Yes, and the number of producers is growing. American canneries work in Alaska, the Pacific Northwest, New England, and the Great Lakes, most of them small operations packing by hand rather than at industrial scale.

Different species, similar care. American producers work with salmon, albacore, oysters, surfclams, and freshwater whitefish rather than sardines and cockles. Processing standards at the small end are comparable.

Smoked salmon and smoked oysters from the Pacific Northwest, albacore from the West Coast, and smoked whitefish from the Great Lakes. Each tastes distinctly of its water rather than mimicking European tins.

Smaller production runs, higher domestic labor costs, and hand packing. Most US canneries in this category produce a fraction of what a Galician cannery does, so the per-tin cost is higher.

Shorter supply chains help, and several US producers are certified or work with tracked fisheries. Check individual producers rather than assuming, since practices vary as much domestically as they do abroad.