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.

Smoked White King Belly

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.