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"Fridge Cleaner" Rockfish Nachos

"Fridge Cleaner" Rockfish Nachos

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Written by Mathew Scaletta

No gooey cheese or fatty meats here—these aren't your ordinary nachos! Instead, dive into a nacho-inspired creation that follows the assembly rules but cranks up the flavor. Ideal for the "empty fridge, can't be bothered to grocery shop" moments—because it's basically just your favorite fridge condiments.

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Smoked Salmon Gimbap

Smoked Salmon Gimbap

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Written by Mathew Scaletta
Looking for something new for your next picnic or hike? Or have some sheets of seaweed in the pantry that you’re looking to use? Smoked Salmon Gimbap is perfect for you! This is a popular Korean takeout food that travels well so it’s perfect for your next outing! 
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Kimchi Grilled Cheese with Smoked Salmon

Kimchi Grilled Cheese with Smoked Salmon

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Written by Mathew Scaletta
Stop what you’re doing and make this. ASAP. Kimchi grilled cheese is already a masterpiece, but we upgraded it with some smoked salmon! This sandwich has crunch, acidity, probiotics, spice, salt, and gooey cheese. What else could you want? Another one. 
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New England Meets Alaska Smoked Chowder

New England Meets Alaska Smoked Chowder

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Written by Mathew Scaletta
This New England chowder with our smoked geoduck will fast become a favorite in your recipe rotation. Geoduck chowder isn’t unheard of in Alaska and the Pacific Northwest, but it’s definitely a rarity. Thanks to local clam diver Curtis Brown and the smokehouse team here at Wildfish (the only producer of smoked geoduck in the world!) you no longer have to settle for basic New England chowder at home. The crisp, clean woodsmoke of the geoduck and can broth will transport you to a misty, Northwestern mental safespace. 
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Salmon Patties

Salmon Patties

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Written by Mathew Scaletta
Want to get 4 meals out of one can of salmon? Of course you do! This salmon patty recipe is one of our favorite ways to extend a tin of fish. 
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Smoked Salmon Dip

Smoked Salmon Dip

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Written by Mathew Scaletta
Here's a totally customizable, easy-to-whip up Smoked Salmon dip. 
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Smoked Salmon Ochazuke

Smoked Salmon Ochazuke

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Written by Mathew Scaletta
This dish meets at the confluence of simple, hearty, quick, and wholesome. With this recipe, we used our Smoked Coho in Birch Syrup, but you can absolutely use any of our tins! This is a great recipe to use up leftover rice from your meal the night before as well.
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Smoked Octopus Takoyaki

Smoked Octopus Takoyaki

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Written by Mathew Scaletta
These octopus balls hail from the Japanese city of Osaka where they are the iconic street food. Normally made with boiled octopus chunks, we swapped in our Smoked Octopus and absolutely loved the results.
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Galley Musings: A Dirty Rice Journey (Part I)

Galley Musings: A Dirty Rice Journey (Part I)

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Written by Mathew Scaletta
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.
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Dirty Rice With Andouille Sausage and Smoked Herring

Dirty Rice with Smoked Herring and Andouille (Part II)

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Written by Mathew Scaletta
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!
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Gabe's Classic Coho Salmon Melt

Gabe's Classic Coho Salmon Melt

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Written by Mathew Scaletta

This recipe originated from our Master Smoker, Gabe Stoltz. When Gabe’s not at Wildfish, he’s exploring 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 not easy either. In fact it's 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 packed with protein and is so easy to prepare. Enjoy!

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Fisherman's Stew (Smoked Cioppino)

Fisherman's Stew (Smoked Cioppino)

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Written by Mathew Scaletta
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.
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Smoked Herring Cavatelli

Smoked Herring Cavatelli

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Written by Mathew Scaletta

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. 

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A Smoked Salmon Mac and Cheese Recipe

A Smoked Salmon Mac and Cheese Recipe

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Written by Mathew Scaletta
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.

 

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Smoked Octopus-Mayo with Nori Fries

Smoked Octopus-Mayo with Nori Fries

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Written by Mathew Scaletta

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.

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Pinks, Pickles, and Pilot Bread

Pinks, Pickles, and Pilot Bread

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Written by Mathew Scaletta
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.
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