{"product_id":"wildfish-cannery-smoked-black-cod-in-evoo","title":"Smoked Black Cod in EVOO","description":"\u003ch2\u003eAbout This Tin\u003c\/h2\u003e\n\u003cp\u003eBlack cod has a fat content that puts most fish to shame — and Wildfish Cannery knows exactly what to do with it. This hook-and-line caught sablefish from Southeast Alaska is cured, then cold-smoked over all-natural hardwood before being hand-packed in extra virgin olive oil at Wildfish's small-batch cannery in Klawock, on Prince of Wales Island. The result is something deeply savory and unapologetically rich — layers of woodsmoke over buttery fish, rounded out with black pepper and garlic. It's the kind of tin you open once and immediately want a second of.\u003c\/p\u003e\n\u003cp\u003eFounded in 1987 by Phyllis Mueller as a community smokehouse, Wildfish Cannery has been canning wild Alaska seafood for over three decades. Now run by her grandson Mathew Scaletta, a former restaurant chef, the cannery remains one of a small number of actual craft canneries in North America — not a brand that contracts out, but a place that smokes and packs its own fish from the same fishing community it has sourced from since day one. The striking tin artwork is by Rico Lanáat' Worl, a Tlingit\/Athabascan artist and social designer whose formline work celebrates indigenous resilience in Southeast Alaska.\u003c\/p\u003e\n\n\u003ch3\u003eWhat Makes It Special\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eThe Fish:\u003c\/strong\u003e Black cod (sablefish) is one of the fattiest fish in cold Pacific waters — more omega-3s per serving than most salmon, with a natural richness that handles smoke exceptionally well.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eThe Method:\u003c\/strong\u003e Hook-and-line caught and cold-smoked over all-natural hardwood, then packed by hand at a working cannery — not a co-packer — in a remote Alaskan fishing town.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eThe Collaboration:\u003c\/strong\u003e Box artwork by Rico Lanáat' Worl, Tlingit\/Athabascan artist and founder of Trickster Company, a platform for empowering indigenous artists across Southeast Alaska.\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch3\u003ePerfect Pairings\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eWarm Grains:\u003c\/strong\u003e Spoon over a bowl of short-grain rice or farro while still warm, letting the EVOO and fish juices absorb into the grain. Top with a soft egg and pickled cucumbers.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eSmoked Fish Toast:\u003c\/strong\u003e Spread onto thick-cut sourdough with cream cheese, thinly sliced radish, and capers. A squeeze of lemon cuts through the fat perfectly.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003ePasta:\u003c\/strong\u003e Toss with spaghetti, the tin's olive oil, lemon zest, and a handful of fresh parsley for a fast weeknight meal that tastes like it took much longer.\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch3\u003eProduct Details\u003c\/h3\u003e\n\u003cp\u003e\u003cstrong\u003eIngredients\u003c\/strong\u003e: Wild Alaska Black Cod, Extra Virgin Olive Oil, Sea Salt, Black Pepper, Garlic Powder, All Natural Hardwood Smoke\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWeight\u003c\/strong\u003e: 3.88 oz (110g)\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eOrigin\u003c\/strong\u003e: Southeast Alaska (Prince of Wales Island)\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eFishing Method\u003c\/strong\u003e: Long line\u003c\/p\u003e","brand":"Wildfish Cannery","offers":[{"title":"Default Title","offer_id":52670716117281,"sku":"WIL-COD-693","price":17.49,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0839\/3981\/9809\/files\/FishNookTinnedSeafoodCo_WildfishCannery_SmokedBlackCodinEVOO_HeroImage_Front.jpg?v=1778624996","url":"https:\/\/shopfishnook.com\/products\/wildfish-cannery-smoked-black-cod-in-evoo","provider":"FishNook Tinned Seafood Co.","version":"1.0","type":"link"}