Smoked King Salmon Strips (Summer Catch)

NOTE: Smoked salmon will ONLY be available through my Kickstarter campaign (at a nice discount!) from March 1 to April 1, 2018, and on my site after that. With the Kickstarter campaign I will be raising money to buy a commercial smoker so I can do all my own smoking right there on the beach were I catch my salmon. I'm very excited! If you would like to include smoked salmon in your order, you can preorder everything except the smoked salmon here on my site now, then preorder your smoked salmon separately once the Kickstarter campaign goes live March 1. I will combine your two preorders into one and also combine shipping so you won't be paying double shipping. My Kickstarter campaign will offer many different smoked salmon styles and cuts in both king and sockeye salmon. Fresh-frozen salmon will also be available there. Halibut and Sablefish will not. All smoked salmon will be delivered in October with the Summer Catch.

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:
Only at my forthcoming Kickstarter campaign, March 1 – April 1, 2018. Then here on my site after that.

Your seafood will ship to your doorstep via FedEx Ground or Express, depending on where you live. Expect your seafood Oct. 1 - 5, 2018. This page details shipping rates:

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.

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

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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