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 six week span. The salmon is cut into “filets” after the skin and bones are removed and only salt is added. During canning the natural oils are expelled, filling the tin and keeping the fish moist. Use it right out of the can in fresh fish salads in the place of higher mercury fish like tuna. Break it into pieces over chilled noodles or fry up salmon cakes and croquettes.

Minnow's tinned seafood is sourced from sustainable fisheries and aquaculture, caught at the height of season and quickly processed, oftentimes by hand, at local canneries to preserve the vitamins, omega-3s, natural oils and fresh flavor of each fish.

Ingredients: Wild red sockeye salmon, salt

6oz

Minnow is a tinned seafood company founded by the team behind NYC restaurants Hart’s, Cervo’s and The Fly. Their focus is sustainably sourced, traceable seafood that is preserved and packed in tins by the best canneries around the world. The lineup consists of Small Sardines from Spain, Cod Liver from Iceland, wild Sockeye Salmon from Alaska, Mussels in Escabeche, and Smoked Trout from Denmark.

CALIFORNIA PROPOSITION 65 WARNING: Consuming this product can expose you to chemicals including lead and cadmium, which are known to the state of California to cause cancer and birth defects or other reproductive harm.