I love watching all Alaskan show, its a really rewarding lifestyle. Thanks for sharing 👍

@apeacefulgrower

3 жыл бұрын

Liked/Sub/Comm 😎

looks good maybe someday i might get a chance to try in .

Good stuff

well im coming up to the yukon to salmon fish as soon as im done work, im scared i may like it so much there i may never wanna move back to saskatchewan :) good video jeff, i can wait to eat salmon raw, smoked, baked, jarred, fried, poached, and of coarse i wanna do a traditional debone method with my hands to keep almost all the meat then slowly cook that over a fire and just kick back and talk and catch up with my family up there.

@yukonjeffimagery

9 жыл бұрын

Thanks I eat my salmon just like you like it, but you forgot pickled and salted :)

@landonlucas467

9 жыл бұрын

hahaha i sure did :)

Very interesting. I like the little pull there to stretch it. thanks

@yukonjeffimagery

10 жыл бұрын

Thanks !Yes the "stretch" spaces the cuts so they dry faster and they don't touch together and spoil.

Nice thanks for sharing

Great video Jeff. I lived in Alaska as a kid and smoked salmon is the best tasting food ever created. Thanks for sharing your technique for prepping and smoking. Do you use the same technique for all species of salmon? Scott

@yukonjeffimagery

4 жыл бұрын

Scott These are dried and smoked, normally we use the chums for dry fish, We have a fantastic Chum salmon on the Yukon, labeled as Arctic Keta in stores. The King salmon are cut into strips mostly. They are really good, but so oily they don't make good dry fish. sometimes Pinks are smoked too,and pretty good too.

Just for curiosity... How strong is your salt brine? How much water how much salt? Been working with "standardising" my fish salting technics for stable quality :) Haven't tried that kind of dipping yet.

@yukonjeffimagery

10 жыл бұрын

I mix salt until the water will not dissolve anymore pretty strong mix but just dipping like I do you will taste just a very light salt flavor just right for me. It must help to preserve it some but most people here smoke with no salt brine and sprinkle salt on before they eat it. we also make salmon strips and they are generally soaked in salt water for about 5-10 minutes and taste saltier when eaten.

@VK-vm4xe

10 жыл бұрын

yukonjeffimagery The last time I sprinkled salt 1,5 % of the fish meat weight one day before cold smoking. It was good to my taste. But that's of course unpractical method for bigger amount of fish. Also not good if I want to (cold) smoke white fish that I get accidentally, in that case my scale is hardly accurate enough to measure the salt :) Maybe I will try the quick dipping method one day.

@yukonjeffimagery

10 жыл бұрын

One method some people here do is add enough salt to the water to float a potato I am not sure how salty that is but probably about the same as I do. I know if you leave the fish in for more that 5 minuets it will sometimes be too salty.

@VK-vm4xe

10 жыл бұрын

yukonjeffimagery Yes I have heard about the "potato method" and even tried it once. Should do some more experimenting...

@yukonjeffimagery

10 жыл бұрын

Be carful with the salt it will ruin otherwise good smoked fish if it too salty. I always say less is better you can always add more later.

Samuel brought us some half smoked char from Herschel Island. cooked it for supper

@yukonjeffimagery

10 жыл бұрын

We put away five of the salmon after four days of half smoked and dried into the freezer for winter I like to boil it upon cold winter days its good stuff!

Very interesting process. Is there any reason to make dryfish these days instead of just putting them in the freezer? Do you just prefer the taste?

@yukonjeffimagery

Жыл бұрын

Yes we like the taste, they are very good if done properly and we prefer to have both.

@HaNsWiDjAjA

Жыл бұрын

@@yukonjeffimagery Would definitely love to try it one day. How do you prep them usually, boil it I guess? Or dip them into seal oil and at them as snacks?

@yukonjeffimagery

Жыл бұрын

@@HaNsWiDjAjA Dry fish is eaten with salt and or dipped in seal oil . Not cooked

@yukonjeffimagery

Жыл бұрын

Yes, we like them its a good energy snack and taste good.We do both.

That's a long time of smoke for the fish. Giving them smoke only daytime/part time or day and night? My cold smoke salmon sounds lame when compared, I need to buy the fish, only one or two days of smoke mainly for the flavour, long time storing only in a freezer :) So far we've been having a cool summer, would be good weather for cold smoking :)

@yukonjeffimagery

10 жыл бұрын

VK for the first few days I smoke them all day and even load it up for the night. after a few days I only light the smoke twice a day and on nice days just leave the door open so they can dry in the afternoon. and cool weather is good for this type of smoking rain or hot weather is not good.

They seem to have changed the name of chums many times and I have to say from my experiences with it as table fare I see why they keep changing the name.

@yukonjeffimagery

10 ай бұрын

I am guessing you never ate a Yukon Chum. It puts all other salmon to shame. It has higher omega III than any other salmon. Look it up. Our King salmon are the best in the world. The last time they sold it was for $85 a lb in Seattle.

What a butcher this bloke is so wasteful

@yukonjeffimagery

6 ай бұрын

No ,its not a waste. Its how everyone cuts fish in Alaska. The carcasses can be dried for dog feed, thats what most do.