The Tinned Fish 25 · No. 2 of 25
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No.2Photo: FishNook
Smoked · North America
Smoked Sockeye Salmon
From Wildfish Cannery · Klawock, Alaska
Smoked, hand-packedNot spicyA small family-run cannery and smokery on Prince of Wales Island in Southeast Alaska, which for decades has smoked and canned fish for the island's subsistence fishermen. The sockeye gets salt, cane sugar, garlic, black pepper and wood smoke.
Deep red, firm and properly smoky. It tastes like it came off a dock, because it more or less did.
Eat it withDark rye and butterA dip with cream cheese and dillA cold lagerWildfish Cannery doesn't sell this tin direct here, so the button goes to FishNook, a shop that carries it.
Chef's quick recipe
Smoked sockeye toast with lemony cream cheese
10 min · 4 toasts · Cream cheese loosened with lemon carries the smoke; capers and red onion cut the richness.
Save to my recipesYou need
- 1 tin Wildfish smoked sockeye (about 3.5 oz / 100 g)
- 4 oz (115 g) cream cheese, soft
- Zest of ½ lemon and 2 tsp juice
- 2 tbsp chopped dill, plus sprigs
- Black pepper
- 4 slices dark rye or sourdough
- 1 tbsp capers, drained
- ¼ small red onion, sliced paper-thin
How to make it
- Beat the cream cheese with the lemon zest, juice, chopped dill and a good grind of pepper until smooth and spreadable.
- Toast the bread until crisp at the edges, about 2 minutes a side in a pan or toaster.
- Spread the toast thickly with the cream cheese, right to the edges.
- Break the salmon into large flakes and pile it on.
- Top with capers, red onion and dill sprigs. Cut each toast in half and serve right away.
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How to buy a good tin. Look for the fish named on the front (sardines, not "fish"), olive oil rather than "vegetable oil", and a cannery's name and town on the back.
Keep it. Most tins last years in a cool cupboard, and sardines in oil get better with a year or two. Anchovies are the exception: keep them in the fridge.
Serve it. Warm oily fish a little (stand the closed tin in hot tap water for 5 minutes). Chill shellfish in escabeche for 10 minutes. Always keep the oil: it's the sauce.
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Wildfish Cannery didn't pay to be here. Order goes straight to FishNook. The recipe is Chef's own, in our words.
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