Clay Groves, Rich Collins and I reviewed products from the Wildfish Cannery on a recent Fish Nerds Podcast. You can listen to the segment below. We tasted their canned octopus, geoduck, salmon and herring.
Listen to the Fish Nerds Podcast segment below.
My recipe was for smoked herring sliders with spring greens and a mango scotch bonnet pepper sauce. The herring was fabulous as were all of their products. I will definitely be purchasing more cans in the future. It's hard to believe you can buy gourmet fish in a can!
Founded in 1987, Wildfish Cannery smokes and cans wild Alaska seafood in the tiny seaside town of Klawock on Prince of Wales Island, carrying on the craft and time-honored traditions of the region (Klawock, after all, was home to Alaska’s very first salmon cannery more than a century ago.) Today, Wildfish is run by Chef Mathew Scaletta, grandson of the founder, who is dedicated to melding his family’s craft with his fine dining background, creating products prepared to a standard fit for the chef’s table but available to anyone who cares about the food they eat.
Wildfish Cannery processes entirely by hand, from landing fish at the docks to filleting and hand-packing, all the way to sealing each can, one by one. It's a labor of love but the only way they've done it, and is really just a larger-scale reflection of the subsistence lifestyle where they live.
All of their canned fish has a light smokey flavor that doesn't overpower the fish. There is also a sweetness to the fish. This isn't mushy fish--it's all very meaty in texture. I highly recommend their products.
Below are some photos of the herring sliders I made. Yum!
