Producer

These delicious sockeye salmon cakes are made in Juneau, Alaska by Jan Rumble and Tim Bristol, Rumblefish LLC, who have been living in and loving Alaska and salmon since 1991. Currently, the salmon cakes are made from wild Alaskan sockeye caught commercially in Southeast Alaska, simple recipe highlighting good salmon flavors. The recipe was developed by Jan in 1992 and published in the first Salmon Sisters Cookbook. The Salmon Sisters sell our frozen salmon cakes at their Fish Shop on the Homer Spit and have sold thousands of salmon cakes through their online store. Also, Lucy’s Market (Soldotna) and Tanner Processing (Ninilchik/Soldotna) have sold them in their retail stores. In addition, Rumblefish salmon cakes have been on the menu of several restaurants in Homer, Alaska.

Cakes are best served by dredging in panko and then pan fried, 5 minutes on each side. A sauce make of mayo and Tiger Sauce or other hot sauce with a tad of lemon is our favorite.