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7.5oz. Alaska's Bristol Bay is home to both the largest wild sockeye salmon run, and one of the most sustainably managed fisheries in the world. The salmon is cut into “filets” with the backbone in and skin on, with only salt added. During canning the natural oils are expelled, filling the tin and keeping the fish moist. The skin and bones are kept in as they break down easily, providing both nutrients and flavor. 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 is the in-house line of specialty tinned fish products from the acclaimed restaurateurs behind the adored NY-based Hart's and Cervo's.