Wildfish Cannery Wild Lingcod with Toasted Garlic & Olive Oil Klawock, Alaska

3.5oz tin

This one is for the tinned fish die-hards. 

We left the skin on the fillet to preserve the nice layer of gelatinous fat sandwiched between the skin and the meat. 

The can is topped off with a premium Spanish olive oil and a whole toasted garlic clove. 

What's a lingcod? Think of it like a much uglier halibut. The meat is delicate and flakes nicely.

• SOURCE: Bering Sea
• HARVEST: Hook & Line
• FLAVOR PROFILE: Garlic-gilded lingcod, olive oil richness, flakes like a boss
• PAIRS WELL WITH: Slap it on a cracker, pile it on a hunk of toasted bread, stir it into pasta- Lingcod plays nice with anything. Flake it, savor it, sip a beer, or a cheeky dram. No rules, just bold whitefish that doesn't quit.

Where’s Klawock you ask? You’re not alone. It’s a small fishing town on a string of islands in SE Alaska in the middle of nowhere. Most people think it’s Canada. It’s not. And pretty much everyone thinks it has damn good fish. It does. Which is probably why the Tlingit have set up fishing camps here for thousands of years.

With all the tinned fished brands popping up, you’d think there was a cannery boom. There isn't. There’s a rash of new brands riding the backs of real canneries—most of them overseas. That’s all fine and dandy, but it’s not how we do things. We’re putting America on the premium tinned fish map. We can our own fish, create jobs for the community, and share that unmistakable taste of Alaska with the world.