Gooseneck Barnacles in Brine (Reserve), Wildfish Cannery, Alaska
Regular price
$56.00
Wildly harvested by hand along the rugged coast of Baranof Island, these gooseneck barnacles are delicately collected by diver Evan OBrien amidst the rain-soaked beaches of Sitka, Alaska. After being packed in ice, these unique sea creatures make a brief journey by air to the cannery in Klawock. In true European fashion, the shells are retained, presenting a visual treat upon unsealing the tin—think prehistoric creature rather than a typical barnacle.
Only a lone Canadian commercial fishery existed in the western hemisphere before these barnacles could be savored without a trip to the conserva aficionados of Europes Iberian Peninsula. Aside from an exclusive restaurant in Sitka, even Southeast Alaskans rarely had the chance to enjoy this delicacy. Now, with collaborative efforts involving OBrien, Gooseneck Barnacles in Brine has become accessible. Securing one of the limited 300 tins is an invitation to the sensory landscapes of Alaskas rainforest coast.
Tasting Notes: Experience the subtle sweetness and robust brininess of these tinned barnacles, a gustatory reflection of the Alaskan seas vibrant essence, with textures and flavors reminiscent of olives.
Serve It Up: These barnacles are ready to enjoy straight from the tin, following European traditions of shell inclusion for easy handling. Each bite should be savored intentionally, considering the rarity and the effort behind its harvest. For a warm dish, soak the tin in hot water for ten minutes. Enjoy it with premium butter, warm bread, and a glass of Albariño, or try a chilled serving with Gooseneck Barnacle Ceviche.
Sourced: Directly from the diving endeavors of Evan OBrien.
Harvested: By hand along Sitkas coastline, Alaska, and transported live to Klawock.
Ingredients: Gooseneck barnacles, salt.
Size: 6oz.
Photography by: Bethany Goodrich.
Gooseneck Barnacle Ceviche, Written by Mathew Scaletta, Wildfish Cannery.
Dive into Gooseneck Barnacle Ceviche – a fusion of coastal flavors from North to South that will transport your taste buds to the oceans edge.
Ingredients:
1 can of Gooseneck Barnacles in Brine
1 Lime squeezed
1 Lemon squeezed
2 Tomatoes
1 Red Onion
1/2 Bunch Cilantro
1 Avocado
1 Red Bell Pepper
1 tablespoon Olive Oil
3-4 fried corn tortillas for serving
Instructions:
Drain the can of Gooseneck Barnacles in Brine, but reserve the juice for later. Remove and discard* the shell from each Gooseneck Barnacle. Set Gooseneck Barnacle meat aside.
Dice the tomatoes, red onion, cilantro, avocado, and red bell pepper. Place them in a large mixing bowl. Squeeze the lime and lemon and pour juice of both over the mixture. Pour in the reserved juice from the Gooseneck Barnacles.
Add the Gooseneck Barnacle meat to the mixing bowl with the vegetables. Add a tablespoon of olive oil to the mixture for a touch of richness and flavor.
Gently toss all the ingredients together until they are well combined.
Cover the ceviche mixture and refrigerate it for at least 30 minutes to let the flavors meld together.
Serve with fried corn tortillas on the side. These can be used to scoop up the ceviche or as a crispy garnish.
Enjoy your delicious Gooseneck Barnacle Ceviche with its zesty, fresh flavors. Feel free to adjust the ingredients to your taste preferences!
*In keeping with European tradition, Gooseneck Barnacles are canned with the shells on, so be ready for the unique visual feast upon opening your tin and seeing something more akin to baby dinosaur toes than your everyday barnacle. We suggest you dry the beautiful shells and add them to your curios collection.
Wildly harvested by hand along the rugged coast of Baranof Island, these gooseneck barnacles are delicately collected by diver Evan OBrien amidst the rain-soaked beaches of Sitka, Alaska. After being packed in ice, these unique sea creatures make a brief journey by air to the cannery in Klawock. In true European fashion, the shells are retained, presenting a visual treat upon unsealing the tin—think prehistoric creature rather than a typical barnacle.
Only a lone Canadian commercial fishery existed in the western hemisphere before these barnacles could be savored without a trip to the conserva aficionados of Europes Iberian Peninsula. Aside from an exclusive restaurant in Sitka, even Southeast Alaskans rarely had the chance to enjoy this delicacy. Now, with collaborative efforts involving OBrien, Gooseneck Barnacles in Brine has become accessible. Securing one of the limited 300 tins is an invitation to the sensory landscapes of Alaskas rainforest coast.
Tasting Notes: Experience the subtle sweetness and robust brininess of these tinned barnacles, a gustatory reflection of the Alaskan seas vibrant essence, with textures and flavors reminiscent of olives.
Serve It Up: These barnacles are ready to enjoy straight from the tin, following European traditions of shell inclusion for easy handling. Each bite should be savored intentionally, considering the rarity and the effort behind its harvest. For a warm dish, soak the tin in hot water for ten minutes. Enjoy it with premium butter, warm bread, and a glass of Albariño, or try a chilled serving with Gooseneck Barnacle Ceviche.
Sourced: Directly from the diving endeavors of Evan OBrien.
Harvested: By hand along Sitkas coastline, Alaska, and transported live to Klawock.
Ingredients: Gooseneck barnacles, salt.
Size: 6oz.
Photography by: Bethany Goodrich.
Gooseneck Barnacle Ceviche, Written by Mathew Scaletta, Wildfish Cannery.
Dive into Gooseneck Barnacle Ceviche – a fusion of coastal flavors from North to South that will transport your taste buds to the oceans edge.
Ingredients:
1 can of Gooseneck Barnacles in Brine
1 Lime squeezed
1 Lemon squeezed
2 Tomatoes
1 Red Onion
1/2 Bunch Cilantro
1 Avocado
1 Red Bell Pepper
1 tablespoon Olive Oil
3-4 fried corn tortillas for serving
Instructions:
Drain the can of Gooseneck Barnacles in Brine, but reserve the juice for later. Remove and discard* the shell from each Gooseneck Barnacle. Set Gooseneck Barnacle meat aside.
Dice the tomatoes, red onion, cilantro, avocado, and red bell pepper. Place them in a large mixing bowl. Squeeze the lime and lemon and pour juice of both over the mixture. Pour in the reserved juice from the Gooseneck Barnacles.
Add the Gooseneck Barnacle meat to the mixing bowl with the vegetables. Add a tablespoon of olive oil to the mixture for a touch of richness and flavor.
Gently toss all the ingredients together until they are well combined.
Cover the ceviche mixture and refrigerate it for at least 30 minutes to let the flavors meld together.
Serve with fried corn tortillas on the side. These can be used to scoop up the ceviche or as a crispy garnish.
Enjoy your delicious Gooseneck Barnacle Ceviche with its zesty, fresh flavors. Feel free to adjust the ingredients to your taste preferences!
*In keeping with European tradition, Gooseneck Barnacles are canned with the shells on, so be ready for the unique visual feast upon opening your tin and seeing something more akin to baby dinosaur toes than your everyday barnacle. We suggest you dry the beautiful shells and add them to your curios collection.
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