I love salmon. So delish and healthy. I have never smoked anything but it is great to watch a man whose been at it so long. Its great to see a man who has mastered a skill.

What is the recipe for the sugar and salt combination? Brown or white sugar? Is there a specific ratio per pound? Thank you for the video!

Super Great!!!

Watching from northern michigan and nothing better than any fish from alaska love love

Is this a farmed fish? There’s no colors..

#1, why were those fish NOT bled? Makes a huge difference in the quality of the meat, no matter who is doing the cutting afterward. 😅 she does have excellent knife skills.

love the eggs ... yummy ...

Якось на двоєчку з плюсом! А так зовсім нічого

Great video. pretty close to what I do as well down here in Washington State. Just curious, who did your intro song?

Naselle Wa church wedding comes to mind about their great smoked salmon and sturgeon---what a great time back in 1975.

Grew up eating smoked salmon and sturgeon. Back in the 1950's I still remember the great taste. Can't afford the smoked fish now , but back then everyone shared their caught fish.

Never press your fish straight you cut it the way the fish is curled you tear your meat when you do that and rinse your board

Great video! Thanks for sharing.

Crazy KNIFE SKILLS!! INSANELY SHARP KNIVES!!!

excellent work!

Forget the Salmon let’s see his Boat…

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.

Watching from the UK, loved it.

You make it look so easy.

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

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

Lot of comments by people saying they do better. Well let’s see your fillet videos. If you’re that good why are you watching how to fillet videos on KZbin instead of making your own and sharing your knowledge. Most people that come to fish in Alaska know nothing about collars and cheeks. If they want them, they will say so. It was informative and easy to watch I appreciate you taking the time to record and post it.

She is not a good Fish Butcher!!! I am sorry but you forgot a bunch of cuts on the Salmon, the Lingcod and the Halibut!! I would never let you fillet my fish which is why I ALWAYS do it MYSELF! You need to read a book or go a take a few classes because you just wasted a lot of nice meat. Who asks do you want the cheeks??? Cut them out and the Collars which you forgot on the other 2 fish and you let a bunch of meat on the Halibut as well. Give her another job like until she learns how to butcher fish correctly!

Its not a bad life kid ... Live it as long as you can 💯

Clean your board in between filet sides and also wasted halibut collar and other things

Good filleting skills and knows her crafts, but the fish heads has the best flavor or donate them to your local chefs or asian they would gladly take them.

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..

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

Lingcod collars are delicious on the grill. Don’t miss out on that part!

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

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.

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

thank you for sharing you knowledge

Can lingcod and halibut gravel fish like salmon here white fish?

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.

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.

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

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. 👍

How much salmon is he authorized to catch and smoke

Thankyou 😊

Just made some candied salmon..first time.

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

what gauge wire mesh to make the racks?

ever use birch to smoke?

DO NOT filet your salmon as shown in this video unless you want to lose A LOT of meat and have your meat contaminated with gut juices. This video is a perfect example of why most of us Alaskans refuse to allow guides or deckhands to fillet our salmon. The “slide down the backbone” method is a common technique used by guides and deckhands. They don’t care about waste because they just want to get it done and go home. If you notice, after pulling off the fillet you can two huge mounds of meat running down either side the backbone. That’s well over 4 servings of salmon going into the trash. Also, by cutting through the guts that knife is dragging gut juices all over the meat, contaminating it. Filet your salmon and do it properly. Little wasted meat, no contaminated meat and you get the most for your money.

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

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

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...

Amen

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...