If anyone had ever told me that I would be sitting here with my feet up watching fish being processed, I would have told them they were crazy. But, here I am, and loving every minute!! Thank you!!
I love the way you tell the audience goodbye, and then continue talking with each other for a while. It makes for a softer landing, and is very interesting because it seems like a free bonus.
It’s amazing how much food you got from those 35 salmon. You even made food for the dogs and the chickens! All the different ways to prepare it and can it is fantastic! I would have to add I would love an Ariel’s kitchen showing us how to make her bread sticks and bagels!
As a lower 48 deer hunter, it simply amazes me how you can spend a couple days busting your hump and put a years worth of 1 food group in the pantry. 1 moose, dozens of prize salmon, and a couple caribou would be all you need to live and feed your neighbors too. Perfect combination of a strong work ethic and knowledge/preparation for after the harvest. Great 2 part video!
@@bobm7275 any outdoorsman should appreciate their responsibility to also preserve the outdoors as well! i get so upset seeing people disregard game laws for their own greed or satisfaction, when people like this channel and millions of others respect the land, cull problem species, and lessen their carbon footprint by providing for themselves. glad to see some people out here are still sane
I am a woman in my 70’s who very much enjoys your videos. However your lifestyle makes me ask about your motivation. Growing up when I did my parents were a hard working generation like you both are but their aim was to give us the skills to lead a life easier than theirs. Then I watch a young couple like you that seems so much to enjoy working so very hard each day to sustain your life style. Did life circumstances force you into this life and then you found you enjoyed it or did you,freely choose to live this style of life. What ever you both are such a great team who truly love your lives
Nothing wasted ever from you two, I love that. I brine all the salmon I smoke for 24 hrs. water, soy sauce, brown sugar and salt, it firms right up, I do not rinse it, but I let it air dry before smoking. Then again I do not smoke 35 Salmon at a time, like you do, I do cut the belly meat into 1 1/2 inch strips, because it smokes much faster than the filet. Your salmon looked fantastic, beautiful red color, I buy it of course for $ 12.00 per pound, you guys have about $1,200 - $1,500 worth of salmon there, just a guess, but I bet it`s close, you sure save money that way, and it doesn`t get any fresher than that, well done, that`s a sharp knife there Eric.
Looks awesome you two! Great job! Do you ever sit back sometimes (maybe in the winter when you may have a little extra time) and think about the fact that people all over world are so very interested and entertained by you just living your best life? And you make us care about you and your animals. In a world that seems to be going mad, your gentle and pioneering spirits is more of what this world needs! Keep up your great work and life!
I stumbled upon you and your living my dream. I won't ever get to do what you are doing as I'm old, sick & live a world away, however watching you guys do it makes me so happy. The world needs to scale back & follow what's important & that's exactly what you've done. Good on you, I hope you live many years doing what you do best♥️
I had an amazing week last week, and it’s all due to you two. I had the privilege of visiting Alaska for the first time, and I did some things I have only watched you all do for the last three years now! I was able to take a UTV midnight run up Hatcher Pass with a local group. It was stunning. I walked on a glacier at glacier view. I even saw a sea otter in Seward! It was amazing! Hoping to go back again someday!😁 Love your channel😄
Finalllyyy!! :D I've been anticipating this video ever since you uploaded your last one! Watching you guys process and preserve food is some of my favorite content on youtube.. the way in which you two work together is pretty amazing and you're lucky to have each other. Thanks for sharing these videos with us!
In Japan, people pay (a lot) more for salmon belly as well as tuna belly. You can make salmon bone broth and add some miso paste, seaweed. That's how we like it. It's delicious. 👍🏻
Love the channel, however, taking the best meat of the salmon(belly meat) and then smoking it and giving the highly sought after row to the chickens was giving me anxiety,
@@TheEdub. thought the same thing. If anything I'd give the bone scrapings to the chickens and save the roe. I cringed watching those chickens eating a delicacy 😄
It is gratifying and satisfying to see people being able to live a self sufficient and meaningful life off of the bounty of our planet. Thank you for sharing your experiences with us 🇿🇦
Loved all the ways you made the fish for eating! You two never shrink from trying something new-kudos! At the end of the day I'm always amazed at the amount of time, energy, blood, sweat, and tears that go into the task of life, plus putting it out there for all of us to share in! Can't tell you how much I've learned, and how often I'm looking for the next video💙🤩
Wow! You two have helped to inspire me to grow as much food as I can here in zone 4, Minnesota. Now you have me investigating getting my fishing license so I can head up north and fish!!!!! You two are just amazing!
As a city dweller I am so so jelous of your simple pure lives. What is more wholesome that catching your own fish and processing them for the rest of the year. Glad your chickens also partake in the feast - salmon tasting eggs yummy.
Ive never liked salmon. but after watching you two processing and making what looks like gourmet dishes, The whole time im watching you two make those dishes. you made me just want to devour some of that. you two are great cooks. and you really highlight the best in food.
It is a pure pleasure to watch you guys not only for the content you bring us but for your true partnership and how each of you complement the other. Given the daily demands you face, even within a short commute to a town, you guys pull together better than most couples on or off TH-cam. Congratulations!
I just love your fishing videos and the processing of them, not to mention the variety you've done & how you utilize all the fish. Haven't had a bagel & lox in years yum. I like Ariel's kitchen segment 😃. Blessings to you both. 😊🇺🇲
It looked delicious. I do cream cheese, red onion, and slices of juicy tomatoes with the lox. The sweetness of the tomatoes pairs really well with the salty fish and creamy cheese.
Quick tip for the gravlax: mix the salt with the sugar at the beginning I saw you applied the salt first. The ratio is good, so you'll have a firm Lax but if you mix the spices before adding them, the result is more even taste
I have fond memories of dip netting on the Kenai River. Seagulls pooping on me, commercial fishermen trying to swamp us in the water, hauling coolers heavy with fish up the beach to the truck, filleting and vacuum sealing them the next day, having 'Kenai Klaw' in my hands for about two days of so. The best part was looking at all those beautiful fillets in my freezer and thinking 'Thank God I live here and I get to do this again next year! ". Geez, I miss Alaska.
Oh man! Watching ya'll process, can, smoke, seal pack, cook, clean, and then eat, amazing! The work that was involved to get those salmon, the work to prepare them into meals, I'd say it's a labor of love. Everything looked delish as always! Love ya'll ❤️
Was really looking forward to your video, thank you! Sockeye salmon is my favorite although I don't eat it fresh like you both do. Delicious and enjoy the fruits of your labor! You two are such a wonderful hard working couple, God bless !
I just wanted to take a moment and thank you for your quality content that is always free of paid promotions and other such gimmicks. I'm disenchanted with the direction that so many channels have taken. The fact that you're genuine is a big part of what keeps us happily coming back time and time again.
I love how y’all use every single bit of the fish you catch. You feed you, your dogs, and your chickens!! So cool. I want to move to Alaska just because of your salmon videos! It looks so delicious!!
Beautiful fish, I can't believe how quickly Eric caught all those fish and how he brought them up the cliff, both of you are amazing!!! Bandit sure loves the swamps lol.
WOW.... JUST WOW This is THE LIFE!! Home made bagels???? Whaaaaatttt,??? Crazy... Wish I could have experienced all this. BTW... LOVE how you use every little bit of that fish!!! Admirable & enviable
The colour of wild caught salmon is amazing, when you compare it to farmed it’s a million times better, admire all your hard work and I wish I could make bread like Ariel ❤
Congratulations on a successful salmon harvest. Thank you for taking us along on the trip to the river and letting us see how you preserve and enjoy the fish. So glad you posted tonight. I dislike television programming and have come to enjoy and rely on creators like you.
It’s great to watch you guys prepare for the winter considering things are so difficult in Alaska and you can’t just go to a store plus everything is so expensive so being as self sufficient as possible is essential
Absolutely slaying it!! Excellent job with the Sockeyes! Every way you guys did the salmon looked great! Love your teamwork- THUMB'S WAY UP!!! - keep slaying!
I was really looking forward to this video and it DID NOT DISAPPOINT! When I lived in Oregon we would look forward to Copper River Salmon arriving in the shops, and I can’t even imagine what it tastes like after you’ve prepared it hours after catching it yourselves. Y U M !
watching this entire journey (the move and the life since) got me through the pandemic. I thank you for that! The salmon fishing trips are my favorite! Thank you for all you do!
Smoked bellies from copper river reds is by far the best salmon candy ever. Every year I can’t wait for bellies and smoking them with honey and brown sugar is the best
This video brought back so many good memories for me. Our grandparents used to go to Copper River and it was such a treat to see that dark red fish being served for our dinner. We would also go fishing for Chinooks and Silvers on the Oregon coast, in Garibaldi. I still have my 40 pounder hat! Thank you for all your hard work in creating these videos. It really does make my day. 👍🐟
Great Job ! OH here in Seattle we love copper salmon. I don't care for the price... but it's so good. you can use the heads in the garden. IT all looks so yummy. thanks for sharing
This makes up for those couple videos where we see you guys really hopeful and excited to go fishing only to find out they aren't biting. The pleasure you get in fishing is really apparent so when it doesn't go great it's hard not to feel bad for you :) Congrats on the good haul and tasty meals to come!
I lived on the Kenai Peninsula in the 1980's when our kids were young, and I was so busy pushing my rock, we(I) never took the time to explore and experience all that Alaska has to offer. When you're in the midst of it, you're always thinking "I've got time". Well, that turned out to be false. I thoroughly enjoy your trips to explore new things and experiences. Your videos are professional grade, especially the scenery and drone shots/music, and showcase just how beautiful Alaska is. I miss it to this day! Like you, I do a ton of canning, garden produce, curing and smoking salmon. I do have a food safety note for you though, canning fresh fish in pint jars is 100 minutes(1 hr. 40 min.), but canning smoked salmon in pint jars requires 110 minutes.(1 hr. 50 min.) The info is from The University of Georgia Cooperative Extension Service. They're one of the premier food safety testing facilities in the US. I know you do a lot of food processing research(I was fascinated with your limed eggs, something I'd never heard about) and think UG extension service would a great resource to add to your library. They have a great how-to publication(almost 400 pages) that's a techniques and recipes book. Canning, freezing, dehydrating, meats, vegetables & fruits, jams & jellies, etc., times and process. It's indispensable for newbies and seasoned processors. The name is "So Easy To Preserve" and is available through UG Ext Srv. The last time I purchased, they were $18. I have been known to purchase and gift more than a couple of these, to friends and family who're interested, but are unsure where or how to start. All the best, keeps the videos coming! Cheers....
I’m 70 now but dipped salmon out of Copper River in my 20’s. We lived North of Fairbanks by Livingood but always went get Salmon each year. So delicious. We canned our salmon. Added a little olive oil and homemade catsup for color. Pressure canned it! Fabulous taste.
Here in Norway we cook our salmon steaks in just below boiling water (with peppercorns, lemon and a laurel leaf) for 10-15 minutes. Served with boiled potatoes and melted butter. And cucumber salad or other veggies. I’m super envious of your possibility to fish everything yourselves. I have to buy everything
The fish in the smoker looked delicious! luckily you guys were there when the smoker caught fire! atleast you know now to never leave it unattended..not that u ever did!! I had to LOL bc I thought the dog food was some type of seafood soup 😂 I'm glad the dogs are basically eating gourmet food!! you guys eat well and so do the dogs. you guys are so good to them! Pickle some onions & the lox and cream cheese will be elevated even more!!! plus you can use the pickled onions on salads & just about everything else you put onions on lol
Wow so good that you guys have used all the fish in so many different ways I am so looking forward to our fishing season to open again Thank you both so much many useful ideas in every video Enjoy your salmon 😋
what you call "Lox" is correctly called Gravlax which is a Nordic dish consisting of salmon that is cured using a mix of salt and sugar, and either dill or spruce twigs and sliced lemons placed on top. also, it can be cold smoked too. I've made it several times when I lived in the seacoast of New Hampshire in Portsmouth.
Yup I always knew when my mom was making gravlax because I’d open the fridge and see a brick lol she’d use a brick to weigh it down to get more moisture out
I salt the salmon only overnight. That way it most definitely is not firm like that. Preparing the salmon by just salting makes it very salty. I love sushi but it took me a while get used to eating raw salmon without the saltiness. In Finland raw salted salmon is eaten year round but it has huge peak in christmas time.
As a kid, I grew up on fish. My brother would go fishing at the sea shore in Massachusetts or my mother would get them at the store. I would eat them fried, steamed, sauteed, baked. This also includes shell fish, squid, snails, yum.
Omg I’ve been moving in the rain with just my husband and this is the perfect tonic for the end of a long day!! I love watching y’all catch them, but I’m obsessed with processing! You two are my favorite on TH-cam for homesteading! So excited for my fall garden at the new place and more videos from y’all!! Much love!!
Great videos!! You are blessed to live in Alaska where the fishing is still good. I make lox every year and would suggest that you soak the salmon for 8 hours in fresh water. That will allow the salt to normalize and produces a better outcome.. Blessings to you both
I thoroughly enjoyed watching this. Good for you that you are living this way. Better than contemporary TV. God bless. Man, that salmon looked so good.
You both work hard for everything you accomplish and it’s always nice to see your tasty beautiful fruits of your labor. You deserve it. I’ve never seen y’all work as hard as you did catching these fish, it was exhausting but you were persistent! I guess Bandit got his building permits submitted and approved during the winter so he can know resume with his new excavation projects! Love those boys!
Oh my god that dip looks sensational! Hooray for Eric catching all that fish and hauling it up such a steep cliff. I know it’s been said a million times but you guys make such a great team. I absolutely love your channel and look forward to each episode. Great job cleaning and preparing your fish. You deserve to enjoy every bite and I’m super happy that it is so delicious!!! ❤
Hi guys, I have been processing my own lox for years. If you want a more firm and fatty lox, you should experiment with the cure solutions and time. I use 2 cups kosher salt and one cup brown sugar. Mix it up and spread it on both sides of the fish. Put it in the refrigerator for 18 hrs then wash it off with cold water, dry with town put back in the refrigerator for 12- 15 hrs. This will allow the salmon to harden without using the excess salt. Once the 12 hr cure is complete the surface of the fish will have a sticker layer called a pelacuel. Put the fish in the smoker for 4-6 hrs an the smoker needs to keep a temperature under 70 Deg F or it will cook the fish. Soak the wood the night before and keep the fire low. Enjoy!!
I love all your videos. I just bought a salmon bagel a few weeks ago and I paid $16 for it. I live in Bakersfield California. It was delicious but I’m pretty sure yours would have tasted better since it’s so fresh. 😋
Im in LA. If you go to Trader Joes and get their everything but the bagel lox for $5.99 and then mix it with half a block of cream cheese, you can smear that on quite a few bagels.
Y’all are awesome ! I’m so glad I got to see can your salmon again. I absolutely love the harmony you two have . I look forward to the video. We’re heading to Alaska in September to clear a spot on our land for our tiny house. Thank you so much for the new video.
This is wonderful. Most of the Western world (and much of Asia) has lost understanding of what is food, what and why we eat, what is nutrition, what is life. Enjoy!
All that beautiful, amazing salmon! If I were to try to buy that much fresh, wild caught salmon here in central Indiana, it would cost hundreds and hundreds of dollars and I’m sure it still would not be anything close to as wonderful as what you have right there! Congratulations on a very well earned catch! You are going to enjoy the fruits of your labors for sure!
Your guy’s are in my top 10 play list. Have you ever thought of boiling the head and spine for fish stock? It’s good. Also right do you freeze or process the roe? I’ve had it on an Avocado half which had been removed and mashed sprinkles with lemon the lightly topped with the roe. Also have had it in a hollandaise sauce across a baked salmon steak.
Absolutely wonderful!!! I've been waiting for this video and I love it. I love seeing you both go through the whole process together. This is what I call 'real food' or 'pure food'. I love seeing everything used with the dogs and chickens. An A+ once again. Great job....except for those little green devils (capers) you put on the lox😉👍❤❤❤
This whole video was a foodie dream! I want to try everything you both made. It looked so incredible. For reference, I live in central Florida/ Seminole county, and market price today, for wild caught sockeye salmon lox, is $35/lb.
I lived in Seminole county from 1999-2013. Have you been to Lonnie’s Fusion Cuisine? I think he gets his fish from the local seafood market and from my memories it was always cooked very nicely. 😊
There’s something so earthy and simple and magical about catching, processing, canning, smoking , freezing and preparing food. Going to the cellar and grabbing something off the shelf in February that was just a seed only 12 months ago is something that makes the human experience amazing
So is your family limit of Sockeye salmon 35 per year, or could you go again and get 35 more? Also how long is the salmon run where they would be available to net?
As new subscriber,I have to say where has this content been all my life. Great videos really been learning a lot about your culture. Even though I live on the east coast of NC and do a lot of fishing myself. It’s still amazing to see how other do it. Thank you guys and my God bless you two. Have a question have you ever thought of making a pizza with those locks my be tasty of a different way of cooking it for you guys.
If anyone had ever told me that I would be sitting here with my feet up watching fish being processed, I would have told them they were crazy. But, here I am, and loving every minute!! Thank you!!
lol..me too!
Same🤣
Oh yeah, right there with you!
🤣
Me TOO….. and I’m not a big fish lover!!! That looked so good!!
I love the way you tell the audience goodbye, and then continue talking with each other for a while. It makes for a softer landing, and is very interesting because it seems like a free bonus.
❤Was absolutely blown away how Eric brought all these Salmon up the cliff. Such dedication to a self sufficient lifestyle. You BOTH are amazing!❤
Agreeed!
I enjoy my moments with them very much, they are such a good couple
I do this, and consider it a chore. I love to fish, but processing is not my favorite part. somehow watching someone else do it is relaxing😂.
It’s amazing how much food you got from those 35 salmon. You even made food for the dogs and the chickens! All the different ways to prepare it and can it is fantastic! I would have to add I would love an Ariel’s kitchen showing us how to make her bread sticks and bagels!
I agree would love to see her bake those bagels and breadsticks
And the process for storing garlic in Olive oil!!!!
@@Lewisusa11she showed us how they do it. 👍
As a lower 48 deer hunter, it simply amazes me how you can spend a couple days busting your hump and put a years worth of 1 food group in the pantry. 1 moose, dozens of prize salmon, and a couple caribou would be all you need to live and feed your neighbors too. Perfect combination of a strong work ethic and knowledge/preparation for after the harvest. Great 2 part video!
A hunter is nothing if he doesn't preserve for later.
@@bobm7275 any outdoorsman should appreciate their responsibility to also preserve the outdoors as well! i get so upset seeing people disregard game laws for their own greed or satisfaction, when people like this channel and millions of others respect the land, cull problem species, and lessen their carbon footprint by providing for themselves. glad to see some people out here are still sane
for context some of the fishing laws just diff in ak than in lower 48.
I am a woman in my 70’s who very much enjoys your videos. However your lifestyle makes me ask about your motivation. Growing up when I did my parents were a hard working generation like you both are but their aim was to give us the skills to lead a life easier than theirs. Then I watch a young couple like you that seems so much to enjoy working so very hard each day to sustain your life style. Did life circumstances force you into this life and then you found you enjoyed it or did you,freely choose to live this style of life. What ever you both are such a great team who truly love your lives
"More garlic is better." A woman after my own heart. Was fun watching you guys catch and cook the salmon.
Nothing wasted ever from you two, I love that. I brine all the salmon I smoke for 24 hrs. water, soy sauce, brown sugar and salt, it firms right up, I do not rinse it, but I let it air dry before smoking. Then again I do not smoke 35 Salmon at a time, like you do, I do cut the belly meat into 1 1/2 inch strips, because it smokes much faster than the filet. Your salmon looked fantastic, beautiful red color, I buy it of course for $ 12.00 per pound, you guys have about $1,200 - $1,500 worth of salmon there, just a guess, but I bet it`s close, you sure save money that way, and it doesn`t get any fresher than that, well done, that`s a sharp knife there Eric.
Looks awesome you two! Great job! Do you ever sit back sometimes (maybe in the winter when you may have a little extra time) and think about the fact that people all over world are so very interested and entertained by you just living your best life? And you make us care about you and your animals. In a world that seems to be going mad, your gentle and pioneering spirits is more of what this world needs! Keep up your great work and life!
Gentle is a good description.
Beautifully said💞
Agree with you Brenda. Lovely comment. ❤
Really well said man 👍
I stumbled upon you and your living my dream. I won't ever get to do what you are doing as I'm old, sick & live a world away, however watching you guys do it makes me so happy. The world needs to scale back & follow what's important & that's exactly what you've done. Good on you, I hope you live many years doing what you do best♥️
Never too late to go start again , go and buy some land in a nice remote place
@@TheChefHub
If one ages without pain or are alone, we do continue with ppl that are living their dream because they are still young enough to do.
🤩👍
I’m just saying 😊
Not meant to offend……
I so love how you work as a team. You don’t hesitate to give each other credit for your strengths. Beautiful! 💞💞💞
Nothing better than natural fish...I love it
I had an amazing week last week, and it’s all due to you two. I had the privilege of visiting Alaska for the first time, and I did some things I have only watched you all do for the last three years now! I was able to take a UTV midnight run up Hatcher Pass with a local group. It was stunning. I walked on a glacier at glacier view. I even saw a sea otter in Seward! It was amazing! Hoping to go back again someday!😁 Love your channel😄
Lucky you. Alaska is on my bucket list.
Yes I'm going next summer come hell or high water 💧. I'm going to do a trip in the middle of june.
Yes Alaska is the number one place to see on my bucket list too. It all started way back before 9 / 11. Which paused it all for me. Now COVID 🥴🙈
Alaska is amazing beautiful place glad you got to experience it even just once.
Lucky you! I hope to one day as well
The chickens are eating caviar. Love your channel, thank you.
Finalllyyy!! :D I've been anticipating this video ever since you uploaded your last one! Watching you guys process and preserve food is some of my favorite content on youtube.. the way in which you two work together is pretty amazing and you're lucky to have each other. Thanks for sharing these videos with us!
Nice mustache mate
Again you two remain awesome 😎
@@sberkbayram Not I.. that would be the Slept King, aka The Big Chungus, aka Bobby Lee
@@Astrohhh still, it's a good mustache
@@sberkbayram Sure is. A thing of beauty.
In Japan, people pay (a lot) more for salmon belly as well as tuna belly.
You can make salmon bone broth and add some miso paste, seaweed. That's how we like it. It's delicious.
👍🏻
Love the channel, however, taking the best meat of the salmon(belly meat) and then smoking it and giving the highly sought after row to the chickens was giving me anxiety,
@@TheEdub. thought the same thing. If anything I'd give the bone scrapings to the chickens and save the roe. I cringed watching those chickens eating a delicacy 😄
Thanks to your Japan Northern Pacific has radioactive water.
@@munzurharck368 You don’t have to eat it. Go stuff Turkey
It is gratifying and satisfying to see people being able to live a self sufficient and meaningful life off of the bounty of our planet. Thank you for sharing your experiences with us 🇿🇦
I was 50 years old when I realized I love salmon asmr...
Loved all the ways you made the fish for eating! You two never shrink from trying something new-kudos! At the end of the day I'm always amazed at the amount of time, energy, blood, sweat, and tears that go into the task of life, plus putting it out there for all of us to share in! Can't tell you how much I've learned, and how often I'm looking for the next video💙🤩
Well said! I share those feelings; they inspire me
Got to love those long Alaska summer days
First day off work in 13 days and this video was the highlight of my day. Great all-around holistic video.
Wow! You two have helped to inspire me to grow as much food as I can here in zone 4, Minnesota. Now you have me investigating getting my fishing license so I can head up north and fish!!!!! You two are just amazing!
I'm in zone 8b 💀
Walleye, crappie, and perch/bluegill (if you want ant to clean a lot of smaller fish) fills up a freezer quite nicely.
They've had that effect on me as well! I'm in Florida zone 9 and near water so learning to fish is in the works. Best of luck to you!
@@basictrainer I love walleye! And perch. We will go buy licenses this weekend!
Hands down, the best food source on this planet. Well done!
As a city dweller I am so so jelous of your simple pure lives. What is more wholesome that catching your own fish and processing them for the rest of the year. Glad your chickens also partake in the feast - salmon tasting eggs yummy.
Ive never liked salmon. but after watching you two processing and making what looks like gourmet dishes, The whole time im
watching you two make those dishes. you made me just want to devour some of that. you two are great cooks. and you really highlight the best in food.
It is a pure pleasure to watch you guys not only for the content you bring us but for your true partnership and how each of you complement the other. Given the daily demands you face, even within a short commute to a town, you guys pull together better than most couples on or off TH-cam. Congratulations!
really jealous. one of the few fish you can still eat that are actually healthy
I just love your fishing videos and the processing of them, not to mention the variety you've done & how you utilize all the fish. Haven't had a bagel & lox in years yum. I like Ariel's kitchen segment 😃. Blessings to you both. 😊🇺🇲
It looked delicious. I do cream cheese, red onion, and slices of juicy tomatoes with the lox. The sweetness of the tomatoes pairs really well with the salty fish and creamy cheese.
Quick tip for the gravlax: mix the salt with the sugar at the beginning I saw you applied the salt first. The ratio is good, so you'll have a firm Lax but if you mix the spices before adding them, the result is more even taste
totally agree..plus try to eat it with smetana and salmon egg and red onion.. best combo
Hovmästarsås is the traditional mustard sauce for gravlax and is the best!
Isn’t it amazing how good food makes you happy. You both are a joy watching as you eat. So evident you love the entire process. Blessings all around
I have fond memories of dip netting on the Kenai River. Seagulls pooping on me, commercial fishermen trying to swamp us in the water, hauling coolers heavy with fish up the beach to the truck, filleting and vacuum sealing them the next day, having 'Kenai Klaw' in my hands for about two days of so. The best part was looking at all those beautiful fillets in my freezer and thinking 'Thank God I live here and I get to do this again next year! ".
Geez, I miss Alaska.
Oh man! Watching ya'll process, can, smoke, seal pack, cook, clean, and then eat, amazing! The work that was involved to get those salmon, the work to prepare them into meals, I'd say it's a labor of love. Everything looked delish as always! Love ya'll ❤️
I loved the little baby chickens discovering the fish eggs. They loved it too, looks like.
Was really looking forward to your video, thank you! Sockeye salmon is my favorite although I don't eat it fresh like you both do. Delicious and enjoy the fruits of your labor! You two are such a wonderful hard working couple, God bless !
I just wanted to take a moment and thank you for your quality content that is always free of paid promotions and other such gimmicks. I'm disenchanted with the direction that so many channels have taken. The fact that you're genuine is a big part of what keeps us happily coming back time and time again.
Salmon looks absolutely amazing. Also love that you guys use the entire carcasses to feed the dogs & chickens. Nothing goes to waste.
That dip looked amazing!!! Good job, guys!! I can’t imagine how hard your fishing trip was. But it was worth it.
I love how y’all use every single bit of the fish you catch. You feed you, your dogs, and your chickens!! So cool. I want to move to Alaska just because of your salmon videos! It looks so delicious!!
Yes, you guys are great. I really hate food waste and it's terrific to see you use all of the fish.
@@donaldmiller8629 I’ve done that myself and it works well
You two are truly living your best life! Good on you!
Beautiful fish, I can't believe how quickly Eric caught all those fish and how he brought them up the cliff, both of you are amazing!!! Bandit sure loves the swamps lol.
He's the bog gardener🤣
WOW.... JUST WOW
This is THE LIFE!! Home made bagels???? Whaaaaatttt,??? Crazy... Wish I could have experienced all this. BTW... LOVE how you use every little bit of that fish!!! Admirable & enviable
The colour of wild caught salmon is amazing, when you compare it to farmed it’s a million times better, admire all your hard work and I wish I could make bread like Ariel ❤
It’s due to what they eat. But not all wild salmon is that vibrant.
And farm raised is fattier so more white lines.
What a beautiful part of the world you guys live in, and love the simplicity of your lives. From down under Australia
Congratulations on a successful salmon harvest. Thank you for taking us along on the trip to the river and letting us see how you preserve and enjoy the fish. So glad you posted tonight. I dislike television programming and have come to enjoy and rely on creators like you.
It’s great to watch you guys prepare for the winter considering things are so difficult in Alaska and you can’t just go to a store plus everything is so expensive so being as self sufficient as possible is essential
Absolutely slaying it!! Excellent job with the Sockeyes! Every way you guys did the salmon looked great! Love your teamwork- THUMB'S WAY UP!!! - keep slaying!
IMy son and I love salmon,those you caught provided food for all of you .The dogs ,the chickens and you both. That's awesome.
Stay tuned for next weeks episode when Eric eats “the best thing he’s ever tasted”!! 😂 Awesome work guys! My mouth was watering the whole time!👍🏻
Beautiful fish! I am breathless watching the amazing wealth of 35 Copper River salmon
I was really looking forward to this video and it DID NOT DISAPPOINT! When I lived in Oregon we would look forward to Copper River Salmon arriving in the shops, and I can’t even imagine what it tastes like after you’ve prepared it hours after catching it yourselves. Y U M !
you are living my dream.. gosh amighty. keep making these videos for us folks
, amazing
watching this entire journey (the move and the life since) got me through the pandemic. I thank you for that!
The salmon fishing trips are my favorite! Thank you for all you do!
Smoked bellies from copper river reds is by far the best salmon candy ever. Every year I can’t wait for bellies and smoking them with honey and brown sugar is the best
This video brought back so many good memories for me. Our grandparents used to go to Copper River and it was such a treat to see that dark red fish being served for our dinner. We would also go fishing for Chinooks and Silvers on the Oregon coast, in Garibaldi. I still have my 40 pounder hat! Thank you for all your hard work in creating these videos. It really does make my day. 👍🐟
Great Job ! OH here in Seattle we love copper salmon. I don't care for the price... but it's so good. you can use the heads in the garden. IT all looks so yummy. thanks for sharing
I just love watching you two. The way you process your food is great. Everything you make looks delicious. Until the next fishing trip. Take care👍🇺🇸
This makes up for those couple videos where we see you guys really hopeful and excited to go fishing only to find out they aren't biting. The pleasure you get in fishing is really apparent so when it doesn't go great it's hard not to feel bad for you :) Congrats on the good haul and tasty meals to come!
I lived on the Kenai Peninsula in the 1980's when our kids were young, and I was so busy pushing my rock, we(I) never took the time to explore and experience all that Alaska has to offer. When you're in the midst of it, you're always thinking "I've got time". Well, that turned out to be false. I thoroughly enjoy your trips to explore new things and experiences. Your videos are professional grade, especially the scenery and drone shots/music, and showcase just how beautiful Alaska is. I miss it to this day! Like you, I do a ton of canning, garden produce, curing and smoking salmon. I do have a food safety note for you though, canning fresh fish in pint jars is 100 minutes(1 hr. 40 min.), but canning smoked salmon in pint jars requires 110 minutes.(1 hr. 50 min.) The info is from The University of Georgia Cooperative Extension Service. They're one of the premier food safety testing facilities in the US. I know you do a lot of food processing research(I was fascinated with your limed eggs, something I'd never heard about) and think UG extension service would a great resource to add to your library. They have a great how-to publication(almost 400 pages) that's a techniques and recipes book. Canning, freezing, dehydrating, meats, vegetables & fruits, jams & jellies, etc., times and process. It's indispensable for newbies and seasoned processors. The name is "So Easy To Preserve" and is available through UG Ext Srv. The last time I purchased, they were $18. I have been known to purchase and gift more than a couple of these, to friends and family who're interested, but are unsure where or how to start. All the best, keeps the videos coming! Cheers....
I don't even understand how I can love you two as much as I do!
I’m 70 now but dipped salmon out of Copper River in my 20’s. We lived North of Fairbanks by Livingood but always went get Salmon each year. So delicious. We canned our salmon. Added a little olive oil and homemade catsup for color. Pressure canned it! Fabulous taste.
You 2 are such a wonderful team.
The color on those lox is just amazing! Heading up camping in a few hours and think I found our first breakfast!
do you think you'll ever come out with a cookbook I know I would enjoy having one really love all your videos
Yes!!! Love this xx
People have been saying this for a long, long time...
So far - although they have brought it up - it doesn't seem to be in the works.
Yet!
Lox is salty ...every where.! That is the nature of the fish. I've never seen it eaten with capers....new for me. Enjoy...
Here in Norway we cook our salmon steaks in just below boiling water (with peppercorns, lemon and a laurel leaf) for 10-15 minutes. Served with boiled potatoes and melted butter. And cucumber salad or other veggies. I’m super envious of your possibility to fish everything yourselves. I have to buy everything
Sounds delicious!
The fish in the smoker looked delicious! luckily you guys were there when the smoker caught fire! atleast you know now to never leave it unattended..not that u ever did!! I had to LOL bc I thought the dog food was some type of seafood soup 😂 I'm glad the dogs are basically eating gourmet food!! you guys eat well and so do the dogs. you guys are so good to them!
Pickle some onions & the lox and cream cheese will be elevated even more!!! plus you can use the pickled onions on salads & just about everything else you put onions on lol
Wow so good that you guys have used all the fish in so many different ways
I am so looking forward to our fishing season to open again
Thank you both so much many useful ideas in every video
Enjoy your salmon 😋
Welcome to the learning curve you kids are doing great. I'm watching you with a watering mouth.
what you call "Lox" is correctly called Gravlax which is a Nordic dish consisting of salmon that is cured using a mix of salt and sugar, and either dill or spruce twigs and sliced lemons placed on top. also, it can be cold smoked too. I've made it several times when I lived in the seacoast of New Hampshire in Portsmouth.
I (norwegian) just love to eat Gravlax on lefse (flat potato pancake?) with cremé fraiche-mustard sauce and dill. It's just so good..
I (a Finn) use only salt and sugar to cure the fish. And almost always ear it on top of rye bread.
@Gojirella I love lefse too🥰
@kristyanna Virgona ty for clarity on this bc I thought abt I had no idea until I looked it up after seeing your comment
Yup I always knew when my mom was making gravlax because I’d open the fridge and see a brick lol she’d use a brick to weigh it down to get more moisture out
Incredible fish. What color, I could taste it. Lucky dogs, and you guys are going to eat well too.
Those fish are gorgeous 😍🥰!!!
I salt the salmon only overnight. That way it most definitely is not firm like that. Preparing the salmon by just salting makes it very salty. I love sushi but it took me a while get used to eating raw salmon without the saltiness. In Finland raw salted salmon is eaten year round but it has huge peak in christmas time.
I appreciate that nothing is wasted!! Fantastic job guys!!
As a kid, I grew up on fish. My brother would go fishing at the sea shore in Massachusetts or my mother would get them at the store. I would eat them fried, steamed, sauteed, baked. This also includes shell fish, squid, snails, yum.
Omg I’ve been moving in the rain with just my husband and this is the perfect tonic for the end of a long day!! I love watching y’all catch them, but I’m obsessed with processing! You two are my favorite on TH-cam for homesteading! So excited for my fall garden at the new place and more videos from y’all!! Much love!!
May the sun shine on the rest of your move🙂
@@lisaclark361 thank you it has been sunny all day!!
Gee whiz my mouth is actually watering as you are taking them out of the smoker,love it
Great videos!! You are blessed to live in Alaska where the fishing is still good. I make lox every year and would suggest that you soak the salmon for 8 hours in fresh water. That will allow the salt to normalize and produces a better outcome.. Blessings to you both
I thoroughly enjoyed watching this. Good for you that you are living this way. Better than contemporary TV. God bless. Man, that salmon looked so good.
You both work hard for everything you accomplish and it’s always nice to see your tasty beautiful fruits of your labor. You deserve it. I’ve never seen y’all work as hard as you did catching these fish, it was exhausting but you were persistent! I guess Bandit got his building permits submitted and approved during the winter so he can know resume with his new excavation projects! Love those boys!
The color of those fish is so bright!!
Oh my god that dip looks sensational! Hooray for Eric catching all that fish and hauling it up such a steep cliff. I know it’s been said a million times but you guys make such a great team. I absolutely love your channel and look forward to each episode. Great job cleaning and preparing your fish. You deserve to enjoy every bite and I’m super happy that it is so delicious!!! ❤
The big pot of cooked salmon for dog food looks absolutely delicious. I would love their lifestyle. Well done young'uns!!
Hi guys, I have been processing my own lox for years. If you want a more firm and fatty lox, you should experiment with the cure solutions and time. I use 2 cups kosher salt and one cup brown sugar. Mix it up and spread it on both sides of the fish. Put it in the refrigerator for 18 hrs then wash it off with cold water, dry with town put back in the refrigerator for 12- 15 hrs. This will allow the salmon to harden without using the excess salt. Once the 12 hr cure is complete the surface of the fish will have a sticker layer called a pelacuel. Put the fish in the smoker for 4-6 hrs an the smoker needs to keep a temperature under 70 Deg F or it will cook the fish. Soak the wood the night before and keep the fire low. Enjoy!!
The sticker surface will absorb the smoke
Beautiful fish. I know that you both are happy that you have so much to put up for the year.
I love all your videos. I just bought a salmon bagel a few weeks ago and I paid $16 for it. I live in Bakersfield California. It was delicious but I’m pretty sure yours would have tasted better since it’s so fresh. 😋
Im in LA. If you go to Trader Joes and get their everything but the bagel lox for $5.99 and then mix it with half a block of cream cheese, you can smear that on quite a few bagels.
I have never enjoyed watching any Channel more that yours- JUST AMAZING AS ALWAYS. Now I am just hungry so SALMON coming up. Cheers Denise- Australia
Y’all are awesome ! I’m so glad I got to see can your salmon again. I absolutely love the harmony you two have . I look forward to the video. We’re heading to Alaska in September to clear a spot on our land for our tiny house. Thank you so much for the new video.
Congratulations! I hope you'll become another Alaskan channel we can watch!
Hey, what area is your land? I'm in the mat su.
This is wonderful. Most of the Western world (and much of Asia) has lost understanding of what is food, what and why we eat, what is nutrition, what is life. Enjoy!
All that beautiful, amazing salmon! If I were to try to buy that much fresh, wild caught salmon here in central Indiana, it would cost hundreds and hundreds of dollars and I’m sure it still would not be anything close to as wonderful as what you have right there! Congratulations on a very well earned catch! You are going to enjoy the fruits of your labors for sure!
Good to see you again ,enjoy the beautiful life you have .
Your guy’s are in my top 10 play list. Have you ever thought of boiling the head and spine for fish stock? It’s good. Also right do you freeze or process the roe? I’ve had it on an Avocado half which had been removed and mashed sprinkles with lemon the lightly topped with the roe. Also have had it in a hollandaise sauce across a baked salmon steak.
They usually do process the roe. Maybe that will be in the follow up vid?
Another fun video. You two are the best!
I absolutely love your videos ❤
Absolutely love the salmon processing. Smoked and canned salmon is to die for.
Absolutely wonderful!!! I've been waiting for this video and I love it. I love seeing you both go through the whole process together. This is what I call 'real food' or 'pure food'. I love seeing everything used with the dogs and chickens. An A+ once again. Great job....except for those little green devils (capers) you put on the lox😉👍❤❤❤
What a wonderful catch. A lot of work but it all looks amazing. Like that you use all of the salmon with no waste. Getting set for the winter.
This whole video was a foodie dream! I want to try everything you both made. It looked so incredible. For reference, I live in central Florida/ Seminole county, and market price today, for wild caught sockeye salmon lox, is $35/lb.
Same, somehow smoked mullet just doesn't compare😂
I lived in Seminole county from 1999-2013. Have you been to Lonnie’s Fusion Cuisine? I think he gets his fish from the local seafood market and from my memories it was always cooked very nicely. 😊
@@karen6778 can't say I have but it'll be a road trip in the future, thanks for the suggestion🙂
There’s something so earthy and simple and magical about catching, processing, canning, smoking , freezing and preparing food. Going to the cellar and grabbing something off the shelf in February that was just a seed only 12 months ago is something that makes the human experience amazing
OMG those fish look gorgeous!
So is your family limit of Sockeye salmon 35 per year, or could you go again and get 35 more? Also how long is the salmon run where they would be available to net?
Great questions!
I need to go back and watch the video before this one.
Somehow I must have missed it!
Amazing, miraculous story really, winter summer fall winter again thank you for this Alaskan fish story! Oh yeah spring!
As new subscriber,I have to say where has this content been all my life. Great videos really been learning a lot about your culture. Even though I live on the east coast of NC and do a lot of fishing myself. It’s still amazing to see how other do it. Thank you guys and my God bless you two. Have a question have you ever thought of making a pizza with those locks my be tasty of a different way of cooking it for you guys.