Wildfish Cannery

Wildfish Cannery has been preserving Alaska’s seafood—and its stories—for over three decades. Nestled in the tiny coastal town of Klawock on Prince of Wales Island, where the state’s first salmon cannery was built over a century ago, Wildfish carries forward a proud tradition of sustainable, community-based fishing and meticulous craftsmanship.

Founded in 1987 by Phyllis Meuller, a school bookkeeper turned cannery pioneer, Wildfish began as a custom processing operation to serve the needs of local fishermen. Today, it’s run by her grandson, Chef Mathew Scaletta, who blends his fine-dining expertise from Portland with his family’s legacy, elevating Alaska’s wild bounty into something truly special.

Wildfish sources only wild-caught seafood from the pristine waters of Southeast Alaska—salmon, sablefish, octopus, geoduck, and more—harvested by small-boat fishermen and divers who are often friends and neighbors. Every step, from thick hand-cut fillets to natural wood-smoking, hand-packing, and final canning, is done in-house, with an unwavering commitment to quality and flavor.

This is seafood done the hard way, the right way—honoring both fish and fisherman. With each tin, you taste the rugged beauty of Alaska, the pride of Klawock, and the legacy of a family that’s preserving nature’s perfection, one can at a time.