Smoked Keta Filet, per pound

We are getting spring fever here at Kodiak Rush, and we feel the need to sell fish and make room for our next catch. Maybe we're jumping the gun, but you can benefit from the reduced price for our favorite Smoked Salmon.

Alaska-style Smoked Salmon, typically made by "hot" smoking, is perhaps the quintessential taste of Alaska. We are offering delicious Alaska-style Keta Salmon fillets this year.

Jaime and the crew at Kenai Red Fish Company have won many awards for their smoked salmon, so we have asked them to prepare the smoked salmon we offer to our customers.  Keta Salmon, also known as Chum or Dog Salmon suffers from an unfortunate name, but doesn't lack in taste or texture. Keta are widespread in Alaska and are beautiful, delicious fish which are particularly well suited for "hot" smoking, where the temperature in the smoker reaches 175 degrees or so. This is in contrast to "cold smoking" which is used in making nova lox; in cold smoking the temperature of the smoker reaches about 70 degrees.

Alaska -style smoked salmon starts with a fresh boneless, skinless Keta fillet that is first brined, or cured, using salt, brown sugar, and spices. The brining process removes some of the water from the fillet, giving it a firmer texture than fresh salmon, and adds flavor. After brining, the filets are "hot smoked", reaching a temperature of more than 170F for several hours. The process further dries the fish and adds additional flavor, resulting in the colorful, flavorful smoked salmon typically made in Alaska and the Pacific Northwest. We think you'll love it.

This product comes in packages ranging from about 0.6 to 1.5 lbs. 

Each package contains 5 lbs of smoked Keta Salmon Fillets. They'll arrive frozen and can be kept frozen for up to a year. The fillets average about 0.75 lbs. A filet thaws in about two hours at room temperature and make a great snack, hors d'oeuvres, or dip. ths item is priced per pound.