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.
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 are the go-to custom smokery and cannery for the island's subsistence fishermen. To put it simply, we know how the locals want to eat it.
We have spent more than 35 years 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.
Moist, smoky, tender, and sweet, Wildfish Cannery’s Smoked White King Salmon is a delicious and even rarer treat than its standard Red King counterpart.
As its name suggests, King salmon, is regal in size, appearance and taste. Known for its flaky, fat-rich flesh, this fish makes for one decadent tin. “White King” is the name given to the five-percent of fish in this same species that cannot process pigment and thus present with a light, pale flesh, that some say offers a subtle, but noticeable difference in taste.
The large fillets of buttery meat come de-boned, with the skin still intact, making them perfect for offering table-side right out of the tin
Unlike most smoked salmon being sold, which is cross-cut steaks, bones, spine, and everything else, Wildfish is different, special, in that they are smoking hand-trimmed fillets. This extra attention to detail, this extra time and care, shines through in the final taste and texture. You won't find a better smoked salmon anywhere in the world.
Harvested and hand-packed in Alaska
Best By: 31Oct2027
Ingredients: White King Salmon, Salt, Pure Cane Sugar, Garlic, Black Pepper, All-Natural Wood Smoke
6 ounce (170 gram) metal can
