Alaska’s fish canning tradition hearkens back to the turn of the century.
When large quantities of fish were harvested, canning was the only solution available to keep it fresh before refrigeration was invented in 1913. Now, family-owned Wildfish cannery carries on that tradition from the small island town of Klawock, where the first salmon cannery was established nearly 100 years ago. The producer partners with local fisherman from community-based fisheries to get salmon at peak harvest time before the fish is hand-sliced thick and brined in aromatics. Then it’s packed with care by hand.