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 Kelp 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 a breakfast frittata.
Wildfish Cannery catches and cans their own fish in a small fishing town on a chain of islands in Southeast Alaska. The family-run company is as fierce about sustainability and traceability as it was when it first opened in 1878.
3.5 oz
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 Kelp 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 a breakfast frittata.
Wildfish Cannery catches and cans their own fish in a small fishing town on a chain of islands in Southeast Alaska. The family-run company is as fierce about sustainability and traceability as it was when it first opened in 1878.
3.5 oz
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