Salmon Wiggle

Featured · 1 day ago

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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5 Reasons Why Your Kids Should Eat Canned Fish

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Written by Mathew Scaletta

The bottom line is, kids and adults in America just don't eat enough fish. Tins of Wildfish can help solve that dilemma! Ready-to-eat in a snap, our tasty tins of Wildfish seafood feature perfect 6-ounce portions of tasty, wild, and natural seafood. We suggest this read if you're curious why you should ever share your cans with your kids!

Salmon Patties

March 12, 2022

Written by Mathew Scaletta

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.

Smoked Salmon Dip

March 6, 2022

Written by Mathew Scaletta

Here's a totally customizable, easy-to-whip up Smoked Salmon dip.

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.

Gabe's Classic Coho Salmon Melt

April 13, 2021

Written by Mathew Scaletta

This recipe originated from our Master Smoker, Gabe Stoltz. When Gabe’s not at Wildfish, he’s exploring the Pacific Northwest’s best underground skate spots, which we promised him we wouldn’t reveal here. Not only is skateboarding not a crime, it’s not easy either. In fact it's the type of sport where concrete meets flesh, a lot. So like all extreme sports, solid recovery food is critical. Enter Gabe’s Classic Coho melt. This melt is packed with protein and is so easy to prepare. Enjoy!

Charcuterie Boards & The Art of Nibbling

January 4, 2021

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.

A Smoked Salmon Mac and Cheese Recipe

October 29, 2020

Written by Mathew Scaletta

We think your family will proclaim this smoked salmon mac and cheese recipe a household favorite. Once they’ve tried it, your children will scream for this smoked salmon dish until you prepare it again. Then they will scream for it some more, so consider stocking up on Wildfish Cannery Smoked Salmon. Perhaps you prefer Smoked King in this dish, but you'll never know if you don't try it with Smoked Coho and Smoked Pink too.

Smoked Octopus-Mayo with Nori Fries

October 18, 2020

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.

King Salmon Smørrebrød

May 10, 2020

Written by Mathew Scaletta

In recent years, Smørrebrød has gained popularity at the tables of the boujee with elaborately arranged and decorated combinations, but that doesn't mean it's not just as easy to prepare as in days gone by. This spin on the traditional recipe is a quick, impressive way to show off the beautiful flakes and striking color of our Wildfish Cannery smoked king salmon.

Pinks, Pickles, and Pilot Bread

April 21, 2020

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.

Wildfish Smoked Salmon Pasta

July 4, 2016

Written by Mathew Scaletta

We told you about cooking with smoked salmon juice in our last post, and now we're delivering on our promise to share some of our favorite recipes with you.

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