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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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