Smoking Salmon and Other Fish. Since the advent of freezers, smoking has become more a technique for adding, special flavors to fish than it is a means of long-term preservation. All smoked fish requires storage at cool—38 degrees Fahrenheit 3.
Smoked salmon candy, cold smoked salmon, Native style smoked salmon, or salmon jerky. Call it what you want, it tastes incredible. These savory strips of fish are a favorite in our house and we hardly ever leave the house without them.
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Forgot my password. BETHEL -- Berries are ripening, salmon are running and conflicts over the selling of traditional Alaska Native foods are erupting with emotional and sometimes legal consequences. Should salmonberries that carpet the tundra be packed into gallon-sized Ziploc bags for sale? What about smoked salmon from fish harvested under subsistence rules, not commercial ones?
I had to order my cold-smoke baffle direct from manufacturer since Cabela's doesn't stock it yet. I use cottonwood like the natives and opted to season the wood from last fall trough winter. Since cold smoking involves such low temperature, I use a scout ax to shave chips which smoke nicely starting around 50 degrees.
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Salmon candy has become my new favorite road food. Salmon candy is basically heavily smoked strips of salmon, originally smoked so long they were basically jerky. The idea is to combine fatty-savory-smoky-sweet in one bite.
Yup'ik cuisine Yupiit neqait in Yup'ik languageliterally "Yup'iks' foods" or "Yup'iks' fishes" refers to the Eskimo style traditional subsistence food and cuisine of the Yup'ik people from the western and southwestern Alaska. This cuisine is traditionally based on meat from fishbirdssea and land mammalsand normally contains high levels of protein. Subsistence foods are generally considered by many to be nutritionally superior superfoods.