Skip to main content

Enter The Wildfish Cannery Vintage Cellar

Wildfish Vintage Cellar

The Collection

We hope you're familiar with and have enjoyed the Wildfish Cannery line of smokehouse flavors. Six varieties of salmon (what else would you expect from a craft Alaskan smokehouse??) alongside other curious and surprisingly underutilized species of Alaska seafood, including geoduck, octopus, and herring. These nine bestsellers comprise our core lineup, produced in small batches, year-round. 

But when you have near unlimited access to the world's best and freshest wild seafood and a Chef at the helm of a craft cannery operation, the exploration never stops. The new Wildfish Vintage Cellar is our platform for diving into the more culinary side of canning each year, a way for us to express our creativity, explore new flavors of Alaska's terroir, and harness the strong relationships we have with Chefs and other small craft Alaska makers. It’s your opportunity to taste the flavors from our test kitchen and experience unconstrained invention.

New limited releases are almost always exclusively communicated through our newsletter (subscribe here!) and sell out within hours. And remember, just like fine wine, the products in Wildfish Cannery's Vintage Cellar are designed to age. You’ll reap the rewards of stashing a few of these beauties away and digging in when you rediscover them! 

Take a look at our Vintage Cellar series below, showcasing each of our small-batch releases.

 

White King Salmon Belly

Smoked White King Belly

Of course, the elusive White King salmon made our Vintage list in 2021 in a different format than our beloved Smoked White King. Why does Mother Nature bestow our local waters with a more abundant harvest of white kings than in any other area of Alaska? Perhaps because when they land at our Cannery they receive the royal treatment they deserve? 

There's no way to know a king salmon is white until you open it up, and you can read more about this elusive salmon here. So why the belly? A belly cut from a wild king salmon is the most flavorful, Omega-rich portion of the most (since we're on the topic of "most") Omega-rich salmon! More commonly seen on a Michelin-star menu than on display at your local grocery store, Alaska king salmon belly already deserves the spotlight. White king salmon belly, though? Perhaps we've outdone ourselves. This is a one-stop salmon show.

We like to think of ourselves as seafood butchers, and when you crack open a tin of Smoked White King Salmon Belly, you'll see that we've reserved the most prized cuts - six ounces of the richest salmon - just for you. Nothing else is required save a fork in hand. But, of course, you could always throw in some good crackers, a spicy pickle, and a worthy friend (if you feel like sharing…

 

Octopus in Bullwhip Kelp Hot Sauce
Octopus in Bullwhip Kelp Hot Sauce

Building on the success of our beloved Smoked Octopus featuring the wild-caught Bering Sea Alaska octopus, we launched our Octopus in Bullwhip Kelp Hot Sauce in the Spring of 2021, and just released our 2022 Reserve for purchase. For generations, European conservas makers have known that octopus’s stark white toothsome flesh offers the perfect palette for spiced flavors, but where was the spiced Alaska octopus? Nowhere! So, of course, we had to be first! 

 

Barnacle Foods was the natural choice for our spice purveyor. Not only is Barnacle Foods a beloved Alaska maker of small-craft kelp pickles and award-winning hot sauces, Barnacle owners Lia and Matt are also great friends and allies in our mission to create delicious, sustainable products that create jobs and opportunities in our small coastal communities.

 

Through the research and development process, we also worked collaboratively to refine and reduce the flavors of their Bullwhip Kelp Hot Sauce to be ideally suited for the flavors of our Alaska octopus. Finally, we settled on the perfect hot sauce mix for each 6-ounce can, and this product was born.

 

 

Smoked Coho in Birch Syrup

When the idea came to us to find a sweet pairing for our beloved Smoked Coho, we knew not just any old flavor would be able to tango with the sea-and-smoke profile inside this iconic can. So, initially, we set our sights on drawing sweetness from our local backyard. But, alas, the towering trees of the Tongass National Rainforest don’t produce any commercially viable syrups, so we headed north and landed in the Alaskan boreal forest of Homer, Alaska, where the native Birch trees bear some of the most delicious syrup on Earth.

Our birch syrup purveyor, Bridge Creek Birch Syrup, is a small family-owned business that produces 100% pure birch syrup the Alaskan way, off the grid, using wood-fired evaporators to concentrate each batch of their delicious, mineral-rich syrup. Like our seasonal varieties of salmon, harvest-timing impacts the flavor of birch sap, too. Therefore, we selected late-run birch syrup for this release. Late-run birch beholds truly diverse tastes that are complex, tangy, and bold. Alongside the delicate coho flavor, you may detect notes of juniper, wood, ripe banana, and dried fruits.

But what about the salmon? We'd be remiss to skip the story of that, which will always be the star of every show. When it came time to select our source, we knew where to turn. Locals Tom, Jim, and Chris - our core fleet of hand-trollers - provided the goods. Each late-run coho salmon featured in this product was hand-harvested from the inside waters surrounding Prince of Wales Island and delivered directly to our small cannery.

Dark and complex, birch syrup’s rich, umami-forward flavor blends perfectly with our bright and briny Smoked Coho. We love this delicately sweetened d straight from the tin with only a few simple accompaniments and, of course, a good sturdy bottle of wine



Rockfish Escabeche

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.  

Our Rockfish Escabéche starts with hook-and-line harvested Alaska Rockfish from the Southeast waters around neighboring Ketchikan. Next, the rockfish is sealed in a tin with an original Escabéche blend by our friend and fellow tinned-fish lover Chef Sara Hauman of Top Chef fame. You’ll find that the delicate flakes of Alaska rockfish offer a stunning contrast when marinated in the burgundy Escabéche sauce.  

 

Pink Scallops in Brine

We always knew that to put the beloved scallop in a Wildfish tin, the story would have to be pretty special. And like our cannery, the humble little pink scallop that calls the waters surrounding our northern neighbor Sitka home is small but mighty. The story of Pink Scallops in Brine from catch-to-can starts when Alaska fisherman and diver Evan O'Brien first noticed the massive beds of scallops along the ocean floor while diving commercially for Alaskan sea cucumbers. 

Recognizing the untapped potential of this prized local resource, O'Brien began looking for a way to create and nourish a sustainable market, and the tide carried him straight to Wildfish. Truth is, we love scallops, but traditional scallop dredge-harvest methods don't align with our small-boat model. So you can imagine we were thrilled to find a source for dive-harvested scallops, which are the gentlest and most minimally invasive harvest method around. And since O'Brien himself packs the scallops for shipping and delivers them to Alaska Seaplanes, where they are then flown to our facility in Klawock, you're once again guaranteed traceability and freshness of product.

These simple, small scallops are shucked whole by hand at our cannery (most "scallops are really just the adductor muscle!) and bring a delicious depth of flavor to the tin. Best described by the combination of the pleasant brininess of an oyster and the nutty richness of a small clam enjoyed raw. When eaten whole, this product is truly pure and unadulterated except for a pinch of raw sea salt.

Comments

B Terhune Beebe

Loving fish in all recipes

Jim Brumfield

Just dumped a can of Pink in my Mediterranean salad … wow you talkin about taken that salad t another level !!!!!!! It tasted awesome !!!! Thanks

Donnelly Jim

Can’t wait to try some !

All comments are moderated before being published.

Your Cart

Your cart is currently empty.
Click here to continue shopping.
Thanks for contacting us! We'll get back to you as soon as possible. Thanks for subscribing Thanks! We will notify you when it becomes available! The max number of items have already been added There is only one item left to add to the cart There are only [num_items] items left to add to the cart