Variations of escabéche {es-keh-BEHSH} are found throughout Portugal, Spain, and in Latin America, and have a combination of ingredients in common: a discrete amount of vinegar judiciously blended with herbs, spices, and often garlic, onion, lemon, and lime.

Their 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.

Tasting notes: The Rockfish Escabéchecollaboration brings Hauman’s unique blend of flavors to the tin, pairing the mild white fish with an addictively aromatic and tangy sauce. A spice mix of cumin, coriander, fennel seed, and paprika is balanced by the additions of sherry vinegar and numbing Szechuan peppercorn for a touch of spice. While this may sound curious and perhaps a little intimidating, it’s pretty friendly and approachable, perfect for those looking for a milder tinned fish flavor.

Source: Southeast Alaska

Harvest: Hook & Line

Ingredients: rockfish, olive oil, salt, sweet paprika, sherry vinegar, onion powder, garlic powder, cumin, coriander seed, fennel seed, Szechuan peppercorn