Today, two of Southeast Alaska’s most beloved craft-makers, Wildfish Cannery and Barnacle Foods, announced the launch of Wildfish Cannery Octopus in Bullwhip Kelp Hot Sauce. The first small batch of this limited release product goes on sale today.
Introduction Pairing good tinned fish with a drink can be intimidating. You have the chance t...
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.
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.
I somehow ended up liking our own smoked salmon caviar on ridged potato chips with a tart, full-fat, unsalted Russian tvorog farmer’s cheese, plus an undisclosable amount of frozen vodka. Tvorog is an extremely versatile fresh cheese. You can certainly buy it if you can find it near you, but it won’t be nearly as good as homemade.
Get your giggles out now, because the people in this story are pretty serious about geoducks. This peculiar mollusk, whose undulating breast meat and brontosaurus neck are too enormous for its shell to contain, has an appearance that could make even Stormy Daniels blush.
This easy traditional Russian recipe for pickled salmon never fails to please. We’ve been known to pickle twenty pounds or more at a time, but the recipe is adjusted for the average home cook.
All six species of Northern Pacific salmon have been an important food source and bartering tool of Alaskan people since prehistoric times, and they are still of massive regional economic importance today.
You probably noticed when you opened your first can from Wildfish that in addition to the best smoked salmon, you received a healthy little dash of juice in the can. DO NOT THROW IT AWAY!
The King Salmon are abundant on Prince of Wales Island right now, and that means a higher population of the rare, coveted White King.