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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Warner Lew, Herring Evangelist pictured with giant King Salmon head.

Meet Warner Lew, Herring Evangelist

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Written by Mathew Scaletta
Curious about our Smoked Herring? Read the back story here.
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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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Charcuterie Boards & The Art of Nibbling

Charcuterie Boards & The Art of Nibbling

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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.
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