How to Smoke Salmon the Alaskan Way
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- Опубліковано 21 сер 2024
- There's nothing like learning a craft from somebody who has lived it. Something about a hand made smoke house seals the deal. What Shawn does is clearly second nature to him as he smokes Alaskan Salmon for his friends, neighbors, wife (and self of course). Well, now that I've watched this episode I am hungry.
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Also pro tip if you think salmon is good right after it comes out of the smoker, wait until the next day after its sat for about 24 hours after being smoked. The smoke has had time to really cure into the fish and it tastes so much more prominent. I like to enjoy it different ways, but a great way is throw a few pieces on a chopping block chop it all up together, put it in a bowl and mix it with some good quality cream cheese, spead it on a good quality fresh bagel, sprinkle some chives or a little onion, and enjoy. When you finally chop the salmon it really brings out the flavor even more.
My Dad taught me how to smoke fish and I remember him saying Salt and Brown sugar is all you need...I have tried other combinations over the years but always come back to the original...I agree with you 100%...Great video...
This type of lifestyle and just down home goodness is what brought me to Alaska. I smoke my own salmon as well but I really enjoyed watching this video. Something I enjoy about watching older men with a lot of wisdom talk about something they're passionate about.
This is hands down the best Smoked Salmon video on UA-cam! Thank you for sharing!
I used to have a smokehouse similar to this one. Mine had a small 30 gallon barrel to the left so no fire was actually inside it. For years I smoked and sold Salmon, Hake, whatever was available. Good times. :) Made me remember my youth. Thank you.
My Mom learned how to smoke salmon from the Cowichan Indians on Vancouver Island. It was so good. They use the brown sugar and salt . I remember her smoking it in an old fridge. I wish I had paid more attention so I could have learned it.
Thank you for a great piece of educational treat, I live in Seattle area, catch and smoke my own fish. Best tasting smoked salmon I ever tried was one smoked in Alaska. My dream is to replicate that taste with my fish...
Need to follow him through the geoduck and black cod brine, smoke, jar processes!
This is the best smoked salmon video yet. Reminds me of when I was growing up and watching my grandpa smoke salmon this same way every fall. Thanks for sharing and keep these videos coming. 👍
Wow,! What a genuine guy. Great info!
For me tge best smoked salmon are sockeye done with cold smoke. Cold smoke requires a fire box about 25 to 50 feet away from the smoke house. Use fire rated duct work to plumb from fire box to house. Takes a lot longer but it's worth the effort. Although this person's set-up is very well done.
Yep, my grandparents used a smokehouse, on a little rise, close to the house. The smoke house was on top of the little hill. The fire was maintained down the hill, connected to the smokehouse with a chimney flew. The fire was maintained for days by a fire keeper, taken in shifts by the family.
Watching all the way from island of Papua New Guinea
what a great share of knowledge...>Thank you! My grandparents lived on Oras Island and smoked Salmon every year.. They passed before I was old enough to go visit but I still remember the salmon that made it to our house... Sure miss that flavor..
Damn...takes me back to my childhood. My dad used to take me and brothers to Michigan to trap, hunt mushrooms. There was a boat smokehouse we would visit buy some. Walking through the hull of that boat with all this smoked fish hanging...what a unforgettable aroma.
The finest chef in New York City isn’t worthy to clean this guys dishes.
I can taste it from here! Wish fish, smokey and sweet with a little Maple syrup!
Great video thanks man
thank you for sharing you knowledge
Thankyou 😊
Awesome 🔥💨🐟
🙏
Good Video 😊.
New Subscriber 👍.
Keep the video's comin.
Just made some candied salmon..first time.
Do you freeze the vacuum sealed bags after? Or do they have a shelf life?
He said he oiled the racks? What did he use?
Freezer any fish that won't be eaten in a few days. It's best to can the smoked fish. Canned fish will keep for several years and comes out tasting better!
Pull the fish out of the smoker when internal temperature is 135 to 140.
Man. To have such a ready supply of salmon... 😢
Do you ever smoke a whole filet and then cut it up after?
ever use birch to smoke?
what gauge wire mesh to make the racks?
How much salmon is he authorized to catch and smoke
Authorized? Most places here in AK have different sport and/or subsistence regulations. It can vary a lot depending on local laws. For instance, Kenai dipnetting allows 25 fish for the head of household, and 10 more for each other household member. But the local river I fish at with a rod is 2 per day per person.