Wildfish Rockfish Escabéche starts with hook-and-line harvested Alaska Rockfish from the Southeast waters around neighboring Ketchikan. Next, the rockfish is marinated in Chef Sara’s original Escabéche blend and sealed in the tin. You’ll find that the delicate flakes of Alaska rockfish offer a stunning contrast when marinated in the burgundy Escabéche sauce.
From Southeast Alaska. 6 oz. tin
ingredients: pacific rockfish, olive oil, paprika, salt, onion powder, garlic powder, sherry vinegar, cumin seed, fennel seed, coriander seed, Szechuan peppercorns