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Royal, Pride and Sno Tip canned salmon brands (2004) from North Pacific Processors] ConAgra seafood brands (2006), including Louis Kemp (surimi) and Captain Jac. Bear & Wolf Salmon Co. (2008), producer of skinless and boneless canned salmon. Kasilof Fish Co. (2010), producer of smoked salmon products.
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Generally, there are two types of smoked salmon: cold- and hot-smoked. Hot-smoked salmon is cured and fully cooked to an internal temperature of at least 145 degrees F for at least 30 minutes ...
Cannery owners Robert Cunningham (1837–1905), pioneer and cannery founder; Crescent Porter Hale (1872–1937), cannery and fisheries owner; Robert Deniston Hume (1845–1908), cannery owner
Hooper Bay, Alaska, 1929. Food storage. Dried and smoked salmon were usually stored in smokehouses, freezers, or caches belonging to the head of the salmon production unit. Salted fish were kept in buckets or wooden barrels and were stored in the house, entryway, cache, or smokehouse. Frozen salmon were kept in household freezers.
Alaska: Smoked Salmon Pot Pie with Chive Drop Biscuits. It's impossible to think about Alaskan cuisine without salmon, and this cast iron skillet-baked smoked salmon pot pie is a great way to eat ...