Have your wild salmon and halibut custom processed and smoked by a professional with thirty-five years experience. Take your fish home ready to eat or to put in your freezer without the hassle of doing it yourself. We take care of all the details so you can relax and enjoy your fishing vacation in Alaska. We are located in Soldotna at the Kenai River Bridge.
(All prices are based on incoming weight)
Hot Smoking (Kippered):
Hot Smoked Salmon: This is a process of curing your Wild Salmon and Halibut in a salt and sugar brine. It is then smoked very gradually to an internal temperature of 145 F. This will yield approximately 33% from a whole fish, and about 70% from fillet form. We use alder chips to enhance the natural flavor of the salmon. The brine for curing contains salt, sugar, spices, and no preservatives. Once it is vacuum packaged into 6-8 oz packages, your product will require refrigeration of 38 F or below. You can expect to achieve about 30 days of shelf life while refrigerated and about 1 year of shelf life if kept frozen. All of this takes us about four days to complete.
Cold Smoking (Nova Lox):
Lox: This is the procedure of primarily curing Wild Salmon in our special brine. The product is immersed in the brined for a longer period of time than the hot smoked salmon. It is then smoked at 80 F for 12-16 hours. The yields are approximately the same as for hot smoked salmon.Salmon Lox must also be refrigerated to 38F or below to ensure its quality and shelf life. Lox will only last about 2 weeks just refrigerated but frozen you can expect a one year shelf life. Returned to you in 5-7 days.
Filleting, Steaking, Vacuum Sealing, and Freezing:
This process of reducing your catch to a manageable size package (about 1-2 lb.) takes us about 1- 12 hours to return your catch back to you. We first carefully clean, fillet or steak your Salmon or Halibut, vacuum seal it for maximum protection against freezer burn. Then we flash freeze it at -40 F. for approximately 4 hours. Recovery from a whole fish is 50% for fillets, and 65% for steaks. Vacuum packaged seafood if stored refrigerated and unopened, will last no more than 4-5 days; if it is stored frozen, you can expect about one year of shelf life.
- Filleted or Cut into Steaks, Vacuum Packaged and Frozen:
- Vacuum Packaged and Frozen:
- Vacuum Packaged only:
- Frozen only:
Shipping Salmon: We use Federal Express as our overnight delivery service to ensure your frozen seafood package arrives in the best possible condition. We use Styrofoam boxes with a cardboard outer, which will give you about 24 hours before your fish, begins to thaw out. Jell packs are only used when smoked salmon or fresh packed salmon and halibut is being shipped. (Jell packs thaw at the same rate as frozen seafood and only add additional weight and were developed to ship fresh seafood). We only ship Monday through Thursday over night delivery due to the fact, that if your package is lost or un-deliverable on Friday, it can still be delivered on Saturday and still be in good condition.
NOTE: You will get your own fish back! We take great pride in accomplishing this task because we feel that consuming your own catch is as important as catching it. These prices are subject to change without notice!