Fried King Salmon Cheeks

*A VERY LIMITED RELEASE! We cheeked every dang head we could and only ended up with 200 tins 🤷♂️*

It’s a nautical porchetta di testa! Not sounding guilt-inducing enough? Well, did we mention they’ve been seared in a cast-iron skillet before going into the tin? Yeah, you’re welcome.

A fun and flavorful surprise results when the pan-seared Maillard reaction goes through the retort (a Maillard double-whammy, if you will) With this, we are pushing the humble can from pragmatic and utilitarian to sophisticated and refined. And being naturally bite-size, these nuggets are even more ready-to-savor than your everyday Wildfish Cannery salmon.

Forego further cooking or losing it in a recipe: this is the next star of your charcuterie show. Surround with a supporting cast of pickles, spicy greens, and pungent cheeses. Take it up another notch and pair with classic charcuterie board staples like foie gras, terrines, or jamón, plus fixin’s like roasted sour cherries.