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  1. It's Accessible  King salmon is just as sustainable, yet less abundant, than other varieties of Alaska salmon such as sockeye and pink. The simple principle of supply versus demand means, if you see Alaska king salmon in the fresh case...

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!

Curious about our Smoked Herring? Read the back story here.

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.

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.

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.