Smoked Black Cod in EVOO

About This Tin Black 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. Founded 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. What Makes It Special The Fish: 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. The Method: 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. The Collaboration: Box artwork by Rico Lanáat' Worl, Tlingit/Athabascan artist and founder of Trickster Company, a platform for empowering indigenous artists across Southeast Alaska. Perfect Pairings Warm Grains: 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. Smoked Fish Toast: Spread onto thick-cut sourdough with cream cheese, thinly sliced radish, and capers. A squeeze of lemon cuts through the fat perfectly. Pasta: 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. Product Details Ingredients: Wild Alaska Black Cod, Extra Virgin Olive Oil, Sea Salt, Black Pepper, Garlic Powder, All Natural Hardwood Smoke Weight: 3.88 oz (110g) Origin: Southeast Alaska (Prince of Wales Island) Fishing Method: Long line