Wild Fish Cannery’s Pacific cod is hook-and-line or pot-caught in the cold, storm-swept waters of the Bering Sea and Gulf of Alaska. It is processed locally by community-based fishermen and processors and then transported to Klawock—our tiny town at the edge of the Pacific. Every tin is slow-pressure cooked in small batches to preserve its tender, mild texture and clean, ocean-fresh flavor. It’s blended with a peperonata of roasted peppers, tomato, garlic, and anchovy. It’s Alaska cod dressed in Mediterranean colors—perfect with crusty bread, pasta, or forked straight from the tin.