Wildfish Cannery Toasted Garlic Wild Lingcod, 4oz

Founded in 1987 by Phyllis Mueller, Wildfish is a community-oriented salmon cannery on Prince of Wales Island. Today, her grandson, Chef Mathew Scaletta, blends his fine-dining background with the family's heritage and craft.
This one is for the tinned fish die-hards.
They left the skin on the fillet to preserve the nice layer of gelatinous fat sandwiched between the skin and the meat. The can is topped off with a premium Spanish olive oil and a whole toasted garlic clove.
What's a lingcod? Think of it like a much uglier halibut. The meat is delicate and flakes nicely.