No gooey cheese or fatty meats here—these aren't your ordinary nachos! Instead, dive into a nacho-inspired creation that follows the assembly rules but cranks up the flavor. Ideal for the "empty fridge, can't be bothered to grocery shop" moments—because it's basically just your favorite fridge condiments.
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.
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.
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 isnota traditional approach toSpanish cockles.
We thinkour white king salmonis 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,withchopped shallot for some brightness and crunch, plus fresh dill for light perfume.
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.
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.
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.
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.
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 preferSmoked Kingin this dish, but you'll never know if you don't try it withSmoked CohoandSmoked Pinktoo.
Sometimes the greatest tastes come from pairing the extraordinary with ordinary. This recipe pairs one of our most technical culinary creations with one of America’s most unassuming condiments. Ingenuity and irony intersect and lead us on a one-way journey to a very basic yet delicious destination.
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.
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.
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.
Get your giggles out now, because the people in this story are pretty serious about geoducks. This peculiar mollusk, whose undulating breast meat and brontosaurus neck are too enormous for its shell to contain, has an appearance that could make even Stormy Daniels blush.
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?"
All six species of Northern Pacific salmon have been an important food source and bartering tool of Alaskan people since prehistoric times, and they are still of massive regional economic importance today.
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