Wildfish Cannery is a family-run operation on Prince of Wales Island in Southeast Alaska, in a town called Klawock where the Tlingit have fished for thousands of years. The cannery traces back to 1987, when Phyllis Meuller founded it as a smokehouse to feed the local community. Her son-in-law Greg Scaletta expanded it into a full cannery in 2003, putting Phyllis's smoked salmon into tins — a format that became the backbone of the business. Today, Phyllis's grandson Mathew Scaletta runs the operation, bringing a cook's sensibility to a business that has stayed stubbornly, deliberately small.

At a time when most tinned fish brands rely on overseas co-packers, Wildfish does everything itself. Every can is packed by hand at the cannery in Klawock. All fish is wild, caught in Alaskan waters only, and sourced directly from local fishermen and small Alaska processors — no middlemen, no trawlers, no mega-fleet operations. The lineup favors underutilized species alongside the smoked salmon that started it all: rockfish, Pacific cod, seasonal catches, and reserve offerings that most canneries wouldn't bother with. The philosophy is straightforward — know the fishermen, know the waters, do the work.