Wildfish Cannery Smoked Sockeye Salmon


Let’s talk pantry clichés for a moment. Washingtonians stock preserved apples. Georgians stockpile peaches in syrup. Idahoans keep healthy stores of big beautiful potatoes. Mainers revere their jugs of maple. But head north to Alaska, and it’s sockeye salmon through and through. At our remote island Cannery, we honor many species of salmon, but when it comes to choosing our favorite, sockeye is the true king.

Here in the Last Frontier, you’ll find entire pantries full of red gold— jarred and canned sockeye, smoked or not, and always a gallon Ziplock or two filled with dry-smoked, red strips. With preservation methods dutifully transcribed and passed from one generation to the next, many of us complement our shelf-stable bounty with chest freezers full of sockeye salmon fillets, carefully harvested in just the right amount to sustain us throughout the winter.

So what makes our Smoked Sockeye salmon so unique? Well, we know how the locals want to eat it (we custom process many local harvests, for starters!) The color, texture, and flavor is unlike any of its four salmon species counterparts.

We’ve been eating this product for generations, so we thought you might like it too.

Tasting notes: Rich smokehouse flavor, brilliant red flesh. The essence of wild Alaska, in one bite.

Serve it up: Sockeye’s brilliant red flesh is the star of the plate, the platter, or your favorite charcuterie board. Eat like the locals do, very simply, on a bed of steamed rice and a shake or two of furikake. Mix with mayonnaise and spread on whole-wheat bread for a simple yet filling lunch. Add to fried rice, seafood soups and chowders, or this breakfast frittata.

Source: From throughout Alaska

Harvested: Drift Net

6 oz tin

In stock


Ingredients: Sockeye Salmon (Oncorhynchus nerka), Salt, Pure Cane Sugar, Spices, Natural Alderwood Smoke


  1. twa101 (verified owner)

    Wow! Just wow! I definitely underestimated this unassuming tin. Never had Wildfish before, but they saved all the sexy for the inside of the tin. Honestly, pictures cannot show how beautiful this is. I just sat and looked at the open tin for a bit. A vibrant mix of dark red and orange flesh glistening from its own natural fat. This smelled very fresh and heavily smoked. Some of it fell apart getting it out as two pieces stuck to the side of the can. Tender and succulent with the skin providing some fattiness. I was worried that this was over smoked, but it was purr-fect. Strong, but not overpowering, with just a touch of sweetness and black pepper. I had to resist the urge to Hoover the entire tin, but this is something that needed to be eaten slowly and savored. This would be a tough tin to share as you will want to have it all for yourself but would make for a great gift for a very good friend.

    I know little about the different types of salmon and have no idea as to where sockeye ranks among the connoisseurs, but I can honestly say that this was the best tinned salmon that I have ever had. Pricey? Yes, but absolutely a great special occasion splurge tin.

  2. Matt (verified owner)

    Cracked the tin and was greeted by lots of healthy plump salmon fillets. The salmon was a gorgeous reddish color and the skin was nice and soft. The smoke flavor was a bit acrid on it’s own, which was surprising, but some crème fraiche and bread evened it out. Not my favorite tin of salmon but also my first from wild fish cannery and will certainly not be my last. Fantastic value for the quantity and quality of salmon you get!

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