Wildfish Cannery Smoked King Salmon


Tasting notes: King salmon is, well, king. Its texture is tender yet firm. It’s a crowd-pleasing favorite with a delicate flavor and a decadent richness. It’s sweet and a little smoky, and the marbling of healthy fats makes it a guilt-free treat.

Serve it up: Serve it as your centerpiece or eat it straight out of the can. We won’t judge.

Source: Southeast Alaska

Harvest: Troll-caught (Hook & Line)

6oz tin

Pictured as a dip with crackers and cucumbers.

In stock

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Ingredients: King Salmon (Oncorhynchus tshawytscha), Salt, Pure Cane Sugar, Spices, Natural Alderwood Smoke


  1. Justin Charity (verified owner)

    I eat a lot of salmon of varying origin and quality but typically bought off ice at the fish market and cooked at home. this tin is clutch when I simply can’t be bothered but still want to have a good time — it’s a bit sweet and delicate and, frankly, pretty. a miracle of preservation.

  2. twa101 (verified owner)

    Yet another Wildfish tin and yet another winner. A nice smelling tin, briny with a good bit of smoke. One large and two smaller pieces of well smoked salmon with the fatty skin still intact. There was a nice contrast of textures between the slightly chewy smoked bark side to and the much softer texture of the rest of the fillet. Again, one thing that is clear is that Wildfish has their smoking process dialed in. It looked and honestly smelled like it was over smoked but the taste was beautifully balanced with the smoke, salt and sugar. I know that King Salmon is considered to be a higher grade than Sockeye, but I think I would give the slight edge to their smoked Sockeye because I preferred its firmer texture. Yes, this was a pricey tin, but one thing to consider is that this is a six ounce tin. Most of the tins that I normally eat are in the 3.5 to 4 ounce range. Wildfish tins are big enough to share if you dare. I won’t be eating their products everyday, but I will be keeping a can or two of theirs in my pantry for those small pat on the back days.

  3. Charles Buck (verified owner)

    This can was a splurge and treat to myself. I love salmon in all forms and the Wildfish Cannery example was astonishing. I’m one to always sample the brine from the tin; this was salty, smokey and with an essence of salmon in a tasteful way. I could see this brine being used in a cold or warm pasta with capers and lemon zest, easily. The king salmon was tender, perfectly moist and sweetly smoked with a great balance between salmon and smoke as the fish was consumed. The quantity of fish is enough for two, though I was starving after a long walk and that tin went down beautifully on a bed of fresh greens.

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