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PRICED PER 1/2 POUND
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At J-Dock we select prime fillets of our certified Kenai Wild Salmon and take it to our local smoker.
The smokehouse will first soak the fillets in a water, brown sugar, and salt brine, for approximately two hours. Afterward, they rinse the fillets with cold water and then place on racks and refrigerate for a minimum of 12 hours to allow the fish to cure. At this point the fish is ready to smoke. They begin the smoking process at a very low temperature (~80° F) and increase the temperature slowly up to 150° F for a total of 30 minutes of smoking.
This is some of the best smoked salmon you will ever try. Add a few pounds to any order to round out your Alaskan experience.