Smoked Coho in Birch Syrup
Wildfish Cannery’s wild-caught coho salmon from Southeast Alaska meets the rich, complex flavor of our Late Run Alaska Pure Birch Syrup. Harvested late in the Alaska birch sap season, this distinctive syrup brings deep, savory notes and a subtle sweetness that beautifully complement the salmon’s natural richness and delicate smokiness. A uniquely Alaskan collaboration that brings together two of the state’s finest wild-harvested ingredients.
Wildfish Cannery has smoked fish in Klawock, on Prince of Wales Island, since 1987. The coho is troll-caught, meaning each fish is taken one at a time on a hook and line rather than netted, which keeps the flesh firm and undamaged. It's brined, cold-smoked over alderwood, then hand-packed and cooked in the tin. Nothing is added but salt, sugar, garlic, pepper, birch syrup, and smoke.
Tinned fish keeps for years unopened and needs no refrigeration until you open it. Serve the coho straight from the tin with crackers and a sharp mustard, fold it into a grain bowl, or flake it over eggs. Once opened, refrigerate and use within a few days.