Smoking & Preserving 35 Alaskan Sockeye Salmon
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- เผยแพร่เมื่อ 14 ต.ค. 2024
- After a quick dip net trip to the Kenai Peninsula we were fortunate to return home with an abundant harvest of Sockeye salmon. We preserve the fish by freezing, and smoking and canning them, and we don't miss the opportunity to make a few great meals along the way!
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What I love about these guys is that they love to eat. The whole point of living off the land is to eat well!
The whole point of eating is purely for fuel. If we could live off calorie capsules we would!
@@infinitel00p94🤓
Watched your pickling eggs video and im hooked 😂. Great content.
me too
haha same
My husband and I did the same thing!!☺
this comment is underrated 😂
Same 😜
they are literally living they’re best life and the best part is they are not around people. I love this lifestyle.
@Imran Did you do that on purpose? x)
Agreed
@Imran Their*
@Imran IT’S THEIR!
And in pristine nature‼️
Absolutely love smoked salmon. You two are definitely doing it right. I love how the dogs are always by your side on standby, just waiting for some tasty treats. Finding your channel has been like finding a good show on Netflix that is already done, I just get to binge watch and I love it.
Rocky Noseworthy thank you 😃
That salmon looked a heck of a lot better than what I've seen at the supermarket.
Stores has farm raised light pink color they feed it to their dogs.
Most of the supermarket is farmed salmon. Which the meat is clear and anemic until they are feed red dye pellets just before harvesting. Along with the fact they sit in their own excretions accumulating higher levels of mercury and other toxins than they want to admit, so they get lobbyists to change things so they don't have to talk about it. The fish in this video is an athlete that passed on its genes at the end of its life. The fish in the store is a morbidly obese teenager with diabetes, heavy metals poisoning, and a litany of diseases that comes with their living environment. I don't recommend the ladder for human consumption.
@Oreobush Yeah, I'm very picky with fish but more for my own health. I wouldn't worry so much about freezing. Almost everything is frozen if you didn't catch it yourself. It's about how they freeze it. If it's "flash frozen" in a pressurized vacuum(devoid of air) it's unlikely that crystallization will be so bad as to change the texture or "burn" the surface. if you put it in a tuperware and toss it in your home freezer it's going to degrade very quickly though. Salmon are very cool creatures, watching them swim up waterfalls is awesome.
You may catch a lot of fish over your lifetime, but that woman will always be your best catch.
And visa versa!
Knowing oneself and doing what is loved, always brings those we need into our love :)
That hound was like, just look the other way for 5 seconds, and I will make that 2nd batch fit perfectly.
The white stuff on the fillets is albumin, a coagulated protein from over heating. Smoke at a lower temp and it'll help the alder to bind to the fish
Looked it up. He's right it's not fat but albumin.
Who TF did you know tho? Lol
Rookies
They are city people, I guess
Dry the fillets after brining longer.
Broiler and Smoker line cook here. This is correct. Cooking at a lower temp will give the center of the salmon time to reach a desirable heat before the entire piece of meat contracts and the proteins de-nature. Salmon is unique as it has a giant red(it's white but you get me) flag that you've unspun the proteins. Anything over 140 degrees is too high for meat. If you're American and you listen to the FDA they only tell you half truths about safe temps to eat fish at. Time over temperature is the real game. 167 degrees for 10 seconds to kill salmonella is the scientific study results that are used ad nosism in American food service. But you can cook chicken and fish at 130-139 if you maintain the temp for prolonged periods that vary widely to reach a grade(or rank? I forget the measurment) 7 which is so little bacteria it's impossible for it to hurt you. I have charts in my kitchen at home for safe time over temps. Obviously this is not a one size fits all. Other cuts require higher heat to break down connective tissues. Oh and always dry meat before cooking or you're steaming which prevents adherence of maillard reaction or creation of bark/flavor from taking place. Hope this helps.
I love fresh salmon smoked over Alder. Eric, your smile says it all. Let’s eat.
He needs to develop his own secret recipe for smoking
Dude, you've got it figured out. Beautiful life, beautiful wife, and you are a team. Besides salvation who could ask for more.
I just want to thank you BOTH for all the hard work that goes into creating these videos , putting them out there for everyone to see . I really don't know where you find the time on top of planting, building & harvesting . THANK YOU ❤
Okay I'm going to Alaska with my 25 grandchildren. They need to learn how to live off the grid.
So basically Alaskan Bush People? 😂
Waw you are blessed with health, stamina and a scuadron of grandchildren
Positive of not many people traveling SUPER easy for locals to hit limits! I also hope that future runs are bigger with so few fisherman out this year. Great job guys! Love your videos
Still commercial fishing, hopefully bigger runs though
A year or two of reduced fishing can do wonders for their recovery
It would do more if they actually had limits offshore
Respect for making it a quick kill and not letting the animal suffer. This is the way it is supposed to be done. Respect to all living things 🙌
I love you and support you
How can u respect living things while eating them
@@dreesdesign3951 causing them not to suffer, not wasting the meat, giving purpose for having killed them....
Man, that fish is waaay different what we can buy here in Hungary. Never seen such a beautiful salmon filet before.
The best are Chinook Salmon (aka King)
I watched your video on pickling eggs and I jumped onto this one straight after that because I enjoyed it. You guys have a new subscriber. Thanks for the content.
That whole process looked awesome. You guys are a good example of how to live off the land, and make it last. Really cool that you guys use every part of that fish.
I love that you show how you prepare all the different meals with the fish.
I started my urban homestead in retirement. Every day as I work hard I think - okay THIS is the meaning of life - FOOD! lol
Guys just want to say that you are amazing, the way you handle homesteading is beyond a simple praise. It is like you were living off the land in the past lives, things you do, know and your work rhythm something that usually is inherited from the previous generations. I learn a lot from your channel. Thank you for the quality content.
A bowl of salmon chowder on a cold wintery day will feel like you've struck gold. Always look forward to your videos, wishing I had made life such a great adventure when I was younger.
you can start your own adventures...you're still breathing right? lol. I feel the same way. I loved when these guys said don't' think too hard about making changes...just do it. I have decided that my last leg of life is going to be the best. In every way...spiritually, physically, mentally, emotionally. I want to LIVE LIFE. :P
Too many people rely on me to go nilly willy,lol. It is the lot in life I have, so I just keep watching Eric and Ariel and live vicariously through them.
Honestly, I’d love that recipe for the bread they had with the chowder. It looks fluffy and delicious.
its great to see how far you've come as Alaskans up there. Like you, so many of us are Alaskans at heart and are just waiting for the move to complete our journey. Great video as always
Your videos are more enjoyable than LIFE BELOW ZERO & Alaska the last frontier - YOU guys rock - keep them coming
The sound of the flies is driving me nuts! What a great adventure your life is!
I am watching you guys cooking your vittles, and my mouth is just watering, indeed. Keep on doing what you doing. Amazing.
This crisp and crunch sound at the end ! I love it
You're just amazing..both of you..You've captured the true essence of living with all the facets beautifully woven together. Eric kudos to you..whether the description is wrong or word is right..we aint purrfect. I enjoy the ways you share the adventures of the life and the fantastic culinary experiences. Thank You!!
Oh man, Salmon is my FAVORITE fish.
I almost had a heart attack when you took the skin off it before cooking. I thought, oh NOOOO, that's the best part! But, I was relieved when you fried them. :-)
Delish meals! Love it guys!
Great living!
Maybe this can be the "thing" about Canadians. We have a secret love of fried salmon skin. It's like a pork rind.
Did they say they Do NOT scale the fish--so that skin they are eating STILL HAS scales on it?!
Filleting on that bath rug is GENIUS lol. No slip. Wash off when done. Easy. I dig it lol.
Simple living looks like gourmet living to me.
Thats the irony of it. It is! We eat better food than any restaurant. Ultimate freshness and quality. God knew what he was doing!
Part of it comes from the fact that hard work adds its own seasoning to the food, making everything taste better. The fat alone becomes much more important to consume; in a sedentary office style life, our bodies find it less appealing, but farmstead work, we crave those calories and our tastebuds ramp up the enjoyment of it.
You’re not kidding. These kids rough it in style!
@@ladyofthemasque i can agree with that. But we also eat better foods than even restaurants make! Its amazing
Alaskans don't like restaurants foods
So glad I'm not the only one that feeds deer meat, and other meats to my little T-Rex (aka chickens). Love what y'all are doing.
Y'all amaze me in the amount you provide for yourselves and the preplanning you do to have things work as they do. Others who want to become more self-sufficient should have your youtube on their playlist. Joy Giles
So jealous of this lifestyle! I could watch these all day and get nothing done. So interesting!!!
Hello from the Philippines! I am from Iceland/USA and my wife is from here. We are completely hooked on your awesome videos! We have Netflix, but for the most part we chose to watch you guys lol. I am a chef and have noticed how your eyes burn when you chop onions. The trick is to have the knife as sharp as possible. If not, you are squeezing out fumes and invisible droplets. You also might want to bend the front of your fingers and direct the knife with your knuckles. I learned this the hard way, by cutting off a fingernail twice! We admire your activness, ideas, hard work and you are such good teachers also. The sourdough video was exeptional. Thank you for sharing your life this way. We look forward to keep following you here on TH-cam!
Let me say I'm not a chef but I'm a hell of a cook I'm 75 I've been cooking since I was 11 I'm from the deep south in Georgia I have always said since I'm such an excellent cook I would love to have a friend that was a chef not a boyfriend mother lover just a friend and not with benefits but just a friend maybe roommate with a change it around in about couldn't we as far as he's going to cook tonight people do live this way you know the ones with opened mind
My microphone is so messed up I thought I was through with what I was going to say I thought that I hit send I didn't and I was watching another cook show on TV so I got it on my TH-cam so I can read between the lines I'm sorry things are just not working out for me today I wonder why I think they call it Helen pay attention LOL
This has turned into my favorite... FAVORITE channel on TH-cam!!!
Yummmmmm, I love seeing the different ways you guys try to use every part of the animals you harvest!
I just found your channel and I LOVE IT! You are living my dream.
You can make a really nice soup out of fish frames. I come from an Italian background so it is fairly common for us. By the time my Dad was finished with those fish heads the dogs wouldn't even sniff at them.
i've made stock with Salmon heads before. it was very Salmon fish tasting lol, a bit too much for me but i used it in a fish soup and it was great.
The eyeballs are the best part.
Yes! Fish head soup is amazing ♥️
Love y’all videos… reminds us of when we lived there. So many things to love about Alaska life.
Arielle cracked me up gnawing on that giant piece of bread...you go girl!!!
I love your videos, they are very well done and informative. I love that they are not superficial like alot of the other TH-cam channels.
I have meant to say many times! I love Eric's fire starting method! No messing around! "Get er LIT" :)
Another guy does even bigger torch ,called camping with Steve, check it out its funny, might little step 2
David Payne I’ve seen the “3 Months a Year” campers do that also. It sounds like a jet taking off. Meanwhile, the “One Week a Year” campers like me spend twenty minutes stacking kindling in hopes of doing a one match campfire. Not judging. One man’s chore completed in a flash is another man’s ridiculously pokey recreational entertainment.
@@ddrsteen agreed! when it's recreational I too enjoy the challenge of a single match and/or flint but in this case it'a daily living!
I always think the same thing-everytime he lights something up....NO NONSENSE!!!
It’s very nice seeing both of you living the dream!
Y’all are my favorite power couple and you’re living the life I dream of every day🥰 I’m so grateful you post your lives because it helps me with mine❤️ love y’all keep on keepin’ on!
I wish I was younger I would come there and help yall. You are young and this is one older person who is very proud of you. God has blessed you both so keep up your good works. You are two smart people.
Eric and Ariel, enjoy your hard work,
The skin is absolutely the best part!! Has all that flavor and when it's perfectly crispy? Oof! Favorite fish by a longshot
@@umeida it's up to preference, if you leave them on it'll just be extra crunchy, may be a little too much but you can scale it easy with a knife ! Just make sure to do it before you cut it up (if you even want to do that)
Scaling might be a bit messy but you get used to it
Wow, looks amazing. I can't wait to try the salmon skin! Also, the black cat sitting behind Ariel on the Polaris was cute--he can't be left out! Thanks for your videos; always enjoy them.
Really nice Video! I like that you guys dont waste anything from the fishes :) Amazing Walktrough off the making Process. Wish you the best
Meal looks delicious! Been watching you from the beginning. I applaud your dedication, hard work. You are a couple with courage and vision for the life you want together. Love your garden and the way you are raising your chickens. Best wishes!💕
We just finished processing and canning 45 Kasilof reds yesterday. Filleted 35 and smoked and canned the rest including making jerky out of the bellies. So blessed to do this as Alaskans.
@Tina Sparks actually I brined them in a simple Brien sugar, salt and creole seasoning and smoked them in apple wood. Came out sweet and tangy. We don't sell them here. It's purely for subsistence.
Wow!!! never thought of using a rug as a cutting board, I'll have to try it
How have you guys become so knowledgeable about gathering and preserving fish? Thank you for the tips.
I wish I would have been half as cool as you guys are, when I was your age. Y'all are truly living a beautiful life. The salmon looks fantastic, I don't think I would ever get tired of fresh caviar, Ariell is that bread that recipe that you have on TH-cam?
Great video guys I absolutely loved it.
Jimmy
We haven't made this exact recipe before for bread, it was a hybrid of sourdough and yeast 😃
Simple Living Alaska I hope you show how you use the roe in a future video. Spaghetti with salmon sauce topped with a little roe is fantastic by the way.
We sure need that new bread recipe!
@@kjmorley I think I just made some secret sauce after reading that....LOL
Just watched this 4 year old video. Boy they do things different now, Simular, but different. Great job guys, thats a lot of fish!!
Amazing! Work so hard for the foods! Growing, fishing, processing, cooking.... Fish looks so fresh!
We use the bone and head ofnthe fish to make fish stock and soup!
Just discovered your channel and after the pickled eggs now I'm hooked. So relaxing and satisfying to watch .
I feel like your giving me two videos in one and the fire cooking reminds of another channel. Love it
The color is phenomenal. None of the salmon I've ever bought have been that vibrant. Beautiful.
Thats because the natural color of farmed fish is grey and they add pigment to achieve their fake color
Hey guys there’s a divider rack that goesbetween your 2nd layer of jars in your canner.
My husband and I canned 250 pounds of salmon one year. A lot of work. We had a friend that had a fish wheel that had an emergency that year and he could put up the fish so he asked if we would take it. Of course we did. We ate salmon all winter.
What no super complicated design on your smoker. Simple stuff, love it. My first one was my grandma's old freezer I recycled into a smoker.
My envy-o-meter is all time high...
Everybody in a big cities is lol
Yup
Hahahaha, no joke!
AMEN!
And nobody is hassling them to wear a mask either. 😎
Same. And it's usually pretty high already. Like when I see someone smile.
I'm catching up on older episodes that I missed. I'd really like your recipe for the pull apart bread you showed in this video!! Love what you guys are doing! Don't know how you can stand the harsh winter but you make it look good!
Nice haul. The alder for smoking was a good choice. I like how you are getting all you can from those fish and you do better with each fillet. And +100 on the salmon skin! Great vid today, thanks from our Wasilla homestead. :)
Do u live by the Raney homestead? I want to move to Homer aka the end of the road!
As always, beautiful plated food. Everything looks delicious!
FYI 02:45 "Once the fish is caught you must mark the fish by cutting the tips of the tail fin off-it is very important to do so immediately. This regulation is meant to prevent any commercial use of fish caught with a personal use fishery permit" - for those others who weren't sure what you refer to in the video about the tail looking weird.
No trashy thumbnails and very informative along with good visuals on how to do it. You get my sub for that.
I have been making the sourdough loaf you guys taught me! I would love more sourdough recipes. Your bread looks so good!
My brother and I dip 110 Kenai reds every July. What a blessing 😊
This is one thing that I really miss about living in Alaska
Man I love the weather over there, the air seems so fresh, beautiful sunlight amazing!
Y’all make food look SO BEAUTIFUL and tasty.... have me thinking about eating food I don’t even usually like!
Same
I love to watch your videos while i eat and its always so relaxing
That is some fine eating. Congratulations on the harvest.
you have a very beautiful garden. I follow you to set up a set of outdoor wooden tables and chairs and an umbrella, a tablecloth, a candle, a champagne. The cooking was as simple at that time, but the seats were eating as if they were vacationing in a luxury hotel. Wish you two happy life.
You two must be the healthiest people on earth! Man, y’all eat so clean! I adore salmon, so that looked soooo good. Nice job! ❤️❤️❤️
I really do love the way you have absolutely embraced the Alaskan lifestyle. Maybe simple is the wrong word...but either way. Alaska will bring the natural order of things for everyone.
you guys make a lot of delicious looking food! looks like a great lifestyle. Can't imagine why anyone would dislike this vid. Just ignore the odd comments/hate, you can't ever please everyone and the internet is full of trolls looking for attention.
Thanks goodness you didn't throw the skins away. Was about to have a heart attack when I saw you cutting them off. Adds great texture and flavor.
Wow, here in NY, sockeye goes for $14 per pound. I would love to be able to fish them myself. You can buy them frozen too, but they dont taste the same as fresh. Also, those salmon heads and bodies sell for $5-6 per pound, they sell them to make stock, which you cant buy. I do hope you are making stock for winter soups? Love the channel, your living the dream of some of us.
Same on the bald ole Prairie Buddy. Middle of Canada here. $32.00 for one fillet. It is a rare treat.
Go up to Lake Erie or Lake Ontario areas, good runs of Chinook (aka King), Coho and Steelhead to catch, coming from fresh water "seas" rather than salt they will taste a bit more like trout but still very tasty.
@@deanfirnatine7814 Thanks
@@deanfirnatine7814 yeah the only problem is a lot of the time at least for lake ontario they say not to eat the fish because of the water pollution. there is a chart for how many meals a month is considered "safe" for each fish and they also say to trim off all fat and skin which just sucks. i used to catch and cook trout salmon bass pike and ice fish for perch but i havent in years since i found out how toxic the waters are.
Great preserving, great meal! That crispy skin sounded a treat! Will try it the next time I’m getting salmon!
That's not fishing, that's catching! 😂😂😂😂
Great video, love the total use of the fish. Good job guys.
The color of the flesh is almost dayglo florescent. How amazing.
What an outstanding channel and good people, sending you guys my best wishes from Australia.
I live in GA. I loved seeing all the unique items you put together for your meals! And HOW you caught them. I've never heard of a dip net!
I absolutely love this video. That is a dream. I love red salmon. I have a friend from Anchorage and she makes it out of this world. What a beautiful life you guys have. Peter
Eric I would love for you to teach us how to keep your knives so sharp. And it never occurred to me to filet fish on a sacrificial woven rug - genius!
Way do u fillet a fish on a rug and not a flat hard table?
@@ewakraft5770 slippery when wet, lol
@@curiouscat3384 Ahh of course, i did gut and scale fishes, but i did not see the purpose of the carpet, thanks for answering❣
I just love the simplicity of your smoker...great engineering ....and it does get the job done!
You two never cease to amaze me with your hard work and skill. The salmon looks freaking delicious! I tell you if I am ever able to road trip to Alaska (that would be a long haul),I am coming for dinner! Every time you cook I am salivating. 😉 I had to edit and add I fry up the skin too,it is delicious!
Thank you for sharing a few days with you both. Much admiration for your life style. Will watch for more videos. Good quality as well.
I just discovered your channel. Wow, I have some catch-up watching to do! I love what you guys are doing. So inspiring. Thank you. And it’s so cool that not only are you able to have this experience, you’re able to use your technological prowess to share it with the world. I am particularly impressed with your video production values-there’s some fine filmmaking and storytelling going on here.
A couple of questions: 1.) At what point do you pull out the salmon rib bones? Right after filleting? After smoking? Just before eating? 2.) As a cross-country transplant myself, I know that one of the challenges is how to maintain connections with friends and family in the previous homeland. How do you manage that?
Take good care, and keep the great videos coming!
Trace Meek when canning salmon the bones soften so we don't have to worry about that. Eric does the best job he can when fileting and if we have to pick some out after cooking it doesn't bother us. Keeping up with our family is difficult one of the downsides about moving away but we make it work 😃
That fish skin sounds really good. Then again all your food looks really good.
Your meal looks great. I like the fact you cooked all of that over a fire.
You both are an inspiration. Many blessings!
The sounds are relaxing 😌
Dang,, you people know how to eat! I'm drooling! My Dad was a cannery foreman/superintendent in Alaska for 48 years so we always had salmon,crab and sturgeon.
Just found your channel. You representing Santa Rosa cought me off guard, and wanting an Apex IPA. 😂
Love this...its like watching Little House in the Prairie 😊