Stir-fried Sockeye in Yakitori Sauce

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Stir-fried Sockeye in Yakitori Sauce

Stir-fried Sockeye in Yakitori Sauce

Featured ·
Written by Wildfish Cannery
This dish is a creative twist on Japanese cuisine, born from a pantry mishap. Canned sockeye salmon is glazed with leftover yakitori sauce, served with rice cooked in salmon liquid, and accompanied by scrambled egg and stir-fried cabbage. It's simple yet comforting, a testament to the beauty of improvisation in cooking.
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The Galley

Plain Canned Salmon, peas, and saltines

Salmon Wiggle

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Written by Wildfish Cannery

Some call it “Creamed Salmon and Peas'' but that’s too stodgy for such a joyous meal that offers the easy contentment most of us leave behind in childhood and only hope to find again as elders. Each bite is like the best bowl of chowder, it's a recipe that tried and tested for generations, a must try. 

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A Tinned Tasting Menu

A Tinned Tasting Menu

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Written by Mathew Scaletta

Recently, we partnered with our friends at Delaware Supply in Albany, New York and 3 Fonteinen to bring a beer and tinned pairing to a lucky few. We've received a lot of inquiries about the menu. Turns out many of you would like to create this menu at home. So here's a menu and inspiration for an at-home tasting of some of the finest tins and some of our favorite brews. As always, feel free to customize or experiment with other beverages! We're here to provide the inspiration, but hey you do you!

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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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Rockfish Escabéche Pâté

Rockfish Escabéche Pâté

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Written by Mathew Scaletta
Our Rockfish Escabéche is super tender and flakey so it lends itself really well to making a pâté...
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Smoked Salmon Pâté

Smoked Salmon Pâté

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Written by Mathew Scaletta
You might think we’d be the last ones to suggest putting Wildfish smoked 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 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.
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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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