Smoked King Salmon Strips (Fall Catch)

NOTE: PLEASE SELECT THIS PRODUCT TOGETHER WITH YOUR OTHER FALL CATCH SPECIES TO RECEIVE YOUR ORDER IN SEPTEMBER.

It's hard to imagine anything better than smoked sockeye. But this mythical fish exists and it's called smoked king salmon. King is the richest of the salmon and smoked king is no exception. For the ultimate in smoked salmon decadence, try my smoked king salmon strips. 

I've been catching and smoking salmon for almost 3 decades. I'm really good at it. I smoked everything I sell the same way I make it for myself––with a light brine so the natural flavor of the Alaskan alder wood and king salmon can stand proud on your palate. 

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. Or you can bring it hiking and munch it on the trail as a high protein snack. You can also eat it right out of the package like a bear. That's what I do.

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

Preorder Preorder Period:
January 1 - June 15.

Shipping:
Your seafood will ship to your doorstep on September via FedEx Express after the fishing season. I will announce the exact ship date June 15.

Cut:
These are smoked king salmon strips. I take a king 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 4-5mm 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:

  1. Who Caught It? 
    I did. Traveler Taj Terpening. My crew of 2 or 3 help out too. My Alaska Commercial Fisheries Entry Commission (CFEC) permit number is S04T 60089E. When I don't catch enough king I get some from a friend in Southeast Alaska.
  2. Where Was it Caught?
    On the Ugashik River in Western, Alaska. The town of Pilot Point is nearby (population 69). I fish at just upriver from my cabins on my Department of Natural Resources (DNR) Shore Fisheries Lease (S 09° 11" W 15222', tract A on diagram 1309). When I get extra king from a friend, it comes from the Mitkof Island area of Southeast Alaska.
  3. When is it Caught?
    Kings return to our river in early June and run until mid-July. Fishing generally opens in the first or second week of June with a period called "free week," where fishermen can fish a 5 day a week schedule. When free week ends mid-June, Alaska Department of Fish and Game (ADF&G) opens the fishery on a day to day basis via announcements over the radio.
  4. How was this Caught?
    My permit allows me to catch salmon by setnet, which is a style of fishing using a short net (50 fathoms) stretched from shore. I pick fish from the net by hand and immediately gill, gut, and pressure bleed each one. The salmon then rest in slush ice until I cary them up the beach to my fillet cabin for filleting, vac bagging and blast freezing. In many cases my fish are frozen within a hour or two of being caught.

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."


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