Stir-fried Sockeye in Yakitori Sauce
Featured ·
2 days ago
This dish is a creative twist on Japanese cuisine, born from a pantry mishap. Canned sockeye salmon is glazed with leftover yakitori sauce, served with rice cooked in salmon liquid, and accompanied by scrambled egg and stir-fried cabbage. It's simple yet comforting, a testament to the beauty of improvisation in cooking.
Gooseneck Barnacle Ceviche
Dive into Gooseneck Barnacle Ceviche – a fusion of coastal flavors from North to South that will transport your taste buds to the ocean's edge.
A Day In The Life: Harvesting Gooseneck Barnacles
What dictates Evan O'Brien's harvesting schedule? In the world of Gooseneck Barnacles, harvesting is timed to the tide’s drum. Read on to learn more about how Gooseneck Barnacles are harvested from the rocky remote coastlines outside of Sitka, Alaska.
2023 Limited Release: Gooseneck Barnacles
What happens when a craft canner, a sea forager, and a storyteller all fall in love with the same curious Alaskan sea creature, the Gooseneck Barnacle? You get a collective idea that other people might love it, too. In the summer of ‘22, the Alaska Gooseneck Barnacle made it into the first Alaska tins. If you love a good tinned origin story, then this one's for you.
Meet Your Scallop Fisherman: A Q&A With Diver Evan O'Brien
If you're curious about the story behind our Pink Scallops in Brine, we think you'll love this 5-minute Q&A with Diver Evan O'Brien, our sole purveyor for the Pacific pink sea scallops in every tin!
Rockfish Escabéche Pâté
Our Rockfish Escabéche is super tender and flakey so it lends itself really well to making a pâté...
Smoked Salmon Ochazuke
This dish meets at the confluence of simple, hearty, quick, and wholesome. With this recipe, we used our Smoked Coho in Birch Syrup, but you can absolutely use any of our tins! This is a great recipe to use up leftover rice from your meal the night before as well.
WHEN TWO CHEFS ENTER THE WILDFISH TEST KITCHEN, ONE DELICIOUS TIN EMERGES!
The Rockfish Escabeche collaboration brings unique flavors to the tin, pairing the thick flaked rockfish with an addictively aromatic and tangy sauce. A spice mix of cumin, coriander, fennel seed, and paprika is balanced by the additions of sherry vinegar and numbing szechuan peppercorn for a touch of spice.
Enter The Wildfish Cannery Vintage Cellar
When you have a Chef at the helm of craft cannery operations, the exploration never stops. Our Vintage Cellar Series is our platform for diving into the more culinary side of canning. It’s a way for us to express our creativity, explore new flavors of Alaska's terroir, and harness the strong relationships we have with Chefs and other small craft Alaska makers. It’s your opportunity to taste the flavors from our test kitchen and experience unconstrained invention. Learn about the inspiration for our latest collection here.
Wildfish Cannery Announces Limited Release Octopus In Bullwhip Kelp Hot Sauce
Today, two of Southeast Alaska’s most beloved craft-makers, Wildfish Cannery and Barnacle Foods, announced the launch of Wildfish Cannery Octopus in Bullwhip Kelp Hot Sauce. The first small batch of this limited release product goes on sale today.