Wildfish Cannery Rockfish

Delicate, flaky, rich, and acidic, Wildfish Cannery’s Rockfish in Escabeche melds a local, delicious (but underutilized) fish with a traditional Spanish flavor.Known for their light, mild, flesh, the name “rockfish” represents a variety of 37 related species throughout the cold waters of Alaska. Their gentle flavor is beautifully elevated by Top-Chef alum Sara Hauman’s modernist update on a classic Spanish escabeche sauce, a rich blend of olive oil, vinegar, and globally-inspired spices.INGREDIENTS: Pacific Rockfish, olive oil, paprika, salt, onion powder, garlic powder, sherry vinegar, cumin seed, fennel seed, coriander seed, szechuan peppercorns.CAUGHT IN: Southeast Alaska SIZE: 6 oz. can Rockfish, Sumac, Extra Virgin Olive Oil We overhauled the recipe from the previous version. And trust us, it's better.  The fish itself mild and flakey. The sumac adds a nice bright lift to the flavor.  The tins are topped off in top quality Spanish extra virgin olive oil. A 50/50 Picual and Arbequi