Nature provides perfection—we’re here to preserve it.
For over 30 years we've been carrying on the craft and time-honored traditions of the region in the small seaside town of Klawock, home to Alaska’s very first salmon cannery more than a century ago. Klawock, located on Prince of Wales Island in Southeast Alaska, has a population of just 796, most of whom consider fishing an essential part of life.
Wildfish was founded in 1987 by Phyllis Meuller, the local school bookkeeper who saw the community's need for custom seafood processing. Today, the reigns are held by Phyllis's grandson, Chef Mathew Scaletta, who is dedicated to melding his fine-dining background (honed in foodie paradise Portland, Oregon) with his family’s craft. So three generations in and we're still here, taking the best of our traditions and adding a "new school" touch. The exploration and excellence never stops.
Masters of our Craft
We wouldn’t be doing this if we weren’t committed to offering the highest quality sustainable seafood, prepared to a standard fit for the chef’s table but available to anyone who cares about the food they eat.
We do things the right way, which happens to be the slow way and the hard way. But that’s what it takes, and that’s why we do it. Hand-harvested seafood becomes our hand-packed products, and nothing this good ever happens without some good ol’ blood, sweat and tears (although, to be clear, those are not actual ingredients...)
Wildfish proudly uses only wild-caught, sustainable Alaska seafood harvested by the fishermen and divers from Alaska's responsibly-managed, community-based fisheries—our friends and neighbors.
After buying at peak harvest, we hand-slice every piece nice and thick, then brine it in mouthwatering seasonings before smoking with all-natural woodsmoke. We then hand-pack each 6 oz. can and cook it to perfection so you can enjoy our favorite flavors at any time. Processing by hand ensures that what's inside every golden tin meets the standards of our craft, and our commitment to that craft means that all of the processing for our seafood is done in-house.
We feel grateful for our community of local fishermen, employees, and patrons. Our success is their success, and the story of our island town, our sense of place and hospitality—that's something time will never change. We invite you into our world with every tin of smoked Alaska seafood.