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4 Reasons Why Canned Food is Smart Food Security

4 Reasons Why Canned Food is Smart Food Security

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Written by Mathew Scaletta
Canned food is durable food, and some of the world’s most desirable delicacies are found ready to eat in cans.
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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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Smoked Caviar & Oysters

Smoked Caviar & Oysters

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Written by Mathew Scaletta
One of our favorite ways to treat ourselves is topping some freshly-shucked winter oysters with ...
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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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Scallop harvester Evan O'Brien pictured with the day's scallop harvest.

Meet Your Scallop Fisherman: A Q&A With Diver Evan O'Brien

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Written by Mathew Scaletta
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!
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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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Smoked Salmon Dip

Smoked Salmon Dip

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Written by Mathew Scaletta
Here's a totally customizable, easy-to-whip up Smoked Salmon dip. 
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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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Rockfish Escabéche Pâté

Rockfish Escabéche Pâté

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Written by Mathew Scaletta
Our Rockfish Escabéche is super tender and flakey so it lends itself really well to making a pâté...
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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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WHEN TWO CHEFS ENTER THE WILDFISH TEST KITCHEN, ONE DELICIOUS TIN EMERGES!

WHEN TWO CHEFS ENTER THE WILDFISH TEST KITCHEN, ONE DELICIOUS TIN EMERGES!

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Written by Mathew Scaletta
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.
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Wildfish Vintage Cellar

Enter The Wildfish Cannery Vintage Cellar

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Written by Mathew Scaletta
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. 
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Octopus in Bullwhip Kelp Hot Sauce

Wildfish Cannery Announces Limited Release Octopus In Bullwhip Kelp Hot Sauce

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Written by Mathew Scaletta
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.
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From the Brewhouse to the Smokehouse: Gettin' Tipsy with Tins

From the Brewhouse to the Smokehouse: Gettin' Tipsy with Tins

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Written by Mathew Scaletta
  Introduction Pairing good tinned fish with a drink can be intimidating. You have the chance t...
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5 Reasons To Love Wildfish Cannery Smoked King Salmon

5 Reasons To Love Wildfish Cannery Smoked King Salmon

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Written by Mathew Scaletta
  1. It's Accessible  King salmon is just as sustainable, yet less abundant, than other varieties...
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The Story Behind Nature's Most Curious Clam

The Story Behind Nature's Most Curious Clam

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Written by Mathew Scaletta

Love our Smoked Geoduck? When you're finished reading through our latest blog post here, you might find yourself eager to hear the story behind all of the fish you eat. And to that we would say, "it's possible!" With so many options to buy direct from your local fisherman, we invite you to learn. 

But meanwhile, enjoy this journey—from catch to can!

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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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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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Meet Your Fishermen: Captain Dustan and Evie Dickerson, The Couple Behind The Octopus In Your Can

Meet Your Fishermen: Captain Dustan and Evie Dickerson, The Couple Behind The Octopus In Your Can

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Written by Mathew Scaletta

Without the relationships we have with our fisherman, Wildfish Cannery is nothing but an idea. These relationships, some old and some newer, are based on trust and mutual respect for the bounty of the deep, cold Alaskan waters that provide us with our livelihoods.

In this post, we're shining a little light on one of these fisherman—our friend and cephalopod cognoscenti Dustan Dickerson, captain of the F/V Raven Bay out of Dutch Harbor, Alaska.

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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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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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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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