Octopus in Bullwhip Kelp Hot Sauce

“Octopi are highly intelligent [...] that just adds a deliciously poignant undertone to mindlessly shoveling them into your gaping maw.” -Anthony Myint & Karen Leibowitz, Mission Street Food Cookbook Perhaps you’ve been in the conservas game for a while and you know the joy that comes from adding spice to cephalopods. It’s a taste beloved by many of Europe’s best legacy canners, but here’s the catch: you’re not going to find sustainably sourced Alaska octopus paired with Alaska kelp anywhere but here. This was the inaugural tin in the Wildfish Vintage Cellar Series, and it’s what you expect from us—one small-batch at a time. We keep loads of hot sauce on hand at the Cannery, from Frank’s to Tapatio to Salsa Espinaler...adventurous eaters like spice! So since time is precious, we decided to put our favorite hot sauce directly into the can. Because alongside spice, we also like to taste Alaska, and when it comes to selecting ingredients for our products we always look local first.