Stir-fried Sockeye in Yakitori Sauce
Featured ·
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.
4 Reasons Why Canned Food is Smart Food Security
Canned food is durable food, and some of the world’s most desirable delicacies are found ready to eat in cans.
The Perfect Bite: Cracking the Code (and the Can) to Bring you Better Bites
We’re on a mission here at Wildfish Cannery to help you create the perfect bite. And not just make it, but truly understand what goes into composing that perfect morsel. Of course, this is a Sisyphean task, but we feel we’ve got a pretty solid hold on the secret (hint: it’s not what you think). So while these lessons are crucial to everything you eat, we’ll be discussing these topics in relation to how you use our cans to compose a charcuterie spread or a dish.
A Wildfish Wild Salmon Primer
We believe, as our founder did, that the wild seafood we are smoking and preserving is one of nature’s most perfect products. So as we round the corner towards the summer pre-season, let’s revisit the 4 species of Pacific salmon you’ll find in Wildfish’s pantry—and should consider adding to your own!
Tvorog and the Taming of the Salt
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.
Smoked Salmon Gimbap
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!
Kimchi Grilled Cheese with Smoked Salmon
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.
Salmon Patties
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.
Tamago Kake Gohan
This is a primo example of Japanese comfort food and it will take you less than five minutes to make. Be warned, it includes raw egg yolks, so if you’re unsettled by those, this isn’t for you. This dish was adapted from a recipe by our friends at Serious Eats.
Rockfish Escabéche Pâté
Our Rockfish Escabéche is super tender and flakey so it lends itself really well to making a pâté...
Smoked Alaska Caesar
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.
From the Brewhouse to the Smokehouse: Gettin' Tipsy with Tins
Introduction
Pairing good tinned fish with a drink can be intimidating. You have the chance t...
Galley Musings: A Dirty Rice Journey (Part I)
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.
Charcuterie Boards & The Art of Nibbling
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.
Geoducks & Other (Delicious) Alaskan Curiosities
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.
Pickled Salmon
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.
5 Things You Might Not Have Known About Wild Alaska Salmon
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.
Cooking With Smoked Salmon Juice
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!
All Hail The Ivory King
The King Salmon are abundant on Prince of Wales Island right now, and that means a higher population of the rare, coveted White King.
Greetings from Prince of Wales Island, Alaska
Welcome to the first cast of the Wildfish Almanac, coming to you from Klawock, Prince of Wales Island, Alaska.