Canning & Curing Alaska Coho Salmon

With much of our winter prep completed we take a short trip to Seward, Alaska to fish for Silver Salmon. Once we arrive back at the cabin with our limit of 12 Coho Salmon, we smoke and can the fish for winter. In addition to preserving the salmon we taste test a Silver and prepare Gravlax for an Alaskan inspired sushi dish.
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[@mge8942]

What a beautiful partnership you two have!!

[@morgansword]

For a couple of Cheechakos your getting everything right. A cheechako is someone who has moved here from anywhere else and still has their accent from say Alabama or Missouri and have not lived here for some say twenty years and others come in at anywheres from a year to ten years... some natives claim you have to be born here.... I have lived here longer than all other places combined and never leave state. My heart was so happy when I wasn't a "new comer" but to be truthful, if a limit be necessary then a year would be somewheres near right. Its a heartfelt thing about this state being home above all other places you have stayed or lived. I hope that in my heart that this is your home and that you never leave. I know lots of people save up for when they retire that it will be in Arizona or warm state. Most all return as it really isn't the same when it gets into you. My favorite is the King but reds and silvers are second as its hard to decide and pink is dog food or bait.... I used tons of it for a garden and it did not work well but I think that I overwhelmed it with the fish. After a couple years it got better but no more furt for a while

[@widgets-widgets5210]

I was tempted to throw out the cheechako information, but as I’m currently out of state, it’s just not right. I’ll be back as soon as possible though. 👍🏼

[@anneh7725]

Loving your videos! I am unable to do what I would like in life due to a disease with chronic pain. I am around your age too. You are doing what I would love to do, so in some way, I feel like I am doing those things by watching. Be Blessed and feel Blessed that you are healthy and strong and have eachother 💙 Keep up the good work!

[@lexiew3810]

This comment touched me. So glad you could find joy through this. I pray God will bless you with strength and energy to live the fulfilling life you desire. I can tell you are a beloved and beautiful soul. God bless❤️❤️❤️❤️🙏🏽🙏🏽

[@CarrieLamb-pb6if]

Bo and Bandit look so comfy in the back, laying on their blankets with the warmth of the sun on them...makes me sleepy just looking at them! 😂 I love the photography you do on your trips and at home, very nice!

[@jackpotgman892]

The two of you really do so too speak, take the bull by the horns! What a wonderful experience that you offer your viewers. Thanks 👍

[@jamesdennis5699]

Having smoked and canned for many years I like to brine of 1 part non iodized salt and 1 cup brown sugar. Brine for 4 hours. Air dry. Put a few pinches more brown sugar on top then smoke. I also remove the skin if I’m canning once smoked. Dog loves the skin. (Dog also likes the salmon but I don’t want to spoil her so she just gets the skins) Smoking about half the normal time comes out more moist. But, there’s many ways to process fish. I like the way these two do many of their preserving. Good couple of kids. Thank you so much for sharing.

[@duanechadwick331]

Woohoo love it when a new video comes out!!

[@chrisclement893]

Me also

[@crissy1764]

Yes!!!!!

[@Mntdewmania1]

I think what I love about Alaska is that in one instant you can be in a town or city with modern everything and in 5 or 10 minutes you can be in total wilderness

[@ИльяТихомиров-е2ф]

Молодцы ребята! Как интересно вы всё снимаете и нам показываете! Спасибо за интересные видео! ЛАЙК!!!

[@SafikulAnonto]

I really loved how they grow everything on their own, like vegs and all! ❤️❤️

[@anciskold541]

Cut the vodka and the parsley. ;) And you just have to grava the salmon for two days in the fridge. And after that it should keep for a couple of days. Gravad salmon is very common in Sweden and everyone serves it at the traditional smörgåsbord at christmas, easter and midsummer. Try this with baked potatoes: 200 grams of gravad salmon, 2 dl of creme fraiche or sourcream, 4 tablespoons of mayo, 1 tablespoon grated horseradish, 4 tabelspoons chives and a pinch of pepper. And don't forget you can also grava salmon that has been frozen.

[@emppulina]

Yes, no vodka or parsley. Salt and maybe dill. Idea is to low salt fish, not to marinate it.

[@ZakKap]

You guys are adorable!! What a strong beautiful couple. Love watching you two building a meaningful life!!

[@familjenlindh9449]

50/50 salt and sugar, a few crushed peppercorns and lots of dill. vacuum seal and wait 4 days turning it every day, Skip the vodka. Please try.

[@elisabethe8055]

Precis! Skip the vodka!

[@vitaly6312]

I’ve done this method as well as with vodka/brandy. It works well either way. Light Brown sugar is a lot better in my opinion than white sugar.

[@josefinejohansson5526]

Äkta svenskt recept ;-)

[@4philipp]

Good recipe but don’t skip the vodka. Drink it.

[@500dollarjapanesetoaster8]

We've done it 50/50 salt, sugar and dill, but also pressed under a weight (flipping daily) for 6-7 days. Served on buttered bread. Vodka chaser.

[@sohailakhtar5474]

Wow, beautiful day with fishing and canning.Keep fishing & smiling.

[@benniebrantley6903]

The chef looked PROUD of that meal he prepared. " Get outta here chicken"!!

[@windowclean100]

👍🏻👍🏻👍🏻👍🏻 Oh what a beautiful color... whack 🤣

[@spinkey4842]

i'm happy for y'all two too have found each other and "Living" such a beautiful existence away from all the misery of the main line. congrats on making it out and thanks a bunch to take the extra effort and share the memories.

[@wisconsinfarmer4742]

I work in the main line and found a way to have a blast, no misery.

[@jchambers2045]

You guys are something else. Luxury in the wild. Caviar, sushi, exotic wild game. Who needs to live in the city?

[@villagesteader3552]

You are living my dream!♥️👍🙏😎🇺🇸

[@ValcoBayrunner]

Take the salmon bellies and dry brine with salt and brown sugar only overnight and rinse and air dry 2 hrs and then smoke 4-5 hrs, like candy. Silvers/coho are nice and moist/oily . I like garlic a lot in my baked coho. I ate coho salmon patties tonight from my canned coho, another great way to eat canned salmon. You guys with that garden and wild game & chickens are self reliant now. Great videos , keep at it.

[@davidbennett1357]

I have been increasingly interested in living in an off grid situation and each video of ya'all's that I watch makes me want it just a little more. I really have missed my calling....

[@beckybundle4826]

We call that type of fishing snatchin' here in FL. Y'all call it snagging. 😊 We snatch mostly mullet in our local rivers and Tampa Bay when they spawn!

[@nuwanwimalasekara5651]

I'm addicted for your videos. cheers all the way from Sri Lanka.

[@bellasbrain9391]

my favorite youtube channel hands down, sending you guys a big hug from portugal ❤

[@Eric-gi9kg]

That's some AMAZING views up there.

[@MeBeingAble]

well look at it this way. respect the land, respect the bounty. you are taking a life to feed you and sustain you, so do it in a respectable way and honour that life.

[@widgets-widgets5210]

Great looking place and process! In the years of smoking salmon I can claim, I’d like to make a suggestion for you: use green alder branches (skinny ones), peel the bark and soak the wood as you’re cutting, stripping, smoking, etc.. there’s just something nice about it. Good luck!

[@EvelynMaya1]

Woohoo posted just in time to watch while I eat my lunch!

[@susieast450]

Going to be moving to Soldotna in a few months!! I haven't lived in Ak since I was a kid. I'm super excited to get my homesteading on!

[@arisiitarinen9446]

Couple of table spoons of smoky whisky works really well in graavi lohi/lax too! But no dill with whisky, just brown sugar, rose/pink pepper and lots of rock salt.

[@william6526]

I can't believe they don't smoke the bellies they are absolutely the best smoked salmon you'll eat. The collars of the salmon are fantastic smoked.

[@tvucci]

I know you guys don't grow your own lemons (yet) but if you go to the store for wasabi - grab a lemon (Meyer is my favorite but any type will do) the next time you make this sushi - you should add a very thin slice of lemon (with the rind) on top of each piece of sushi- it's amazing! also if you are ever out of soy sauce - lemon juice is great to dip sushi in :) I really enjoy your videos! this is the first time I have ever commented on a video ever - you are definitely inspiring!

[@chelledunsworth620]

I like the way the you were filming the fishing. It's a great perspective for it.

[@敖红豆]

I really enjoy these videos. I always learn something new.

[@brucekrueger7982]

Here in northwestern Oregon. The sliver choho salmon is the best for the grill , super mellow tasting, my favorite

[@j.b.5435]

You can buy wasabi in powder, then mix it with water to get it right for sushi. I even put a bit of powder on mayonnaise and it is delicious!

[@denisespotts1858]

Just curious....what did each of you do, when living in the lower 48 and had a 'regular' job?

[@manana4202]

was wondering this too

[@MiKE-jz6jt]

It doesnt matter ..Whats important that they are living the life we all want..! The lower 48 SUCKS..!

[@susanwestmoreland9732]

They addressed this in a previous video

[@emilylula9324]

I live in South Carolina but I go to Alaska every summer and I love it and the salmon is amazing.

[@hillarywright7965]

Always watch your videos on a big screen! Love the scenery! ❤ great photography.

[@philipcongilaro5869]

Thanks for all you do.

[@garybtw200]

Those are great drone videos ! Always a great video !

[@ikeyeet8312]

good ol Seward snaggin! nice fish!

[@ginacota9724]

You could make some awesome poke bowls with that gravlax salmon

[@vspanelis1970]

You guys are awesome! Luv watching all videos.

[@EBAK-zr6vc]

I lived in South Central AK from 1965-2011, you do a great job capturing that area.

[@sarahmatthews5878]

We had smoked salmon sushi tonight! I love having pickled ginger and wasabi with sushi!

[@CaptPicard69]

Nice! Glad you guys got to come to Seward to reap some of that silver harvest.

[@TaatiyaBicchoo]

What a lifestyle

[@carlafabbro4541]

WHEN I LIVED IN TRAVERSES CITY MI,, WE ALWAYS PUT OIL AND GARLIC AND ONION,,YES AFTER WE SMOKED IT

[@ninnornaranjo8877]

Oh it is so satisfying to watch you eat the food you prepare..that way i can imagine that it really taste good by watching your reaction while eating, 😋

[@ncalgal4699]

I think the sushi was my favorite part! Nice having the smoked canned fish for the winter...

[@thomashickmott3482]

Awesome video you to. Please keep them coming. 🐟🐠

[@rubiahhaniffrancis2882]

I have been binge watching all your videos. In my part of the world we have fish skin chips coated with salted egg yoke here and it is delicious! You guys should try making it.

[@annieklassen1258]

Summer would be gourgous to visit fishing nice

[@uponmossyhill7645]

I love your videos so much, you guys are always so knowledgeable about the topics you share

[@cxkelley]

Some avocado and that sushi is perfect!

[@danceingdave3]

Eric I haven't seen you without a cap before -- woohoo!; Arielle you look rejuvenated with your haircut. Thanks for your transparency (no pun intended) and for showing us how you live the life in Alaska!

[@rachelgood6107]

Our Friday night recreation, can"t wait till my beans are canned and we set down to enjoy

[@joeysmith1853]

Awesome video. The scenery is great and the photography is some of the best. Thank you for taking us along.

[@敖红豆]

I really enjoy these videos. I always learn something new.

[@rminello]

You guys eat like kings! Love the channel 😊

[@judyabernathy80]

Wow! Those salmon look yummy!! What I would give to eat fresh salmon and vegetables like you two have canned!! Nice job!! ♥️❣️♥️

[@patrickpepper4587]

Absolutely love your videos ... I wish I’d have found you sooner.

[@janetpaulsen195]

Fantastic video. You guys are the best cooks. I don’t like sushi but it looks so good I just might eat yours. 👍👍👍👍

[@janejones9004]

Coho is my favorite kind of salmon)))

[@jbane2003]

Oh my, all that salmon looked so good. Thanks for sharing your life with us. I enjoy your videos very much! Cheers!

[@jptucsonaz8503]

Those are some great scenic views! Mmmm... Salmon! You're killing me here, now I have to go to the restaurant for Salmon!

[@caycebrooke5754]

Normally don’t like fish, but if they cook it, sign me up! Much love ❤️

[@lettyregan2207]

I've made cured salmon before. The recipe I used was equal parts salt and sugar with your choice of citrus zest (I prefer just lemon, but I've used various combinations). Pack the fillet in the salt mixture, wrap loosely in plastic (open ends) then foil. Put it in a large baking pan or cookie sheet with a rack of some kind underneath. Place a weighted plate on top of the filet and leave in the fridge for about 4 days. You'll see a fair amount of liquid collect in the bottom of the pan, that's good. If the fillets are thick it might take another day or so. It should slice like good, aged meat. Have fun!

[@RonRay]

FIRST!

[@Loesters]

I beat you by one second! 🤣😂

[@bigbeardgaming1521]

I freaking love these videos, I've always only watched cooking videos or gaming but some how I get a lot of peace out of watching just such simple videos. you guys make life look so simple and relaxing where lie here in the city is so chaotic I love this channel and you guys! I wish you best of luck.

[@sanayachhetri2133]

Love you guys God bless you both😇 and keep fishing 👍😍❤

[@rebacarmack8335]

Our daughter and son in law want to take us on a cruise to Alaska sometime. Not crazy about cruising but your videos are making it look appealing ( the Alaska destination “ anyway.

[@jacobcorrell7833]

I'm jealous, I've been trying to convince my wife that we need to move up there for a couple of years.

[@ButterflyMatt]

Loved this.

[@markscrim]

Great drone footage in Sewell. “Golden Hour” lighting was perfect. A nice change. The salmon looked delicious. Alder wood is my favorite for salmon. Good job guys, and well worth the effort.

[@敖红豆]

I wish you happiness and prosperity!God bless you. I am a chef from Mongolia.

[@unl0ck998]

Gorgeous filets! I whish I was exited about something like Eric is about fishskins :) Sushi tip: only dip the fish part in the sauce, the rice will absorb too much and overpower everything.

[@GS-st9ns]

You guys have a great wholesome show hunting Gathering fishing. That is a life that people would spend their lives trying to accomplish. I wonder since you're so young do you ever Frolic and play and laugh and carry on. Do you ever play chess or hacky Sack or any young people things. Maybe what you do keeps you busy enough but you need some fun that's different

[@grtdad516]

God bless you both your so lucky

[@zvbmn1]

Another superb video. Really look forward to each new video, you upload. Hope your both staying safe with the current pandemic etc. Take care and much love from the UK

[@americanrebel413]

Thanks guys this was great!

[@richardfrank9317]

Your Gavlax is different than mine, salt sugar, dill, lemon juice, wrap in plastic, put the filets on top of each other on a sheet pan, put another sheet pan on top and then add about 4-5 pounds of weight, flip everyday and drain the liquid, in 3-4 days, slice thin and eat on a bagel or bread with cream cheese and onion. It goes fast.

[@RolandLetendre]

love your shows!

[@sharongypsydove6080]

My son's been bringing home king Salmon this whole past month and a 1/2 Running in the River by tippy dam here in Michigan He caught a 38 pounder 42" long and he uses 10 and 12 pound test line

[@breehendrickson8807]

Yummy. Love the things you do

[@kathybouwens567]

I think the silvers are what we call cohost. My son would catch cohost in Lake Ontario in NY ... wonderful flavor.

[@kathybouwens567]

That's cohos - not cohosts, darn autocorrect.

[@MrClivelupo]

i enjoy every minute with both of you; And Eric, tell us that you are Chef. Your Dishes and the graved Salmon looked great. Greetings from a mouthwatering guy from germany

[@chrisburch8020]

a yummy dish of salmon is to take foil and put skin side down and put brown sugar on it and other skin side up. wrap and place in oven, or BBQ . enjoy

[@adrockey]

I'm so jealous. Salmon sushi is my favorite. If rather have it uncooked. But Eric is right. Only missing the wasabi.

[@stephenfarrell6794]

Love Coho! It's great cold on a bagel with cream cheese.

[@joecarter3789]

I live in wasilla. Next spring I would enjoy showing you how to catch kings at the tail race. Not far from you

[@pinschrunner]

Is Sarah Palin your neighbor? Can you see Russia from your front porch too? Lol. Beautiful country up there

[@darthdebby]

Could explain exactly how to make the sushi rice with measurements? Thanks from a drooling fan.

[@nuzYT]

What a beautiful video! Well done, well done. You are both just so great! greetings from germany

[@cindymoore9096]

As you were cleaning the garlic I started thinking maybe you should throw some heads of garlic in the smoker next time. Bet they’d be delicious. =)

[@olivierbeaulieu87]

love you guys!!! and now we know why eric has been wearing a hat! looking good man stop hiding it

[@wisconsinfarmer4742]

Balding men have more testosterone, that's why Ariel snagged him.

[@X360GAMING1]

Great video! You guys are amazing! Thanks for sharing your experiences with us!

[@anthonyrivera617]

Would love to visit you guys I'll help with whatever you need ,,lol,,great salmon there,looks yummy

[@valoriegriego5212]

Beautiful, fun and yummy.🙂 Yall's fur babies sure are cute.🙂

[@duckwacker8720]

It's better if you have a spinning rod with your spinning reel. It helps with casting.

[@joemoma516]

That's how we catch Bunker (Menhaden) here on Long Island

[@kpattenvan]

Next time you want wasabi, a good "fake", is if you take dry yellow mustard, and mix it with water till its thick, let is rest 15 to 20 min (it releases the oils) and stir it up again, the color will even change slightly. And you get the same bite and spice of wasabi! (I do it often).

[@Follower_of_The_Word]

I prefer to can the entire carcass. The softened bones and skin are delicious! Plus there is a lot of fish oil in the skin.