Stir-fried Sockeye in Yakitori Sauce
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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.
Enter The Wildfish Cannery Vintage Cellar
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.
Wildfish Cannery Announces Limited Release Octopus In Bullwhip Kelp Hot Sauce
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.