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Octopus in Bullwhip Kelp Hot Sauce

Wildfish Cannery Announces Limited Release Octopus In Bullwhip Kelp Hot Sauce

Today, two of Southeast Alaska’s most beloved craft-makers, Wildfish Cannery and Barnacle Foods, announced the launch of Wildfish Cannery Octopus in Bullwhip Kelp Hot Sauce. The first small batch of this limited release product goes on sale today.
From the Brewhouse to the Smokehouse: Gettin' Tipsy with Tins

From the Brewhouse to the Smokehouse: Gettin' Tipsy with Tins

  Introduction Pairing good tinned fish with a drink can be intimidating. You have the chance t...
5 Reasons To Love Wildfish Cannery Smoked King Salmon

5 Reasons To Love Wildfish Cannery Smoked King Salmon

  1. It's Accessible  King salmon is just as sustainable, yet less abundant, than other varieties...
The Story Behind Nature's Most Curious Clam

The Story Behind Nature's Most Curious Clam

Love our Smoked Geoduck? When you're finished reading through our latest blog post here, you might find yourself eager to hear the story behind all of the fish you eat. And to that we would say, "it's possible!" With so many options to buy direct from your local fisherman, we invite you to learn. 

But meanwhile, enjoy this journey—from catch to can!

Warner Lew, Herring Evangelist pictured with giant King Salmon head.

Meet Warner Lew, Herring Evangelist

Editor's note: Warner Lew is pictured with a giant frozen Alaska king salmon head (not a herring!...
Galley Musings: A Dirty Rice Journey (Part I)

Galley Musings: A Dirty Rice Journey (Part I)

If you don’t completely understand Cajun-Creole dirty rice after reading this, that’s okay. The recipe in Part II will still work for you.
Dirty Rice With Andouille Sausage and Smoked Herring

Dirty Rice with Smoked Herring and Andouille (Part II)

Dirty rice recipes are as numerous as the cooks who prepare them. We say that about a lot of classic dishes, and it’s true. Ingredients and methods are always up to the cook to adapt as needed or desired. Cook wildly and passionately! Make substitutions, and create new worlds of flavor! Go ahead and do it!
Meet Your Fishermen: Captain Dustan and Evie Dickerson, The Couple Behind The Octopus In Your Can

Meet Your Fishermen: Captain Dustan and Evie Dickerson, The Couple Behind The Octopus In Your Can

Without the relationships we have with our fisherman, Wildfish Cannery is nothing but an idea. These relationships, some old and some newer, are based on trust and mutual respect for the bounty of the deep, cold Alaskan waters that provide us with our livelihoods.

In this post, we're shining a little light on one of these fisherman—our friend and cephalopod cognoscenti Dustan Dickerson, captain of the F/V Raven Bay out of Dutch Harbor, Alaska.

Gabe's Classic Coho Salmon Melt

Gabe's Classic Coho Salmon Melt

This recipe originated from our Master Smoker, Gabe Stoltz. When Gabe’s not at Wildfish, he’s perfecting his Stalefish under Portland’s Burnside Bridge. No, seriously! That or any number of the Pacific Northwest’s best underground skate spots, which we promised him we wouldn’t reveal here. 

Not only is skateboarding not a crime, it’s actually a pretty good workout too, and its the type of sport where concrete meets flesh, a lot. So like all extreme sports, solid recovery food is critical. 

Enter Gabe’s Classic Coho melt. This melt is easy to prepare and is best paired with a cold beverage at the end of a long day.

Smoked Caviar & Oysters

Smoked Caviar & Oysters

One of our favorite ways to treat ourselves is topping some freshly-shucked winter oysters with ...
Fisherman's Stew (Smoked Cioppino)

Fisherman's Stew (Smoked Cioppino)

This recipe for Fisherman's Stew will net many smiles. Fisherman's Stew (also called cioppino) is a rustic seafood stew with origins in the Liguria region of Italy, and variations of cioppino are sometimes called brodetto or brudet in historically Italian regions of coastal Croatia. It is a traditional fisherman’s stew made from the catch of the day, generally with smaller species of net fish that don’t command as much money at market. Through the magic of canning, it does not rely on having an Italian fisherman in the family. It’s best to prepare this easy, lusty fish stew in a large, wide saucepan.
Charcuterie Boards & The Art of Nibbling

Charcuterie Boards & The Art of Nibbling

As you’ve probably guessed, we loved charcuterie boards before they were cool. We've been onboard the board train since they were called ‘ploughman's lunch’. But, even when there’s no board involved, nibbling as a prolonged meal is a very Alaskan way to eat. Because charcuterie boards have again opened the world’s eyes to the art of nibbling, we feel like we have to get our $0.02 in on the subject. We want in on this board game.
Tvorog and the Taming of the Salt

Tvorog and the Taming of the Salt

I somehow ended up liking our own smoked salmon caviar on ridged potato chips with a tart, full-fat, unsalted Russian tvorog farmer’s cheese, plus an undisclosable amount of frozen vodka. Tvorog is an extremely versatile fresh cheese. You can certainly buy it if you can find it near you, but it won’t be nearly as good as homemade.
Basque Tapas de Angulas (Baby Eels)

Basque Tapas de Angulas (Baby Eels)

Conservas de Cambados Angulas (Baby Eels) are probably the most storied, exotic, and rare product in our lineup of European-tinned offerings. The experience of these angulas is unlike anything, as much a textural journey as one of flavor. A forkful of baby eels is almost like a bite of tiny, meaty noodles with just a touch of serpentine exuberance.
Ventresca (Tuna Belly) with Chicago Giardiniera

Ventresca (Tuna Belly) with Chicago Giardiniera

This white albacore tuna is line-caught during the summer when it returns to the Cantabrian Sea in the north of Spain. With respect to the ecosystem and the species, they are only allowed to be caught individually with rod and reel. The fatty belly meat is so tender and delicate, you’ll worry a little about sticking a fork into the can. 

Spanish Cockle Skewers

Spanish Cockle Skewers

Tinned Spanish cockles (a.k.a. berberechos) are an extraordinarily unique product that we’re proud to feature in our shop. We hated to mess with them at all, because they’re perfect right from the can. So we thought about a simple triangulation of flavors: briny Spanish cockles, acidic grapefruit, and just a pinch of warming nutmeg. This is not a traditional approach to Spanish cockles.
Smoked White King Salmon Bruschetta

Smoked White King Salmon Bruschetta

 We think our white king salmon is pretty close to perfect, and, therefore, not something you want to bury in other flavors. That’s why we chose to create an arrangement that's simple yet festive, with chopped shallot for some brightness and crunch, plus fresh dill for light perfume. 

Smoked Octopus Salad with Farro

Smoked Octopus Salad with Farro

Octopus salad is a Mediterranean classic with many variations, but most of them include some variation of the basic ingredients we’ve included. Nothing makes us think of the Adriatic Sea like a good octopus salad, with plenty of lemon juice to stimulate the appetite for further eating. Good olive oil insulates against the effects of wine. 

Smoked Herring Cavatelli

Smoked Herring Cavatelli

Wildfish Smoked Herring is pretty flavorful, with deep, savory undertones, and it might just be all the salt source you need for this creamy, Italian-American-inspired pasta. 

Linguine with Smoked Geoduck and Fennel

Linguine with Smoked Geoduck and Fennel

We knew we wanted to balance the crisp, alder smoke flavor of our smoked geoduck with mildly sweet aromatics in this recipe. One thing led to another, and suddenly we were inspired by the classic Sicilian pasta with fresh sardines and fennel. This linguine dish has a nice perfume from not only the fennel, but also raisins, pine nuts and white wine. Truth be told, it almost has a candy-like quality, and would sit nicely in a multi-course meal including more savory and acidic dishes.
Smoked Salmon Pâté

Smoked Salmon Pâté

You might think we’d be the last ones to suggest putting Wildfish Smoked King Salmon into a food processor, but you’d be incorrect. This easy smoked salmon pâté is one reason why. Keep some of this handy in the fridge for a quick lunch or simple hors d'oeuvres. You’ll be glad you did. You get not only the wild flavor of our Smoked King salmon in a convenient form, but also the subtle, woodsy balance of mushrooms. In that sense, this could be considered a surf-and-turf pâté.
Smoked Octopus with Maitake Mushroom and Fried Baby Potatoes

Smoked Octopus with Maitake Mushroom and Fried Baby Potatoes

Octopus may not be your first impulse when you stock up on canned seafood, but this smoked octopus recipe will change that.  Bering Sea octopus is the best of what you probably love about octopus: clean, lean, mildly briny sea protein with just the right amount of bounce in the bite. Wildfish Cannery Smoked Octopus not only takes the time and guesswork out of cooking octopus, but also imparts the clean aroma of Alaskan Alder wood smoke to any accompanying ingredients. 
A Smoked Salmon Mac and Cheese Recipe

A Smoked Salmon Mac and Cheese Recipe

We think your family will proclaim this smoked salmon mac and cheese recipe a household favorite. Once they’ve tried it, your children will scream for this smoked salmon dish until you prepare it again. Then they will scream for it some more, so consider stocking up on Wildfish Cannery Smoked Salmon. Perhaps you prefer Smoked King in this dish, but you'll never know if you don't try it with Smoked Coho and Smoked Pink too.

 

Smoked Octopus-Mayo with Nori Fries

Smoked Octopus-Mayo with Nori Fries

Sometimes the greatest tastes come from pairing the extraordinary with ordinary. This recipe pairs one of our most technical culinary creations with one of America’s most unassuming condiments. Ingenuity and irony intersect and lead us on a one-way journey to a very basic yet delicious destination.

Linguine and Smoked Geoduck

Linguine and Smoked Geoduck

We don't blame anyone for not knowing what to do with a live geoduck. Its randy appearance can have quite a befuddling effect on the unprepared. One look at this giant clam with a suggestive siphon and a heart of gold can send even the most experienced cooks into paroxysms of oh-lord-what-do-I-do-now. We understand. That’s why we’ve taken the shock and awe out of preparing Nature’s dirty joke. Wildfish Smoked Geoduck pops out of the can in bite-sized pieces the whole family can enjoy without embarrassment, and it makes an excellent linguine in white wine and butter. Give it a try.
King Salmon Smørrebrød

King Salmon Smørrebrød

In recent years, Smørrebrød has gained popularity at the tables of the boujee with elaborately arranged and decorated combinations, but that doesn't mean it's not just as easy to prepare as in days gone by. This spin on the traditional recipe is a quick, impressive way to show off the beautiful flakes and striking color of our Wildfish Cannery smoked king salmon.

Pinks, Pickles, and Pilot Bread

Pinks, Pickles, and Pilot Bread

At Wildfish Cannery, we're constantly on the hunt for the obscure and underutilized, but one of our newest products, Smoked Pink Salmon, celebrates one of Alaska's most plentiful resources.
Smoked Octopus Potato Salad

Smoked Octopus Potato Salad

Here's our spin on a classic coastal Italian dish. It's a quick, impressive way to show off these tender, smokey chunks of octopus. 
Craft Cocktail Culture Meets Southeast Alaska and Gives Birth to the Geoduck Bloody Caesar

Craft Cocktail Culture Meets Southeast Alaska and Gives Birth to the Geoduck Bloody Caesar

It only makes sense that the biggest clam on the planet is found in the waters of Southeast Alaska — and it makes even better sense that big clams make cocktails with big taste.
Geoducks & Other (Delicious) Alaskan Curiosities

Geoducks & Other (Delicious) Alaskan Curiosities

Get your giggles out now, because the people in this story are pretty serious about geoducks. This peculiar mollusk, whose undulating breast meat and brontosaurus neck are too enormous for its shell to contain, has an appearance that could make even Stormy Daniels blush. 
geoduck Puttanesca

Geoduck Puttanesca

Geoducks aren't exactly the most familiar of sea creatures, so we get a lot of questions. After, "What the heck is it?" (It's a giant, funny looking clam) The most common is, "Ok...so what do I do with it?" 
Pickled Salmon

Pickled Salmon

This easy traditional Russian recipe for pickled salmon never fails to please. We’ve been known to pickle twenty pounds or more at a time, but the recipe is adjusted for the average home cook.
5 Things You Might Not Have Known About Wild Alaska Salmon

5 Things You Might Not Have Known About Wild Alaska Salmon

All six species of Northern Pacific salmon have been an important food source and bartering tool of Alaskan people since prehistoric times, and they are still of massive regional economic importance today. 
Wildfish Smoked Salmon Pasta

Wildfish Smoked Salmon Pasta

We told you about cooking with smoked salmon juice in our last post, and now we're delivering on our promise to share some of our favorite recipes with you. 
Cooking With Smoked Salmon Juice

Cooking With Smoked Salmon Juice

You probably noticed when you opened your first can from Wildfish that in addition to the best smoked salmon, you received a healthy little dash of juice in the can. DO NOT THROW IT AWAY!