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.
Recently, we partnered with our friends at Delaware Supply in Albany, New York and 3 Fonteinen to bring a beer and tinned pairing to a lucky few. We've received a lot of inquiries about the menu. Turns out many of you would like to create this menu at home. So here's a menu and inspiration for an at-home tasting of some of the finest tins and some of our favorite brews. As always, feel free to customize or experiment with other beverages! We're here to provide the inspiration, but hey you do you!
We’re on a mission here at Wildfish Cannery to help you create the perfect bite. And not just make it, but truly understand what goes into composing that perfect morsel. Of course, this is a Sisyphean task, but we feel we’ve got a pretty solid hold on the secret (hint: it’s not what you think). So while these lessons are crucial to everything you eat, we’ll be discussing these topics in relation to how you use our cans to compose a charcuterie spread or a dish.
We believe, as our founder did, that the wild seafood we are smoking and preserving is one of nature’s most perfect products. So as we round the corner towards the summer pre-season, let’s revisit the 4 species of Pacific salmon you’ll find in Wildfish’s pantry—and should consider adding to your own!
Looking for something new for your next picnic or hike? Or have some sheets of seaweed in the pantry that you’re looking to use? Smoked Salmon Gimbap is perfect for you! This is a popular Korean takeout food that travels well so it’s perfect for your next outing!
Stop what you’re doing and make this. ASAP. Kimchi grilled cheese is already a masterpiece, but we upgraded it with some smoked salmon! This sandwich has crunch, acidity, probiotics, spice, salt, and gooey cheese. What else could you want? Another one.
This is an awesome recipe to use when you have leftovers from the night before because you can put anything on it! We love using some pickled veggies, some roasted peanuts, any leftover protein you have, but the canvas is yours!
This is a primo example of Japanese comfort food and it will take you less than five minutes to make. Be warned, it includes raw egg yolks, so if you’re unsettled by those, this isn’t for you. This dish was adapted from a recipe by our friends at Serious Eats.
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.
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.
We thinkour white king salmonis pretty close to perfect, and, therefore, not something you want to bury in other flavors. That’s why we chose to create an arrangement that's simple yet festive,withchopped shallot for some brightness and crunch, plus fresh dill for light perfume.
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.
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 preferSmoked Kingin this dish, but you'll never know if you don't try it withSmoked CohoandSmoked Pinktoo.
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.
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.
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.
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.
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!
Thanks for contacting us! We'll get back to you as soon as possible.
Thanks for subscribing
Thanks! We will notify you when it becomes available!
The max number of items have already been added
There is only one item left to add to the cart
There are only [num_items] items left to add to the cart
