Brand: Wildfish Cannery
Nature provides perfection—we’re here to preserve it.

For over 30 years we've been carrying on the craft and time-honored traditions of the region in the small seaside town of Klawock, home to Alaska’s very first salmon cannery more than a century ago. Klawock, located on Prince of Wales Island in Southeast Alaska, has a population of just 796, most of whom consider fishing an essential part of life.

Wildfish was founded in 1987 by Phyllis Meuller, the local school bookkeeper who saw the community's need for custom seafood processing. Today, the reigns are held by Phyllis's grandson, Chef Mathew Scaletta, who is dedicated to melding his fine-dining background (honed in foodie paradise Portland, Oregon) with his family’s craft. So three generations in and we're still here, taking the best of our traditions and adding a "new school" touch. The exploration and excellence never stop.