Alaska's Silver Salmon | Brined, Smoked & Canned
Simple Living Alaska・2 minutes read
Planning a last-minute fishing trip to Valdez for silver salmon, purchasing new fishing reels, bringing necessary equipment, catching large salmon, processing the fish through brining, smoking, and canning, resulting in a successful yield of 46 jars of preserved salmon for future consumption and future fishing plans.
Insights
- Using a dry brine of brown sugar and salt for 12 to 18 hours draws out liquid from fish, enhancing flavor and texture before smoking.
- Canning smoked salmon with tomato sauce and hot sauce, alongside a second recipe with jalapeno and ginger, resulted in 46 jars of preserved salmon, underlining the importance of efficient processing for future planning and sustainability.
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Recent questions
What fishing equipment is needed for a salmon trip?
Reels, stringers, scissors, bait sticks, 20-pound line, vibraxes.
What food should be brought on a fishing trip?
Coleslaw with apples, salmon, and snacks.
How can salmon be processed after catching?
Fillet, brine, smoke, and can for preservation.
What is the smoking process for preserving salmon?
Use birch wood, keep skin, apply oil, salt, smoke.
How can salmon be canned for long-term storage?
Slice, pack with celery, onion, parsley, tomato sauce, hot sauce, pressure can.
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Summary
00:00
Last-minute Valdez fishing trip yields silver salmon
- Planning a last-minute fishing trip to Valdez for silver salmon.
- Purchasing new fishing reels for the trip due to previous ones breaking.
- Packing necessary fishing equipment like stringers, scissors, and bait sticks.
- Opting for 20-pound line and using vibraxes as bait for the salmon.
- Bringing food for the trip, including coleslaw with apples and salmon.
- Arriving in Valdez at 9:30 pm and preparing to fish despite the late hour.
- Facing challenges with fishing due to low tide but planning to try again the next day.
- Catching large silver salmon with the help of a kind local who provided thicker fishing line.
- Enjoying the fishing experience and planning to return to Valdez in the future.
- Processing the caught salmon by filleting, brining, and preparing for canning to preserve the fish.
25:02
"Smoked Salmon Canning Process Yields Success"
- Dry brine for fish: Mix 5 cups of brown sugar and 2 cups of salt to draw out liquid from the fish, submerging it in the brine for 12 to 18 hours.
- Smoking process: Use birch wood in the smoker, keep the skin intact on the fish, apply olive oil on the grill, sprinkle salt on the fish, smoke for about 4 hours.
- Canning process: Slice smoked fish into strips, prepare celery, onion, and parsley, pack fish in jars with tomato sauce, hot sauce, salt, and pepper, pressure can for 100 minutes.
- Preparation for second recipe: Peel garlic by shaking in a mason jar, rinse and pat dry the cured salmon, pack in jars with jalapeno, garlic, ginger, and olive oil, pressure can for 100 minutes.
- Results: Canned salmon with tomato sauce and hot sauce has a dark color and enticing aroma, while the second batch with jalapeno and ginger looks equally appealing.
- Quantity: Ended up with 46 jars of canned salmon in total, a successful yield from a productive fishing season.
- Future plans: Focus on fishing this year to stock up on salmon for the next year, allowing more time for hunting and building projects.
