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 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...

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 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.

This is hands down the best Smoked Salmon video on KZfaq! Thank you for sharing!

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...

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.

Wow,! What a genuine guy. Great info!

Need to follow him through the geoduck and black cod brine, smoke, jar processes!

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. 👍

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..

Watching from the UK, loved it.

Watching all the way from island of Papua New Guinea

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.

Great video! Thanks for sharing.

Great video thanks man

Thankyou 😊

I can taste it from here! Wish fish, smokey and sweet with a little Maple syrup!

thank you for sharing you knowledge

Awesome 🔥💨🐟

The finest chef in New York City isn’t worthy to clean this guys dishes.

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

🙏

Just made some candied salmon..first time.

Good Video 😊. New Subscriber 👍. Keep the video's comin.

Shaun said that he smokes black cod, does he use? the same brine? (salt and sugar only and alder smoke?)

Do you ever smoke a whole filet and then cut it up after?

Man. To have such a ready supply of salmon... 😢

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?

ever use birch to smoke?

what gauge wire mesh to make the racks?

How much salmon is he authorized to catch and smoke

Pull the fish out of the smoker when internal temperature is 135 to 140.

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.

Forget the Salmon let’s see his Boat…