Bonnie, sounds like you havent met alot of the folks along the Spur road, lol....

Right in Talkeetna (especially summertime), yes..it is patchouli-ville..lol

Sounds like the perfect place in Alaska to sell Ice Cream, Doughnuts or wood stemmed Wine Glasses!!!!

Only been there twice, summertime and won't do it again...LMAO!! We don't drive that far in the winter.

LOL ! Patchouli-ville ! God that stuff stinks !

OMG Jeff, you are shot.... I noticed something ate the face off that king too....yuck..

I did however, find my favorite part of the salmon a few weeks ago.

The heart.... Yup a big ol King heart...so I prepared it, and grilled it...

It was amazing.... tender, ......it is like a cheesburger island in a sea of fish....

Since then I have kept the bigger king hearts....

I can't wait for dipnetting, lots of red hearts, cook up a dozen or so..... YUMMMMM...

surely Jeff, a man with your culinary diversity has dined on many a tasty fish heart, and can confirm such a delicacy

Why yes they are the Cats Meow ..we save em buy the bucket here...they are truly "meat",or seam to taste like it anyway..
let me know when your ready for a true delicicey..lush fish sperm sacks

Jeff, I'm just a fan of your finest flatware and plates.

Well here is the fine China...NOT for everyday use

Elegant !

what is that jeff,
A duck egg and skunk cabbage??

Goose Egg and Wild Spinache..if you can find it ..its highly recomended...have fun kids...time to rattle around on a dozer,in this 60 degree heat

All those salmon photo's wouldn't be complete without some fresh Bristol Bay Sockeye almost in the smoker and freezer

Speaking of Bristol Bay, I see they closed the Nush for Kings.

The Nush was closed and heavy restrictions on the rest and the sky ho's are out in full force on the what remains.

Bought some Sockeye fillets at TOPS. $39.00 for the box of fillets. Supposedly was fown in fresh from Alaska

UgashikBob what do you have them fillets covered in?Is it like a pickling mix or is it a dry rub of sorts.I have heard of people layering fillets with salt and such.Just wondering

Canvas how many fillets are in a box?

I layer mine with salt and brown sugar. Remove, rinse (thoroughly) and put in smoker!

CB, that is a deal.....
I would have mailed you some smoked sockeye for a bag or two of salt potatoes in return...

UB,
Is it safe to assume that the "unbrined" fillets are going in the freezer???

I put the Salmon in the freezer without opening the box. It's been in the low to mid 90's the past few days. So, in the freezer they went. I checked the box, says 3 fillets. Wondering now if I paid too much.


Salt Potatoes ??? There is a Vegetable stand across the road from me. I stopped in there today, Bought a pint of fresh Blueberries for $3.00 and Yellow Summer Squash I bought 6 of them at 2 for $1.00 Farmers market vegtable stand was offering good deals today.

They have Salt Potatoes. Price was pretty good, I thought.

fo:
There are tons of variations to this but what you see on top of the sockeye fillets is a 4 to 1 brown sugar to salt mix that becomes the brine when the fillets soak in it for 24-30 hours. We then clean then off and put them in our drying racks for a couple days before they go in the smoker. After that we pick the bones out and vacuum seal them. The rest you see goes directly to the freezer after the bone removal vacuum sealing.