The Perfect Bite: Cracking the Code (and the Can) to Bring you Better Bites

The Perfect Bite: Cracking the Code (and the Can) to Bring you Better Bites

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Written by Jonathan Brodie
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.
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A Wildfish Wild Salmon Primer

A Wildfish Wild Salmon Primer

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Written by Mathew Scaletta
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!
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Smoked Salmon Gimbap

Smoked Salmon Gimbap

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Written by Mathew Scaletta
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! 
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Wildfish Vintage Cellar

Enter The Wildfish Cannery Vintage Cellar

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Written by Mathew Scaletta
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. 
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All Hail The Ivory King

All Hail The Ivory King

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Written by Mathew Scaletta

The King Salmon are abundant on Prince of Wales Island right now, and that means a higher population of the rare, coveted White King. 

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