Salmon

Bristol Bay is home to both the largest wild sockeye salmon run and one of the most sustainably managed fisheries in the world. Canning is of great importance to the families who have been fishing the waters of this region for generations, as it's one of the key preservation techniques for the huge catches that occur in just a 6 week span. The salmon is cut into “filets” with the backbone in and skin on. Only salt is added. During canning the natural oils are expelled, filling the tin and keeping the flesh moist. We prefer keeping the skin and bones in, mashing them up with a fork, as they provide nutrients and flavor. Try cooking with it (fried croquettes or salmon cakes) or use it right out of the can in fresh fish salads or broken into chunks over chilled noodles.