Went dip netting Got 24 sockeyes, few 10 lbs, average was about 8 lbs. Fillets are vacuum packed & in the freezer A batch for smoking are brining up in salt & brown sugar. A few with just the head cut off & gills removed, guts & all in the freezer Was told salmon skin is great freezer warp, no freezer burn if done this way. Will give it a try, but wife says I'll have to thaw & prep the fish for cooking.
We haven't any sockeye down here yet. Yes, I have received salmon frozen with only the head and gills removed then wrapped in plastic freezer bags. It is quite easy to gut and clean them afterwards if you do it when they are half thawed. The outside is thawed and the guts are frozen still so they come out without too much mess.
charcoal briquets in a 12" cast iron skillet. Heavy smoke the first few hours, then just a little smoke with heat , vented more, to dry it out .
Now then Dave...maybe we can work out some kind of trade. I'm thinking my son had a yard full of shagbark hickory trees and he likes smoked salmon probably a little more than his Dad. Lets see now...you have to buy hickory, and we have to buy smoked salmon...Hmmm
Dip netting Salmon...sounds like the LIFE If it weren't so cold up there the rest of the time the place would be suburbia...and there wouldn't be these abundant natural resources - for long anyways
Not all that cold around here. Plenty of places in the L48 that get colder. Allowed 25 salmon, plus 10 extra per household member. I get some for the dog usually... I'm not big on fish. Maybe if cooked all fancy but most of my cooking "skills" involves a microwave
I would love to go to Alaska one day. I think I might like to live there but Im pretty sure my wife wouldnt go with me.
