Smoked Coho Salmon - Wildfish Cannery
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.
Learn more and get Recipes HERE
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.
Learn more and get Recipes HERE
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.
Learn more and get Recipes HERE
Wildfish Cannery’s mission is to carry 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 and is now run by the founder'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.
