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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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Smoked Octopus-Mayo with Nori Fries

Smoked Octopus-Mayo with Nori Fries

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Written by Mathew Scaletta

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.

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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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Geoducks & Other (Delicious) Alaskan Curiosities

Geoducks & Other (Delicious) Alaskan Curiosities

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Written by Wildfish Cannery
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. 
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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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5 Things You Might Not Have Known About Wild Alaska Salmon

5 Things You Might Not Have Known About Wild Alaska Salmon

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Written by Mathew Scaletta
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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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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Cooking With Smoked Salmon Juice

Cooking With Smoked Salmon Juice

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Written by Mathew Scaletta
You probably noticed when you opened your first can from Wildfish that in addition to the best smoked salmon, you received a healthy little dash of juice in the can. DO NOT THROW IT AWAY!
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All Hail The Ivory King

All Hail The Ivory King

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Written by Mathew Scaletta

The King Salmon are abundant on Prince of Wales Island right now, and that means a higher population of the rare, coveted White King. 

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Greetings from Prince of Wales Island, Alaska

Greetings from Prince of Wales Island, Alaska

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Written by Mathew Scaletta
Welcome to the first cast of the Wildfish Almanac, coming to you from Klawock, Prince of Wales Island, Alaska.
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