We have managed to accumulate enough fish to start processing. Following the Vickaryous fish processing technique, this is a 24 hr. procedure which involves much beer and little sleep. While the canner is doing its thing, fillets need to be cut, brined, layed on a rack to dry before being placed in the smoker. The smoker needs to be monitored for the correct amount of shavings and water so the strips cure properly. All of this involves setting up work stations both inside and outside the house. We're excited to feel like real Alaskans putting food up for the winter and Christmas gifts for all of you.
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