A Closer Look at Hot Smoking

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.

Unlike cold smoking (which is done at low temperatures and keeps the fish raw), hot smoking fully cooks the fish while it smokes, producing a moist, flaky texture and bold flavor that’s immediately ready to eat.

Selection & Filleting

Only high-grade wild salmon are selected; King, Coho, or Sockeye, depending on season and availability. These are filleted by hand in our processing facility, ensuring clean cuts and proper thickness.

Brining 

The fillets are submerged in a salt and sugar solution, sometimes with subtle spice or seasoning depending on the final flavor profile. Brining both seasons the fish and helps draw out moisture, which is important for texture and preservation.

Smoking

Once dried, the fish is transferred to our dedicated smokehouse. These are chambered units that burn local hardwood chips. The temperature is raised gradually, reaching 145°F to 165°F, cooking the fish fully while slowly layering in smoke. This can take several hours, and there is no automation here. Our team monitors every batch for consistency, temperature, and visual cues like color, oil separation, and firmness.

Cooling & Vacuum-Sealing

After smoking, the fish is brought to a food-safe cooling area where it rests, allowing flavors to settle and excess oil to redistribute. Then it’s portioned, vacuum-sealed, and labeled for shipment.

What About Salmon Jerky?

Jerky is a further extension of the hot smoking tradition that focuses on preservation and portability. What makes jerky different?

It starts the same way, with wild-caught salmon fillets, trimmed and brined. But instead of preserving moisture like traditional smoked salmon, jerky is dehydrated after smoking, removing most of the water content to extend shelf life and make the product stable without refrigeration.

This makes our salmon jerky:

• Shelf-stable for up to a year

• Easy to travel with

Packed with protein, Omega-3s, and flavor