Catching Crab in Alaska

From pot fishing in the icy Bering Sea to baiting prawn traps in the deep inlets around Juneau, each method is shaped by tradition, regulation, and deep respect for the sea.

What is Hot Smoked

Hot smoking is one of the oldest and most respected methods of preserving fish. This method has been used for generations across Alaska. At Taku Fisheries, our smokehouse continues this tradition with wild-caught King, Sockeye, and Coho Salmon, processed by hand in small batches.

This post is designed to take you deeper into the biology, seasonality, and sustainable harvest practices of the species we work with every day. Every species mentioned below is harvested under strict federal and state management plans governed by the Alaska Department of Fish and Game and NOAA Fisheries. That means:

WILD VS. STORE BOUGHT

Now that you’ve seen what goes into our process, from catch to processing to packaging. Let’s break down the key differences with what you’ll find at your average grocery store.

OUR PROCESSING STANDARDS:

The moment a catch arrives at our dock, the process begins—with precision, care, and expertise behind every move.