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Gooseneck Barnacle Ceviche

Gooseneck Barnacle Ceviche

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Written by Mathew Scaletta
Dive into Gooseneck Barnacle Ceviche – a fusion of coastal flavors from North to South that will transport your taste buds to the ocean's edge. 
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The Perfect Bite: Cracking the Code (and the Can) to Bring you Better Bites

The Perfect Bite: Cracking the Code (and the Can) to Bring you Better Bites

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Written by Jonathan Brodie
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.
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Tvorog and the Taming of the Salt

Tvorog and the Taming of the Salt

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Written by Mathew Scaletta
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.
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Smoked Salmon Gimbap

Smoked Salmon Gimbap

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Written by Mathew Scaletta
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! 
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Kimchi Grilled Cheese with Smoked Salmon

Kimchi Grilled Cheese with Smoked Salmon

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Written by Mathew Scaletta
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. 
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New England Meets Alaska Smoked Chowder

New England Meets Alaska Smoked Chowder

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Written by Mathew Scaletta
This New England chowder with our smoked geoduck will fast become a favorite in your recipe rotation. Geoduck chowder isn’t unheard of in Alaska and the Pacific Northwest, but it’s definitely a rarity. Thanks to local clam diver Curtis Brown and the smokehouse team here at Wildfish (the only producer of smoked geoduck in the world!) you no longer have to settle for basic New England chowder at home. The crisp, clean woodsmoke of the geoduck and can broth will transport you to a misty, Northwestern mental safespace. 
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Salmon Patties

Salmon Patties

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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. 
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Wildfish Pao Fan

Wildfish Pao Fan

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Written by Mathew Scaletta
This is an awesome recipe to use when you have leftovers from the night before because you can put anything on it! We love using some pickled veggies, some roasted peanuts, any leftover protein you have, but the canvas is yours!
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Tamago Kake Gohan

Tamago Kake Gohan

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Written by Mathew Scaletta

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

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Smoked Salmon Ochazuke

Smoked Salmon Ochazuke

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Written by Mathew Scaletta
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.
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Smoked Alaska Caesar

Smoked Alaska Caesar

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Written by Mathew Scaletta
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. 
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Smoked Octopus Takoyaki

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.
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Galley Musings: A Dirty Rice Journey (Part I)

Galley Musings: A Dirty Rice Journey (Part I)

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Written by Mathew Scaletta
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.
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Dirty Rice With Andouille Sausage and Smoked Herring

Dirty Rice with Smoked Herring and Andouille (Part II)

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Written by Mathew Scaletta
Dirty rice recipes are as numerous as the cooks who prepare them. We say that about a lot of classic dishes, and it’s true. Ingredients and methods are always up to the cook to adapt as needed or desired. Cook wildly and passionately! Make substitutions, and create new worlds of flavor! Go ahead and do it!
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Gabe's Classic Coho Salmon Melt

Gabe's Classic Coho Salmon Melt

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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!

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Fisherman's Stew (Smoked Cioppino)

Fisherman's Stew (Smoked Cioppino)

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Written by Mathew Scaletta
This recipe for Fisherman's Stew will net many smiles. Fisherman's Stew (also called cioppino) is a rustic seafood stew with origins in the Liguria region of Italy, and variations of cioppino are sometimes called brodetto or brudet in historically Italian regions of coastal Croatia. It is a traditional fisherman’s stew made from the catch of the day, generally with smaller species of net fish that don’t command as much money at market. Through the magic of canning, it does not rely on having an Italian fisherman in the family. It’s best to prepare this easy, lusty fish stew in a large, wide saucepan.
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Basque Tapas de Angulas (Baby Eels)

Basque Tapas de Angulas (Baby Eels)

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Written by Mathew Scaletta
Conservas de Cambados Angulas (Baby Eels) are probably the most storied, exotic, and rare product in our lineup of European-tinned offerings. The experience of these angulas is unlike anything, as much a textural journey as one of flavor. A forkful of baby eels is almost like a bite of tiny, meaty noodles with just a touch of serpentine exuberance.
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Ventresca (Tuna Belly) with Chicago Giardiniera

Ventresca (Tuna Belly) with Chicago Giardiniera

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Written by Mathew Scaletta

This white albacore tuna is line-caught during the summer when it returns to the Cantabrian Sea in the north of Spain. With respect to the ecosystem and the species, they are only allowed to be caught individually with rod and reel. The fatty belly meat is so tender and delicate, you’ll worry a little about sticking a fork into the can. 

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Spanish Cockle Skewers

Spanish Cockle Skewers

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Written by Mathew Scaletta
Tinned Spanish cockles (a.k.a. berberechos) are an extraordinarily unique product that we’re proud to feature in our shop. We hated to mess with them at all, because they’re perfect right from the can. So we thought about a simple triangulation of flavors: briny Spanish cockles, acidic grapefruit, and just a pinch of warming nutmeg. This is not a traditional approach to Spanish cockles.
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Smoked White King Salmon Bruschetta

Smoked White King Salmon Bruschetta

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Written by Mathew Scaletta

 We think our white king salmon is pretty close to perfect, and, therefore, not something you want to bury in other flavors. That’s why we chose to create an arrangement that's simple yet festive, with chopped shallot for some brightness and crunch, plus fresh dill for light perfume. 

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Smoked Octopus Salad with Farro

Smoked Octopus Salad with Farro

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Written by Mathew Scaletta

Octopus salad is a Mediterranean classic with many variations, but most of them include some variation of the basic ingredients we’ve included. Nothing makes us think of the Adriatic Sea like a good octopus salad, with plenty of lemon juice to stimulate the appetite for further eating. Good olive oil insulates against the effects of wine. 

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Smoked Herring Cavatelli

Smoked Herring Cavatelli

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Written by Mathew Scaletta

Wildfish Smoked Herring is pretty flavorful, with deep, savory undertones, and it might just be all the salt source you need for this creamy, Italian-American-inspired pasta. 

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Linguine with Smoked Geoduck and Fennel

Linguine with Smoked Geoduck and Fennel

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Written by Mathew Scaletta
We knew we wanted to balance the crisp, alder smoke flavor of our smoked geoduck with mildly sweet aromatics in this recipe. One thing led to another, and suddenly we were inspired by the classic Sicilian pasta with fresh sardines and fennel. This linguine dish has a nice perfume from not only the fennel, but also raisins, pine nuts and white wine. Truth be told, it almost has a candy-like quality, and would sit nicely in a multi-course meal including more savory and acidic dishes.
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Smoked Salmon Pâté

Smoked Salmon Pâté

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Written by Mathew Scaletta
You might think we’d be the last ones to suggest putting Wildfish smoked salmon into a food processor, but you’d be incorrect. This easy smoked salmon pâté is one reason why. Keep some of this handy in the fridge for a quick lunch or simple hors d'oeuvres. You’ll be glad you did. You get not only the wild flavor of our smoked salmon in a convenient form, but also the subtle, woodsy balance of mushrooms. In that sense, this could be considered a surf-and-turf pâté.
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Smoked Octopus with Maitake Mushroom and Fried Baby Potatoes

Smoked Octopus with Maitake Mushroom and Fried Baby Potatoes

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Written by Mathew Scaletta
Octopus may not be your first impulse when you stock up on canned seafood, but this smoked octopus recipe will change that.  Bering Sea octopus is the best of what you probably love about octopus: clean, lean, mildly briny sea protein with just the right amount of bounce in the bite. Wildfish Cannery Smoked Octopus not only takes the time and guesswork out of cooking octopus, but also imparts the clean aroma of Alaskan Alder wood smoke to any accompanying ingredients. 
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A Smoked Salmon Mac and Cheese Recipe

A Smoked Salmon Mac and Cheese Recipe

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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.

 

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Linguine and Smoked Geoduck

Linguine and Smoked Geoduck

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Written by Mathew Scaletta
We don't blame anyone for not knowing what to do with a live geoduck. Its randy appearance can have quite a befuddling effect on the unprepared. One look at this giant clam with a suggestive siphon and a heart of gold can send even the most experienced cooks into paroxysms of oh-lord-what-do-I-do-now. We understand. That’s why we’ve taken the shock and awe out of preparing Nature’s dirty joke. Wildfish Smoked Geoduck pops out of the can in bite-sized pieces the whole family can enjoy without embarrassment, and it makes an excellent linguine in white wine and butter. Give it a try.
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King Salmon Smørrebrød

King Salmon Smørrebrød

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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.

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Pinks, Pickles, and Pilot Bread

Pinks, Pickles, and Pilot Bread

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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.
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Smoked Octopus Potato Salad

Smoked Octopus Potato Salad

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Written by Wildfish Cannery
Here's our spin on a classic coastal Italian dish. It's a quick, impressive way to show off these tender, smokey chunks of octopus. 
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Craft Cocktail Culture Meets Southeast Alaska and Gives Birth to the Geoduck Bloody Caesar

Craft Cocktail Culture Meets Southeast Alaska and Gives Birth to the Geoduck Bloody Caesar

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Written by Wildfish Cannery
It only makes sense that the biggest clam on the planet is found in the waters of Southeast Alaska — and it makes even better sense that big clams make cocktails with big taste.
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Smoked King Salmon Frittata

Smoked King Salmon Frittata

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Written by Wildfish Cannery
We’ve found a way to make one of the most perfect dishes in the universe even more perfect. Yes, friends, the potato frittata is worlds better with the addition of Wildfish smoked King salmon. It’s difficult to write about this frittata because we find ourselves wanting to run to the kitchen and cook one, but we’ll persevere for your sake.
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geoduck Puttanesca

Geoduck Puttanesca

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Written by Mathew Scaletta
Geoducks aren't exactly the most familiar of sea creatures, so we get a lot of questions. After, "What the heck is it?" (It's a giant, funny looking clam) The most common is, "Ok...so what do I do with it?" 
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Pickled Salmon

Pickled Salmon

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Written by Mathew Scaletta
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.
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Wildfish Smoked Salmon Pasta

Wildfish Smoked Salmon Pasta

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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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