This giant, rare clam is wild-harvested by hand from the seafloors neighboring our home on Prince of Wales Island, but due to a lack of domestic market demand, nearly all of the harvest is shipped live overseas. The exploration and excellence never stops. So three generations in and we're still here, taking the best of our traditions and adding a 'new school' touch. 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. Season the duck legs with green salt overnight. Wildfish was founded in 1987 by Phyllis Meuller, the local school bookkeeper who saw the community's need for custom seafood processing. To make the green salt, blend all ingredients together in a blender. 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. 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. To put it simply, we know how the locals want to eat it.

We are the go-to custom smokery and cannery for the island's subsistence fishermen. 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. 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.

Geo duck fladded salt