Every spring I take a salmon inventory of what’s left in our chest freezer.
Ideally, the perfect amount of left over salmon would be 2 or 3 fillets. That would be just enough to eat before fresh salmon are caught for the year.
As you can see, we ended up with more than a couple of fillets left over.
Luckily, none of it will go to waste. I’m not a fan of waste.
The majority of last year’s salmon was smoked, portioned out, and vacuumed sealed. It’s an easy snack while out recreating or taking a long road trip.
The remaining salmon was smoked to be sealed in pint jars. Jane uses it to make salmon dip or patties. And, the shelf life has been extended for another year or two.
The whole process took us over 24 hours. It’s a lot of detail and timing, but so worth it.
I’m looking forward to the first fish of 2026.
Beluga Watch