“Octopi are highly intelligent [...] that just adds a deliciously poignant undertone to mindlessly shoveling them into your gaping maw.”

-Anthony Myint & Karen Leibowitz,

Mission Street Food Cookbook

Perhaps you’ve been in the conservas game for a while and you know the joy that comes from adding spice to cephalopods. It’s a taste beloved by many of Europe’s best legacy canners, but here’s the catch: you’re not going to find sustainably sourced Alaska octopus paired with Alaska kelp anywhere but here. This was the inaugural tin in the Wildfish Vintage Cellar Series, and it’s what you expect from us—one small-batch at a time.

We keep loads of hot sauce on hand at the Cannery, from Frank’s to Tapatio to Salsa Espinaler...adventurous eaters like spice! So since time is precious, we decided to put our favorite hot sauce directly into the can. Because alongside spice, we also like to taste Alaska, and when it comes to selecting ingredients for our products we always look local first. That’s why we chose Barnacle Foods for our very first collaboration. We’ve got a serious brand crush on the folks over at Barnacle, and not just ‘cause they make great hot sauce. We share in their mission of harnessing the value of Alaska’s resources, creating resiliency for coastal communities, and keeping the health of our oceans a top priority amidst changing ocean climates.

Tasting notes: There’s nothing like the canning triumvirate—heat, pressure, and time—to infuse the flavor of spicy piri piri, garlic, and a hint of kelp into our octopus. Bullwhip Kelp Hot Sauce is flavor first, heat second, and on a scale of “hint o’ spice” to “ignites the heat receptors,” this sits comfortably right in the middle—igniting your taste buds instead. 

Serve it up: Buy at least two, with one to eat straight from the tin while you get creative with the other. Check out our Smoked Octopus recipes in the Galley—simple swaps work perfectly! Because we love our canned brothers and sisters overseas, we also suggest trying octopus two ways by serving this product alongside a tin of Jose Gourmet Spiced Octopus in Olive Oil. 

Source: Octopus harvested from the Bering Sea (read the story here,) Kelp harvested from Southeast Alaska (read the story here)

Harvested: Incidental-catch, which allows for the octopus to be utilized rather than wasted; Hand-harvested kelp

Ingredients: Giant pacific octopus, Alaska bull kelp, water, certified organic vinegar, certified organic tomato paste, expeller pressed non-GMO vegetable oil, garlic, salt, piri piri, xantham gum, pure cane sugar 

Size: 6oz

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