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Letters to the Editors – April 09, 2004
I really didn't have a question, only a comment. I live in Chiniak, Alaska, on Kodiak Island. During our salmon season we catch a lot of salmon, both recreationally and for subsistence purposes. Forgive me if it sounds like I'm telling you something you may already know..........but........when we catch large quantities of fish, we prefer to save them for a convenient time until we smoke a large batch. After catching the fish, we make sure to bleed it thoroughly, then we take it home and "slime" the fish, making sure to get as much off as possible. Now without gutting the fish, we wrap the fish in freezer paper, and put them in the freezer whole. Of course the downside to this is the space they take up, which can be a lot of space, but most of us here are prepared for that. The real advantage is that you don't get any freezer bun, the fish is easier to fillet when you get ready to do that, and you just eliminate one of the tedious steps of fish processing. Believe it or not, I have processed Kings, and Reds, that have been kept that way for up to 2 1/2 years, and they are still fresh and not freezer burned. I would like to enclose a pic of my smoker I constructed this past fall, it's a wonderful smoker and serves my purposes well.................................
Ernest J. Suazo
 6' x 8' Cold Smoker |
 Primarily for cold smoking. The small Yukon stove is my heat and smoker source. |
 Plenty of racks, trays and work space. Really enjoyed your website, I'll pass it along to friends.... Be safe............. Ernie Suazo |
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