Wildfish Cannery Smoked Herring


Despite sustainability and nutrition advice from Chefs, seafood experts, and nutritionists, smoked herring is too often hard to find in the US, tucked away in the hidden corner of the supermarket. Not so in other countries where herring is immortalized—especially Europe—where herring culture reveres the sacred fish for its taste, versatility, and heart-healthy Omega 3s. 

We source our herring from the pure, remote waters of Western Alaska where the fishery is managed sustainably and provides economic support for residents of the remote village of Togiak, Alaska (pop. 857.) 

Tasting notes: Smoked herring delivers robust, savory flavor with a rich dose of umami and smoke. Herring is a smaller fish, and after smoking over Alder chips, the skin turns slightly crisp, and the flesh transforms into a rich mahogany brown. The result is a tin of tempting bite-sized morsels that look beautiful right out of the tin or in a pasta dish. 

Serve it up: While early American food culture once celebrated the herring, with dishes like the Skully Jo Fish Bake originating from seafood ports such as Gloucester, we recommend any throwback recipes drawing flavor inspiration from herring-worshipping countries. In the UK, smoked herring (or kippers) are often enjoyed for breakfast. In Scandinavian countries, smoked herring is commonly served alongside a simple dill sauce. Smoked herring is delicious when paired with potatoes, as is the custom in northern Europe. 

For a modern approach, take some advice from James Beard Foundation Award-winning chef Renee Erickson and serve smoked herring with room-temperature butter, shallots, lemon juice, and cayenne. 

Pair with a nice lager or pale ale at the start of the day, à la Ernest Hemingway.

Source: Bristol Bay, Alaska

Harvested: Purse-Seine, Gillnet

170g (6 oz) tin

Pictured with paprika, butter, and toasted baguette.

In stock


Ingredients: Herring (Clupea pallasii), Salt, Pure Cane Sugar, Spices, Natural Alderwood Smoke

Nutrition Facts: Serv. Size: 2oz (57g), Servings: 3.5, Amount Per Serving: Calories 89, Fat Cal. 54, Total Fat 6g (9% DV), Sat. Fat 1.2g, Trans Fat 0g (0% DV), Cholest. 32g (11% DV), Sodium 189mg (8% DV), Total Carb. 0.1g (0% DV), Protein 8.7g (17%), Vitamin A (4% DV), 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.

Watch Matthew Carlson open and enjoy this smoked herring.

Check out the Mouth Full of Sardines blog post about this tin.


  1. Hream McDan (verified owner)

    Beautiful can of smoked fish, unlike any other that I’ve had. Somewhat similar flavor profile to kipper snacks but 3 or 4 levels elevated above that. Smoke levels were perfect, no overly fishy smell, and I appreciated the slight, slight sweetness in the sauce. I enjoyed them at room temp right out of the can but would probably warm them up slightly next time.

    Important to note, this can is 2x the size of a normal tin of sardines – it’s a LOT of fish – so while spending $12 on it may seem like an expensive splurge, it’s actually equivalent to paying $6/tin. Absolutely a rebuy.

  2. Jeff (verified owner)

    This tin is a texture and flavor masterpiece, while also presenting a feast for the eyes.

    Opening this tin presents an array of large filet pieces mixed in with smaller bits, showing a spectrum of light brown, rich caramel, and mahogany colored flesh with shimmery bits of skin peeking through here and there. While taking in the beauty of the fish, the aroma hits with a strong but rounded smoky, fishy, and earthy note.

    Straight from the tin this smoked herring is an absolute treat. The pieces range in texture from semi-firm to somewhat soft, and the flavor is complex, starting with a bit of sweetness, then smoky, on to fishy, then rounding out with some earthiness.

    After sampling a few pieces straight from the tin, I piled the pieces onto a bowl of warm short-grained rice. Moving past a few bites of fish and rice, I tried adding some acidity in the form of some pickled red onions, and they were almost no match for the complexity of the fish. Finally I added in some kimchi and the added texture and spice were just perfect.

    I’ve had some great tins of smoked herring, plenty of which I eat in a regular rotation and will continue to do so. This tin is something different – it almost seemed like a special occasion when I finished it. There’s enough fish to share in this tin, though I didn’t, so maybe grab two tins so that you can share with someone special.

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