Wildfish Cannery Smoked White King Salmon (Limited)

$17.99

In stock

Qty
  • Caught in North Pacific

  • Preserved in Brine

  • Product of United States

  • Salmon

  • Sourced in Alaska

  • Sourced in Prince Wales Island

  • Tinned Fish

  • Tinned Seafood Fillet or Other

  • Tinned Seafood Smoked

  • Tinned Seafood with Garlic

  • Tinned Seafood with Pepper

  • Wildfish

Moist, smoky, tender, and sweet, Wildfish Cannery’s Smoked White King Salmon is a delicious and even rarer treat than its standard King counterpart.
As its name suggests, King salmon (also called Chinook), is regal in size, appearance and taste. Known for its flaky, fat-rich flesh, this fish makes for one decadent tin. “White King” is the name given to the five-percent of fish in this same species that cannot process pigment and thus present with a light, pale flesh, that some say offers a subtle, but noticeable difference in taste.

The large fillets of buttery meat come deboned, with the skin still intact, making them perfect for offering table-side right out of the tin and tasted side by side with their more common counterpart.

TASTING: flaky, rich, smoky, sweet

PAIRING: grüner, sour cream, chives

INGREDIENTS: White King Salmon, Salt, Pure Cane Sugar, Garlic, Black Pepper, All-Natural Wood Smoke

CAUGHT IN: Southeast Alaska

In stock

Qty
  • Caught in North Pacific

  • Preserved in Brine

  • Product of United States

  • Salmon

  • Sourced in Alaska

  • Sourced in Prince Wales Island

  • Tinned Fish

  • Tinned Seafood Fillet or Other

  • Tinned Seafood Smoked

  • Tinned Seafood with Garlic

  • Tinned Seafood with Pepper

  • Wildfish

Moist, smoky, tender, and sweet, Wildfish Cannery’s Smoked White King Salmon is a delicious and even rarer treat than its standard King counterpart.

As its name suggests, King salmon (also called Chinook), is regal in size, appearance and taste. Known for its flaky, fat-rich flesh, this fish makes for one decadent tin. “White King” is the name given to the five-percent of fish in this same species that cannot process pigment and thus present with a light, pale flesh, that some say offers a subtle, but noticeable difference in taste.

The large fillets of buttery meat come deboned, with the skin still intact, making them perfect for offering table-side right out of the tin and tasted side by side with their more common counterpart.

TASTING: flaky, rich, smoky, sweet

PAIRING: grüner, sour cream, chives

INGREDIENTS: White King Salmon, Salt, Pure Cane Sugar, Garlic, Black Pepper, All-Natural Wood Smoke

CAUGHT IN: Southeast Alaska