Featured · 5 days ago
What happens when a craft canner, a sea forager, and a storyteller all fall in love with the same curious Alaskan sea creature, the Gooseneck Barnacle? You get a collective idea that other people might love it, too. In the summer of ‘22, the Alaska Gooseneck Barnacle made it into the first Alaska tins. If you love a good tinned origin story, then this one's for you.
If you're curious about the story behind our Pink Scallops in Brine, we think you'll love this 5-minute Q&A with Diver Evan O'Brien, our sole purveyor for the Pacific pink sea scallops in every tin!
Our Rockfish Escabéche is super tender and flakey so it lends itself really well to making a pâté...
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.
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.
When you have a Chef at the helm of craft cannery operations, the exploration never stops. Our Vintage Cellar Series is our platform for diving into the more culinary side of canning. It’s a way for us to express our creativity, explore new flavors of Alaska's terroir, and harness the strong relationships we have with Chefs and other small craft Alaska makers. It’s your opportunity to taste the flavors from our test kitchen and experience unconstrained invention. Learn about the inspiration for our latest collection here.
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.