Harvested, smoked and hand-packed in Alaska is this smoked octopus, caught from the Bering Sea.
Smoky in flavour with a meaty texture, it is delicious eaten straight from the can or dress it up it in any recipe that calls for octopus. Try slicing thinly and adding to a salad of arugula, chickpeas and chorizo with a lemon and olive oil dressing.
Wildfish Cannery was founded in 1987 in Klawock, located on Price of Wales Island in Southeast Alaska. Today, the company is run by Chef Mathew Scaletta, who is dedicated to melding his fine-dining background (honed in foodie paradise Portland, Oregon) with his family’s craft.
- Ingredients: Giant Pacific octopus, salt, pure cane sugar, garlic, black pepper, all-natural wood smoke