How to Smoke Salmon the Alaskan Way
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- เผยแพร่เมื่อ 29 ก.ย. 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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This is hands down the best Smoked Salmon video on TH-cam! Thank you for sharing!
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.
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.
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.
Need to follow him through the geoduck and black cod brine, smoke, jar processes!
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 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...
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...
Wow,! What a genuine guy. Great info!
Watching from northern michigan and nothing better than any fish from alaska love love
Me too 😂😂
Watching all the way from island of Papua New Guinea
San Antonio Tx here.
Don't that make your mouth drool?
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.
The finest chef in New York City isn’t worthy to clean this guys dishes.
Forget the Salmon let’s see his Boat…
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. 👍
Man. To have such a ready supply of salmon... 😢
Grew up eating smoked salmon and sturgeon. Back in the 1950's I still remember the great taste. Can't afford the smoked fish now , but back then everyone shared their caught fish.
Nice, I just did 12 lbs of chinook on the traeger ..... it was good .... but next time I will go cooler on the temp :)
I’ve been smoking fish on a small electric smoker. So your temp is not above 120* F? Those fish really have a great color.
Next time I’ll try that low temp with wood chips. Any suggestions?
Is this considered Hot Smoke or Cold Smoke or something in between because I thought cold smoke is below 90F and hot smoke around 225F? Please teach more knowledge! Appreciate it!
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.
thank you for sharing you knowledge
Great video thanks man
Good deal.. that sausage McMuffin would be good with a lil smoke on it!👍
What is the recipe for the sugar and salt combination? Brown or white sugar? Is there a specific ratio per pound? Thank you for the video!
Brown sugar and salt...just sprinkle on... adjust to taste the next time around. No ratio given..it's all freehand.
No it's called candy salmon equal amounts of brown sugar and kosher salt mixed together layer the salmon while covering it with the mixture refrigerator over night it's all liquid in the morning pat them of and smoke them basting with maple syrup 😀
Called candy salmon recipe
I use a 4 to 1 brown sugar to salt@@ianfrancisledesma4431
I prefer mine cold smoked 70°F raw not cooked.
Just a preference.
Awesome 🔥💨🐟
Control that fire man 👍🏻👍🏻💪🏻
Thankyou 😊
Really enjoyed this video . Been smoking in Texas for forty years - brisket,ribs, etc so good to see other smoking techniques. My neighbor just got back from Alaska and gave me 20 lbs of salmon so will be my first try at smoking salmon. Got a. lot of old school knowledge from your video. It’s all about fire management and understanding how to move the protein around to get an even cook
🙏
I can taste it from here! Wish fish, smokey and sweet with a little Maple syrup!
Good Video 😊.
New Subscriber 👍.
Keep the video's comin.
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..
Great video. pretty close to what I do as well down here in Washington State. Just curious, who did your intro song?
i enjoyed watching this video its good this is on video one day he be gone and how he do it be gone to and it be lost for ever lot the old ways been lost from back in the old days its time to video lot the older ways to do things when they are lost its gone forever
Naselle Wa church wedding comes to mind about their great smoked salmon and sturgeon---what a great time back in 1975.
Shaun said that he smokes black cod, does he use? the same brine? (salt and sugar only and alder smoke?)
I love salmon. So delish and healthy. I have never smoked anything but it is great to watch a man whose been at it so long. Its great to see a man who has mastered a skill.
Pull the fish out of the smoker when internal temperature is 135 to 140.
Just made some candied salmon..first time.
Do you ever smoke a whole filet and then cut it up after?
Watching from the UK, loved it.
Great video! Thanks for sharing.
what gauge wire mesh to make the racks?
Super Great!!!
ever use birch to smoke?
Can’t do that in California so I have a smokin Tex electric smoker does a great job. I also have a Webber and I do cold smoke turns out great every time.
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.
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!