Wildfish Cannery Rockfish with Garlic and Sumac

$20.00 / 3.88 oz Eachprice is $20.00 by 3.88 oz Each

by Wildfish Cannery
United States

Wildfish Cannery’s Rockfish With Garlic & Sumac has an accessible yet refined flavor that’ll win over tinned fish newbies and afficionados alike. Line-caught in southeast Alaskan waters, the meaty rockfish is hand-packed with a blend of two Spanish olive oils—one bold with bite, and one sweetly mild. Bright sumac and zesty garlic add to the savory, buttery flavor. Add it to a grain bowl, craft an easy, elevated app by serving with crostini and Mt. Vikos Artichoke Spread.

“On those days when I can’t find anything to eat for lunch, this tinned fish is a pantry savior! Mild and buttery yet meaty and substantial—with some crusty bread and a squeeze of lemon, I’m completely satisfied!”

Murray's Cheesemonger, Bleecker Street – New York, NY

Rockfish, Sumac, Extra Virgin Olive Oil, Garlic, Black Pepper, Sea Salt.

Rockfish is a mild white fish known for its firm texture and nutty flavor. It’s a great option for those who prefer subtler tasting fish.
This is made with a 50/50 blend of two Spanish olive oils: Picual and Arbequina. Picual has an intense peppery taste, while Arbequina is fruity and delicate.
Wildfish Cannery’s rockfish is line-caught and never sourced from fleets that use trawl nets.
This is the perfect gateway to tinned fish and makes a fine snack alongside olives like Regalis Cracked Verdial Olives.

Phyllis Meuller opened Wildfish Cannery in Alaska in 1987. What began as a smokehouse intended for feeding the community grew into a cannery in 2003 when Greg Scaletta began canning Phyllis’s popular smoked salmon.
They operate out of Klawock, a small town in southeast Alaska known for its fishing industry.
Wildfish Cannery is hands-on at every stage of production, buying directly from fisherman and packing the cans themselves.
All of their fish is wild-caught and never captured from a trawl net or mega-fleet.