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Smoked Caviar & Oysters

Smoked Caviar & Oysters

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Written by Mathew Scaletta
One of our favorite ways to treat ourselves is topping some freshly-shucked winter oysters with ...
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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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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 Alaska Caesar

Smoked Alaska Caesar

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Written by Mathew Scaletta
If you’re bored with bottled caesar dressing that’s barely a step above mayonnaise, try out our Smoked Herring Caesar Salad recipe!  This dressing is absolutely loaded with umami, acidity, richness, and salt, thanks to our Smoked Herring, lemon juice, raw egg yolk, and parmesan cheese. 
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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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WHEN TWO CHEFS ENTER THE WILDFISH TEST KITCHEN, ONE DELICIOUS TIN EMERGES!

WHEN TWO CHEFS ENTER THE WILDFISH TEST KITCHEN, ONE DELICIOUS TIN EMERGES!

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Written by Mathew Scaletta
The Rockfish Escabeche collaboration brings unique flavors to the tin, pairing the thick flaked rockfish with an addictively aromatic and tangy sauce. A spice mix of cumin, coriander, fennel seed, and paprika is balanced by the additions of sherry vinegar and numbing szechuan peppercorn for a touch of spice.
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Charcuterie Boards & The Art of Nibbling

Charcuterie Boards & The Art of Nibbling

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Written by Mathew Scaletta
As you’ve probably guessed, we loved charcuterie boards before they were cool. We've been onboard the board train since they were called ‘ploughman's lunch’. But, even when there’s no board involved, nibbling as a prolonged meal is a very Alaskan way to eat. Because charcuterie boards have again opened the world’s eyes to the art of nibbling, we feel like we have to get our $0.02 in on the subject. We want in on this board game.
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Spanish Cockle Skewers

Spanish Cockle Skewers

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Written by Mathew Scaletta
Tinned Spanish cockles (a.k.a. berberechos) are an extraordinarily unique product that we’re proud to feature in our shop. We hated to mess with them at all, because they’re perfect right from the can. So we thought about a simple triangulation of flavors: briny Spanish cockles, acidic grapefruit, and just a pinch of warming nutmeg. This is not a traditional approach to Spanish cockles.
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Smoked White King Salmon Bruschetta

Smoked White King Salmon Bruschetta

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Written by Mathew Scaletta

 We think our white king salmon is pretty close to perfect, and, therefore, not something you want to bury in other flavors. That’s why we chose to create an arrangement that's simple yet festive, with chopped shallot for some brightness and crunch, plus fresh dill for light perfume. 

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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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