Wildly harvested by hand along the rugged coast of Baranof Island, these gooseneck barnacles are delicately collected by diver Evan O'Brien 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 Europe's 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 O'Brien, 'Gooseneck Barnacles in Brine' has become accessible. Securing one of the limited 300 tins is an invitation to the sensory landscapes of Alaska's rainforest coast.

Tasting Notes: Experience the subtle sweetness and robust brininess of these tinned barnacles, a gustatory reflection of the Alaskan sea’s 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 O'Brien.

Harvested: By hand along Sitka's coastline, Alaska, and transported live to Klawock.

Ingredients: Gooseneck barnacles, salt.

Size: 6oz.

Photography by: Bethany Goodrich.

Gooseneck Barnacle Ceviche, September 19, 2023, 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 ocean's 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.

Save 10% on orders of 12+ Bottles of Wine!

Tinned Fish & Seafood Conservas

Albacore Tuna Loins with Onion & Green Pepper, Artesanos Alalunga, Spain

Anchovies a la Basque, Olasagasti, Spain

Olasagasti 'Anchovies a la Basque', Spain

Branzino with Piquillo Peppers & Herbs, Blue Cove, USA

'Branzino with Piquillo Peppers & Herbs', Blue Cove Fish

Chargrilled Bonito (Albacore) in Extra Virgin Olive Oil, Gueyu Mar, Spain

Chargrilled Bonito (Albacore) in EVOO, Güeyu Mar, Spain

Chargrilled Octopus in Extra Virgin Olive Oil, Gueyu Mar, Spain 5.6oz

Octopus on the grill!

Chorizo-Spiced Mussels, Tiny Fish Co., Washington

Tiny Fish Co. 'Chorizo Spiced* Mussels', Washington

Codfish in Caldeirada Sauce, ABC+ by Jose Gourmet, Portugal

Codfish in Olive Oil and Garlic, Jose Gourmet, Portugal

Conservas de Cambados 'Cockles in Brine', Spai

Conservas de Cambados 'Cockles in Brine', Spain

Espinaler 'Salsa Espinaler Classic!' Appetizer Sauce, Spain (92ml Bottle)

Espinaler 'Salsa Espinaler Classic!' Appetizer Sauce, Spain (92ml Bottle)

Galician Octopus, Conservas de Cambados, Spain

Conservas de Cambados 'Galician Octopus', Spain

Garfish in Olive Oil, Ati Manel, Portugal

Garfish in Olive Oil, Ati Manel, Portugal

Gooseneck Barnacles in Brine (Reserve), Wildfish Cannery, Alaska

Hake Cheeks in Green Sauce, Artesanos Alalunga, Spain

Jose Gourmet Conservas Ceramic Tin Holder

Serve conservas in style. Charming, crafted in Portugal, dishes are made especially for fishes. Ceramics save oily splashes and tins nestle-in for attractive presentation.

Colors Available: White, Blue Jade, Peppermint, Bordeaux and Yellow

Lemon Caper Mackerel, Patagonia Provisions, Spain

Patagonia Provisions Lemon Caper Mackerel, Spain

Lemon Herb Mussels, Patagonia Provisions, Spain

Patagonia Provisions 'Lemon Herb Mussels', Spain

Limfjord Blue Mussels in Dill and Fennel, Fangst, Denmark

Fangst 'Blåmuslinger No. 1 Limfjord' Blue Mussels Marinated in Dill & Fennel Seeds

Mackerel Fillets in Curry Sauce, Jose Gourmet, Portugal

Jose Gourmet 'Mackerel Fillets in Curry', Portugal

Mackerel Fillets in Olive Oil, Jose Gourmet, Portugal

Mackerel Fillets in Olive Oil

Recipes

Illustration Teresa Lima

Text Eugénio Roda

Recipes Luís Baena

Mackerel in Moqueca Sauce, ABC+ by Jose Gourmet, Portugal

Mussels in Spicy Chili & Garlic Sauce (Silver Line), Ramon Pena, Spain

Ramón Peña 'Mussels in Spicy Chili & Garlic Sauce (Silver Line)', Spain

Nordic Sardines with Heather and Chamomile, Fangst, Denmark

Fangst 'Brisling No. 1' Nordic Sardines with Heather & Chamomile

Norwegian Sea Herring Smoked with White Pepper and Wild Garlic, Fangst, Denmark

'SILD No. 1' Norwegian Sea Herring Smoked, with White Pepper and Garlic, Fangst, Denmark

Nuri Mackerel in Spiced Oil, Portugal

Nuri Mackerel in Spiced Oil, Portugal

Mackerel 72%, olive oil 22%, cucumber, chili 2%, carrot, salt, cloves, black pepper and laurel

Nuri Sardines in Spiced Tomato Sauce, Portugal

Nuri Sardines in Spiced Tomato Sauce, Portugal

Mackerel 72%, tomato sauce - tomato pulp 20%, olive oil 2%, cloves, black pepper, laurel - cucumber, chili 2%, carrot, salt

Nuri Spiced Sardines in Olive Oil, Portugal

Nuri Spiced Sardines in Olive Oil, Portugal

Sardines 72%, olive oil 22%, cucumber, chili 2%, carrot, salt, cloves, black pepper and laurel

Octopus in Caldeirada Sauce, ABC+ by Jose Gourmet, Portugal

Octopus in Garlic Sauce, Ati Manel, Portugal

Octopus with Lemon & Dill, Tiny Fish Co., Alaska

Tiny Fish Co. 'Octopus with Lemon & Dill', Alaska

Follow Us