We’re super pumped to be included in a new story about the goodness of tinned fish featured in Taste Cooking.
"A new wave of flavorful, salty, carefully crafted smoked salmons are changing the game.
The meat is firm, salty, rich, and scented with alder wood smoke. It’s the kind of fish that you want to flake into warm steamed rice, or mash into crème fraîche for a smoky dip, or eat with your fingers straight from the tin with a cold bottle of beer."