Alaskan-Style Smoked Salmon (Summer Catch)

FREE FEDEX EXPRESS 1-DAY SHIPPING ON ORDERS 20-200 LBS. TO CONTINENTAL US.

NOTE: IF YOU WOULD LIKE TO PREORDER FROM MULTIPLE SEASONAL CATCHES, PLEASE PLACE THOSE ORDERS SEPARATELY. FOR EXAMPLE, IF YOU'D LIKE BOTH THE SUMMER & SPRING CATCH, CREATE YOUR SUMMER ORDER THEN CHECK OUT & PAY. THEN SELECT YOUR SPRING SPECIES, CHECK OUT & PAY.

My Alaskan-style smoked salmon is lightly cured then smoked at a low temperature for 5-10 hours. Enjoy it on an appetizer platter with crackers, cheese, and fruit, or crumble it on a salad in the evening or eggs in the morning. You can also eat it right out of the package like a bear. That's what I do. My smoked salmon is lightly brined so the natural flavor of the Alaskan alder wood and salmon can stand proud on your palate. 

If you've had lox-type salmon before, this is nothing like that. My smoked salmon has a light chew to the outside and a soft, moist interior. It will flake under a knife or break into pieces with your fingers.

Preorder Preorder Period:
Jan. 1 - Nov. 5, 2024

Shipping:
We are now shipping FedEx Express 1-day nationwide direct from Kodiak, Alaska. This page details shipping rates: 
https://salmonandsable.com/pages/shipping

Cut:
These are thick smoked salmon strips. I take a fillet, cut it in portions, then cut those with the grain in thick strips. Packages are about 0.75 lb. each, but can be as small as 0.50 lbs. or as large as 1 lbs. each. The skin is on the strips.

Bones:
I remove the bones for you. I do occasionally miss one, but don't worry, pin bones are not dangerous.

Packaging:
I vacuum seal my smoked salmon in heavy 5mm bags and pack them in sturdy waxed presentation boxes. Your fresh-frozen seafood will keep in your freezer in pristine condition for at least 12 months.

Who, Where, When, & How:

After commercial fishing Alaska's waters for 25 years, I am starting to focus more on turning out stunning fillets for your dinner table and less on sloshing around in my boat fishing. Although I am sometimes fishing, more often I am jumping on a friend's skiff to get their best fish before. The art and craft of turning out beautiful fillets is more and more where my heart is these days. I call it salmon craft.

When it comes to the white fish I sell, both species, halibut and sablefish, are sourced from friends in Kodiak and Southeast, Alaska. Although I commercially fished halibut for years in my youth, it's something I now leave to my tougher friends.

My smoked salmon comes from a dear friend in Southeast, Alaska who has smoked for me for years. This smoked salmon isn't available anywhere else and is out of this world.

Interesting smoked salmon info:

• When I was a bear viewing guide I was once asked, "When do the smoked salmon run?" 
• Alaskan artists Ray Troll created a wonderful piece depicting a man holding a miniature salmon between his fingers like a cigar. The caption reads, "If you're going to smoke, smoke salmon."