How to Make Smoked Fish Strips Yukon River Style - Stan Zuray

[@deesterdee123]

anyone that does not like your video are crazy ,it shows you how life is ,my hat is off love it !!!!!

[@imonlyadream5113]

Sometimes people post pictures or videos of their ferraris or bentleys and write "goodlife" but in my opinion you have the goodlife. Stay happy and never forget that you live in a great place with much nature and i wish you and your familiy best wishes. Your videos are great. The Day starts great if i see a new uploaded video! So please don quit filming. Thanks. Thanks. Thanks. Best regards from Germany Patryk

[@mikebtrfld1705]

I`m only a Dream the Ferrari guys eat at McDonald's

[@JonTrentMiller]

This is clearly not Stan's first salmon jerky Bar-B-Q...Truly knows his stuff.

[@katericochran4634]

Thank you so much for showing us how to cut meat for smoking and drying. I grew up living a subsistence life. My Dad and brothers (all male family memers) hunted. I helped pack meat off mountains, if it was getting late and they needed help packing it out. We all fished. My Dad and Mom cut and fileted the salmon and my brothers cleaned them. Both my folks cut the game, although my brothers were raised to start the process early. My eldest brother went hunting with my dad at a very young age. One of my brothers ate fish eyes that were boiled, so that he could see the fish better when they were gaff fishing. Us girls had our own duties.We did fish, but when it came to gaff fishing our job was getting in the water and walking through the water, hopefully herding the fish towards the place they were supposed to appear. I had seven sublings. My Dad lived until the age if 94 and passed away this year. He was active his entire life and the only thing that slowed him down was when he started Dyalisis in his 90's. We never went hungry, even if we didn't always like what we ate. My Father was Nez Perce, Cayuse and Umatilla, with a tad bit of Scotch thrown in. I enjoy Yukon Men because it's real and I can relate to subsistence living. I love smoked fish. But my parents stopped eating fish that came out of the Columbia River because of the water quality, with all of it's pollutants. When I was growing up we fished in smaller, faster and colder rivers. My Dad grew up gaff fishing at Celilo Falls on the Columbia River until the government put dams in and it flooded the falls. Damn government. Hah! Have a good one Stan and thanks for the trip down memory lane!

[@stanzuray]

You know what family camps are all about. Stan

[@warrenlancaster286]

Thanks for taking the time Stan to share some of your knowledge .

[@w4ame]

Now this type of content, how to do Alaskan stuff, is why I watch Alaskan based shows. Thank you Stan, great video-I subscribed.

[@adventure002006]

Great lessons on fish strips. Few points that make difference between failure and success. Salmon strip heaven in the smoke house

[@stanzuray]

Every situation is different but what we do here can be changed and adapted to other places hopefully.

[@TheAhmayz]

Love your dry humor. Thanks for sharing your knowledge

[@stanzuray]

I'm from Dorchester where humor is sarcastic and irreverent and dry. Or at least it was - now it is probably politically correct.

[@nmpd1972]

Thanks Stan. When I clicked on the video and saw you I thought, "hey I know that guy" and knew right away the video would be legit.

[@ronnieharris8400]

Looks like a lovely camp. Great cutting! I bet the aunties are real fast

[@carlkrebs1]

Great video Stan , watched you on Yukon men . Leaving the east coast , best gig you ever did . Your where you need to be and like . My pop was from.south jersey which is all like grown together subdivisions , and no hunting hardly allowed there no more . Deer everywhere , 30 miles from philly .im damn glad my dad married a southern gal and told him, he'll no she's not livin up there . So I've grown up swampin , hunting and fishing in Louisiana . Thank god ! I've been to anchorage once , but I sure wish back in my 20s I had come further inland there . I probably would have never left .

[@AirborneTejano]

I’m happy to find you here sir! I hope you continue making episodes for your YM family out here in the world.

[@fredfable5655]

Hey STANN!!! Nice to see you again!!! I followed the show until I cancelled my cable service. Thanks for making this video!!! Regards. Fred.

[@leomaguire2517]

Thanks for sharing Stan. Never gets tired watching your videos . Looking for the trap line too. 😊

[@philgottes3206]

Stan thank you for the info really appreciate it. Just purchased some wind dried salmon from someone not going to mention any names but they sent us 4 oz for $30. I was shocked. Lol We live in Fla so just purchased a pound of wild Sockeye Salmon for $12 a pound followed your directions and came out great. Again thank you very much for the great videos.

[@JM_Dealings]

WoW! Almost a 20 min video. Thank you so much Stan. I appreciate you sharing with us, Hope to see some more awesome uploads of your day to day life in the Beautiful Alaskan Country. :)

[@stanzuray]

My security system lists it as spam. ??

[@sassysalis1741]

Stan Zurai, ti seguo da sempre , mi piace la tua operosità e la tua conoscenza, sei un grande e la tua famiglia è semplicemente fantastica. sono un pò invidioso, sopratutto per la vita nella natura più selvaggia che la vostra comunità vive. un abbraccio a te a tuo figlio alla famiglia intera.

[@younghovan]

so beautiful picture and your life looks great! Now , it's time to plunge into that kind of life for me!

[@pacificbushcraftandfirecra6358]

Holy cow that king meat looks so delicious! I can taste it! Lucky. That right there is one of the main reasons I.m moving to SE. Your knife skills are beyond skilled my friend...could watch you cut fish all day! Thanks for sharing!

[@richardfolkman]

Thanks, to you Stan! From Texas right before Deer season. Your time to share the in and outs of fish fillet prep for smoking is appreciated. Seen you on TV before, you and your son. Good to see you working and sharing. Salute!!

[@pumpkinheadghoul]

"The knife is shop." Love it!

[@MrPhotomedic]

Just found your channel by accident! Very informative. I am in my 40’s and looking to live a lifestyle like yours. I’ll be limited a bit by the regulations here in Canada. I so wish I could move to Alaska. Much easier to live your lifestyle. Thanks again for the videos and please keep them coming. So much knowledge is being lost in today’s society!

[@fionaokeefe1906]

Canada is better than Alaska in my opinion I would love to live in Quebec!

[@glenwayn5180]

thank you mr zuray! i just moved to alaska last last winter i am catching fish and putting them in the freezer but it dosent feel right i am trying to learn and if it wasnt for you i wouldent have gotten so much reel life information thank you.

[@stanzuray]

That's why I do the videos - glad they help. Stan

[@tomduncan9806]

Nice video Mr. Stan! Enjoy you on TV as well!

[@corycoulter7967]

Hey Stan you are the man on Yukon Men

[@kaluagrace9077]

Love your video Stan. Please show some of your hunting , skinning and dressing of your moose hunt, beaver, wildlife game . Basic hunting skills we can enjoy also. I love the life you all live up there in Tanina, Alaska. I love the Yukon Men on discovery channel. Thank you for sharing your awesome and humbling video.

[@stanzuray]

Trying to get the family into making videos also of all that.

[@kaluagrace9077]

Thank you so much. You have taught us so much. I love your life. Keep on sharing these amazing videos. Aloha !

[@rjmerritt6]

I sure hope the runs improve on the Yukon for you Stan. Great job!

[@jackmehoff2961]

I Love watching this video ! That fish hanging Always gets my mouth watering. Growing up, my mom`s brother would bring over 10 salmon they got from a stream (nothing like yours of course). Dad would cut them up, mom would always say we`re going to get botulism off them, and can them up. We never did get botulism, but always referred to them as botulism patties. To this day, salmon is still a treat to me.

[@Jolly198217]

Wow, i love your smokehouse!!!! Great Video and great place to life!!

[@MrBirdy001]

Stan Zuray : I subscribed. Watching you process fish is like watching a master chef in the kitchen, and listening to you describe what you are doing makes me miss Yukon Men. I'm looking forward to watching your other uploads. Thank you for this and I wish you good luck with hunting this winter.

[@cynthiaandrade8175]

HEY STAN, THANK YO FOR THE VIDEO, I LOVE SMOKED FISH, ATE A LOT OF SMOKED CATFISH AS A CHILD, GREAT STUFF, THANK YOU FOR SHARING YOUR TIME WITH US.

[@fionaokeefe1906]

Try deep fried catfish with pickles and coleslaw it’s the best!

[@davemcavene]

Excellent! I really enjoy the longer videos. Hope to see much more!

[@adventureswithfrodo2721]

Just got back from one of the few coastal rivers that had an open king season. My friends as well as the other villagers were busy cutting and drying fish for the year. My daughter who teaches in the village cheats and uses an electric smoker. But this is far better. What I grew up with in the PNW. Thanks.

[@joeanil]

Wow! I'm just amazed by the landscape.. its looks heaven... hope it feels the same. So happy for you..

[@ondi37]

Love me some Stan the man!!! Thanks for sharing! Fan from TENNESSEE KEEP SHARING PLEASE. GOD BLESS

[@jamesortiz5388]

I like how you roasted the dried fish over open fire!

[@stanzuray]

Better than bacon if put in a hot fry pan and heated.

[@deborahmiddlemass8586]

Wonderful video, so interesting looks so delicious thank you so much for sharing.

[@Jennifer-qo4kz]

thanks for the video Stan. we love hearing from ya.

[@MrGoosePit]

Enjoyed the video very much Stan. You are a great teacher. Hope you make more videos, you do a great job!

[@stanzuray]

I enjoy putting them out for people to see.

[@peterhasenfuss1064]

Great job Stan, great way to keep in shape by necessity

[@wraith8323]

Huge thanks for sharing, stuck in a dumb city but this reminds me that a better life is possible. Also that looks flippin delicious!

[@fionaokeefe1906]

Which dumb city you still stuck in after 2 years dude?!? Your feet in cement of something?!? Been in that dumb city so long you looking like a statue!

[@joeladams6566]

Thank you for sharing your lifestyle with us.

[@douglasbattjes3991]

Nice video again Stan,,,,spring is on it's way

[@erikjuarez584]

Stan great video I was wondering if you made one for moose jerky .

[@stanzuray]

Good idea.

[@erikjuarez584]

Hope you and your family are well loved the show .

[@fusgersnabble224]

Great video I miss fish camp in Alaska fond memories of my time there.

[@TheNelsons907]

Excellent video, Stan. Thanks, Art Nelson.

[@romalina1424]

This is so amazing to watch!! Scenery is breathtaking! I find this to be much better than Yukon Men show was

[@MrLever0990]

a big thanks from the uk very good vid love seeing your life in the yukon

[@jrcsaddletramp2557]

1st time seen your videos stan, been watching your tv show ever since it started great show . Look foward to watching more of your videos .

[@natoshaward7588]

I am jealous of how, your family and friends live. I'd love to raise my boys this way

[@fionaokeefe1906]

Then why don’t you?!?

[@natoshaward7588]

@@fionaokeefe1906 I do everything in Montana I can, I don't live in the middle of Alaska. Why don't you shut your mouth, you accomplish nothing being an annoying ass. Go find Shrek and crawl back into your swamp

[@ziggymorris8760]

Nice video, love the scenery. Please make more!

[@IIIWhiterIII]

Absolutely beautiful! Well done.

[@almarosales1209]

Que hermosa vida tiene ud sr ,en el rio yukon...bendiciones para ud y su familia......que bonito lugar su hogar ....

[@jimunderwoodthepilot]

I just ordered my barrel stove kit. Love your smoke house!

[@anmwolfrc159]

MR Stan,i just love watching the Alaska Yukon men shoe try not to miss out on it...... Living out there i know that the life is hard work ,,but i love it and if i get the chance to live in Alaska were you guys are i will love too ...Watch you with your son on the show i wish that dad was in my life ,,,but i will be there for my kids god bless OR I LIVE IN TRINIDAD

[@7blueblaze]

Enjoyed the videos. Always enjoying outdoors life. Thanks.

[@GlenAndFriendsCooking]

Thanks so much for posting this - Great info!

[@wot1fan885]

Hey. Love your channel to.

[@hawnjoe925]

just found ur channel great content like you on yukon men too staysafe

[@johnvelcek7754]

Seasons Greetings Stan Zuray your the man 👨

[@metratone5]

I love salmon and those strips look yummy.

[@tyronemar]

Pretty stoked i found your channel. Miss watching you on discovery.

[@kirkhobbs9003]

Thks Stan - good job on that lesson >> question - do you smoke them after 24 / 48 hrs of drying & the wood you use : is willow or do you mix your woods > thks again for sharing & have a blessed day - kirk out for now

[@stanzuray]

Dry just overnight or the next day to get the moisture off them then very light cold smoke for 2-3 weeks using cottonwood which is like aspen.

[@MarcellaMarcellaWynja]

The only trouble with me when I cut fish is what kind of knife to use. Most of rhe time my knife gets dull right away, but I try. Will definitly try this method. I live in the cariboo. I learned the hard way self taught because we lost our culture. Just happen to find your show and love it. Your dog was also very entertaining in the background.

[@danbudd8874]

Stan thanks for getting back to me. I will do that just cut off the meat from the skin after its dried out. If I may ask another question please. Should my fish snap when I bend it to make sure it is dry enough to not require any refrigeration? I want to make dried fish that has a 6 - 12 month shelf life.

[@stanzuray]

A completely dried fish will kinda snap unless it is very oily like the best salmon we get here. On those the oil keeps the flesh kinda flexible yet they may have little moisture in them and be fine for storage without a freezer. Before freezers here people would put the strips and dry fish high in their sheds or smokehouses bundled up and covered with a gunny sack so air could still get at them somewhat. They would get real dried out and lose that fresh succulent taste over time but that was the way it was. The oils do get slightly rancid over time also but people ate them that way just fine. Many older people still like that over dried taste as they were brought up like that. Today most people find some freezer space and whether completely dried or not keep them in that way. I got dried fish hanging done in my smokehouse for over a month now that I'm eating on and not worrying about over drying all the above said.

[@w4ame]

Thumbs up if you would like to have a big bag of salmon strips dried and smoked to eat for the coming year!

[@cockatiels31]

So much info! Thanks for taking the time to make an awesome video like this

[@jimmyz688]

Saw you on Discovery Channel a few times. Keep up the fine work Stan.

[@noahskultety724]

Thanks for the video. Once you smoke the salmon, do you have to freeze it? How long does the salmon last if frozen vs kept at room temperature?

[@stanzuray]

Freezing is the best as with even completely dried jerky etc. It can last all winter kept cool out of a freezer but the nice fresh taste is kept longer in a freezer. The strips have so much oil in them they are like freezing butter. It doesn't hardly freezer burn even after a whole winter. If they are not completely dry do not put them in plastic bags not frozen- they need to be frozen

[@noahskultety724]

Stan Zuray thank you so much. Your videos are great and very informative.

[@michaellau5645]

Stan, love your videos. After you soak the strips in the saturated brine solution (3 mins) do you rinse it off? I tried this and it is really salty. Everything else comes out all right otherwise--just need to do something about the salt.

[@stanzuray]

Some (Me too sometimes) just dip it for a few seconds. Just experiment for your tastes. It does not need any salt if you like it that way.

[@michaellau5645]

@@stanzuray thanks! Will give it a try.

[@goody869]

I thoroughly enjoyed this video. Thank you for sharing.

[@vanfleming1]

Thank you. You make it really interesting in a very personal way. Brings back nice memories for me. Used to have a place on pamilco river in North Carolina and filleted flounder a certain way for my mother so she could stuff them with crabmeat. Loved doing that.

[@bradkkimberlin2000]

Thanks for the tutorial on strips Yukon Kings are the best I'm on the copper river and my strips just don't come out the same I'm going to give it another go here is a question we have alot sockeye What do you think about strips for sockeye ?

[@stanzuray]

It seems to first depend on having enough fat content and then not letting them sit in the smokehouse beyond the needed time to smoke and dry. I lived on a spawning creek north of the Yukon River for years trying to make strips out of low fat content spawning king and chum. They were the same ones people were cutting on the Yukon and making great dry fish out of. Mine tasted terrible and like when I now try to use the occasional white flesh low fat king on the Yukon. So bottom line I think is if your particular Sockeye drip fat while drying you should be able to make nice dry fish. Get them in a freezer after done for storage if possible as the fat does change taste if stored above freezing like in a shed. That is how all dry fish was stored not to many years ago however and some like that taste. Stan

[@krisdan76]

Thankyou for the fantastic video Stan.

[@ryker6richard]

do you use fire and special woods to smock them?

[@stanzuray]

Yes and the most plentiful and okay to use wood is cottonwood trees out of the river.

[@ShawnBlais]

Thanks Stan, grew up eating this stuff in Dawson, and always wondered how it was made. Now to try and replicate this somehow in my backyard smoker :)

[@worddunlap]

It's been decades since I have had good smoked salmon. I lived in the Pacific NW and it was an almost daily thing. There they used alder wood for the smoke but different people had their own specific methods.

[@larrydonell3622]

Great video Stan, thanks for sharing.

[@EJ-tx8tt]

So glad that I looked you up. We have been watching the new Yukon Man and we’re concerned about Joey not appearing so googled and came across that you had a you tube channel. So new subscriber here.

[@deannastevens1217]

What is the use of the srips as opposed to doing bigger fillets for smoking in a smoker? What do you and the others, do with all of this Dried Smoked fish? This is Amazing. Great Information.

[@stanzuray]

It's like jerky - all ready to eat. Sits on our table all winter for people that come by and ourselves. Real handy for traveling food. What you see at fish camp is the making of a years supply for a lot of people.

[@benjaminunderwood12]

that's pretty cool stand thank you I bet that is so good King Salmon is so expensive here and Tennessee

[@skepticalmechanic]

Loved your book "Carry On" Stan... but it was far to short... I read it in 4 hours and wanted sooo much more!! Maybe another one? Also, I really like your videos too... you remind me of my grandfather who had a farm near Pittsburgh PA!

[@stanzuray]

We just finished making it into an audio book and be available right on Amazon with the paperback and ebook. Credit goes to my friend and author Tim Attewell who actually does all this work.

[@robcarter2891]

Thanks for responding We fished mostly out of Nenana. But i did fish one season in your area at Severt Jacobson's camp shortly after Jacobson passed away. Must of been almost 30 years ago. Do you know of the old Jacobson 's camp above the rapids? Must be someone else camp by now. Im sure some of the old timers around Tanana remember him. Best fish in the interior in your area.Yukon King strips are the best.

[@stanzuray]

Jake's camp is still standing but nobody there. His 18' baskets were in front of his camp for years and I copied his measurements on my earlier wheels sometimes. I used to come and help Russ Wood at his camp each summer for a few hundred fish each year - walk in 40 miles to Tanana from where we lived north of Tanana. Russ's camp was in sight of and below Rock Island on north side and he was a good friend of Jake. Only met Jake once with Russ.

[@fatimamancuso]

Hi cuz!

[@rbs4987]

I totally love watching this stuff cheers brother

[@mattmiller1179]

That smokehouse is packed! What a crazy blessing for the community. Thanks for sharing, though sorry your haul wasn't reds instead of kings. Also, wish you had done it truly traditional style with an ulu, but I guess the knife works too. Quyana!

[@stanzuray]

Knife styles as well as Ulu styles have a traditional history among Athabascan natives going back thousands of years. (See Anchorage Alaska museum etc.) Steel knives and ulus in Alaska are all post contact.

[@mattmiller1179]

Fair point. Thanks for keeping me honest on that one. Also, I should have recognized that your section of the Yukon is in Athabaskan country, especially given the use of the fish wheel.

[@stanzuray]

I had to double check that one myself. As one moves to the mouth of the Yukon and into Coastal Yupik country the river actually experiences tidal influences and fish wheels don't work well in that up and down and upriver then downriver current I been told.

[@estellebutler7601]

Ty for sharing. Very interesting. Arkansas here

[@deanfulford69]

Great video my friend you sir are living the dream👌

[@taylordavis2057]

Hi Stan love your video's! I have learned a ton. I am in Anchorage and have just done my first strips with reds. 20 minutes in a salt and brown sugar brine then dry and smoke. I am wondering if I should wait until all the oil is out of the fish? It takes way longer then I thought for them to dry. Like weeks. They taste amazing!

[@stanzuray]

We never think about the process as getting the oil out or dried as the oil is what gives it the good taste and is healthy. As the fish loses moisture you lose some oil but just before it is real dry I stop and put them in a freezer. In the old days you could not do that of course and people ate real dry strips with less oil stored in bundles high up in their smokehouses or caches. Nowadays we have the option of getting them to the cold of winter in the freezer. To me they taste better not completely dried. Me and my very traditional wife Kathleen have a year after year conversation about what dryness a strip should be. She grew up around very dry strips and likes them that way. I'm from Boston and like them not so dry. Hope that helps you have a feel for it all.

[@taylordavis2057]

Thanks Stan. That is super helpful. I to like them less dry. Thanks for sharing your adventures with us.

[@earthdog1961]

Hey Taylor, Not to distract from Stan's response, but the drier they are the longer they last. Grandmom would reconstitute them based on what recipe she wanted that day. Somedays she would saute them in olive oil or lard before serving. If the fish went into a stew, she'd just add a little fat to make it taste better. Even to this day, nothing tastes or smells like home more than smoked salmon. If you like your salmon a little oily just grill it with some fat and maybe some seasoning (like garlic). Unless you're homesteading it, the freezer will keep it good for . . . ever? (at penny's a day). You can do this with most oily fish, deer, caribou, elk and moose. It still pays to hunt and fish these days. $16 for a salmon fillet? Freaking weird. Pretty soon they'll be regulating us to eating gourmet dog food. But I digress.

[@susanjohnson4503]

After all these years, still have that accent. Coming from MA myself, I can appreciate it although we don't have one from my end of the state. Thoroughly enjoying watching the video. Can't wait to visit your state in September flying out of Boston.

[@fookutube501]

17 min , Awesome Stan love the video,Much Aroha from New Zealand.

[@carlmic7]

Hey Stan! Wow I had no Idea that you had a channel! I am also a native of the north east. Love your lifestyle! Also love smoked fish!

[@Alastair6]

Love your vids, Stan. Wish I was there.

[@MostWantedOHA]

hi stan , im a bostonian too . enjoy your videos , was going to ask about your brine mix , but you did put it in at the end , thanks wayne ...''''

[@grzegorzcooper1245]

Thank you for sharing your experience with us. Can you tell me the brand and the length and sharpening tool of this knife you are using? Thank you.

[@stanzuray]

They are mostly Dexter Russell knives and go by a type name of Sani-Safe. We use a half dozen types of sharpeners and depending on stage of the knifes edge will use all the types.

[@CreatingEssence]

So much useful info. Thank you so much, Stan!

[@michaelamato1431]

Great video Stan..I'm curious how you store them after they are dried out ?...Please keep the videos coming...You're a good instructor....Thanks

[@stanzuray]

Best is to store in freezer but some store in cloth wrapped bundles high in smokehouse when dry like in older days.

[@michaelamato1431]

Thanks for the response....Please keep the longer videos coming...Nice to see how you guys live up there in Alaska....Your certainly a hard working man and quite creative...Very impressive....Thanks again and be safe..

[@ginj2525]

Hey Stan!!! I didn’t know you have your own channel. I watched you on TV!

[@jasonthedaz]

I had no idea you had a KZbin channel or I would've been watching

[@serafimfilms2412]

Nice video! After all the processing and smoking whats long term storage path? Vacuum pack and freeze? Thanks!

[@OakKnobFarm]

So glad I stumbled across your channel today Stan! Hello from New Hampshire (not quite Mass, but we're neighbors!)

[@stanzuray]

Lived in Greenville for a year at a commune.

[@OakKnobFarm]

Nice area. We live about 40 miles east of there

[@danbudd1046]

Hi Stan you have helped me out a lot with your videos thank you. Just wanted to share some pics of a dryer I built and inside I am drying whitefish from Reindeer Lake here in Saskatchewan. Oh oh o can't figure out how to load pictures I'll try on messenger

[@stanzuray]

I don't do messenger or chat or notifications, Just Facebook and KZbin comments