Pickled Copper River Red Salmon: Our Alaskan Homestead Recipe

Salmon season is here and we have been blessed with an abundance of fish!

These fish were caught in the Copper last month. One of or favorite ways to preserve the catch is pickling, and today we are sharing our simple recipe from the homestead!

In this video we show you how to salt fish to pickle our salmon, make a pickling brine, whip up a batch of sourdough dill crackers, and sampled our batch with some homemade raw milk goat cheese.

Now, we are back to processing the last fish camp trip, and we have been smoking and canning for days!

-Dennis, Amy & Lena

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Westerlind Family
P.O Box 906,
Slana, AK
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HOMESTEAD RECIPES:

PICKLED SALMON
1-2 good fillets, cut into 1' chunks
2/1 vinegar to sugar, i used white and raw honey
2 tbsp pickling spice
2-3 jalapenos, cut
1 onion, cut

1. Salt the fish first, in a pan layer salt and fillets. Cover and chill 24 hrs. Rinse, cover with water, and chill another 12 hrs.
2. Make the pickling brine by combining vinegar, spice, honey over medium heat. Let cool completely.
3. Layer veggies and fish, cover with brine. Make sure all stays submerged. Chill 72 hours or more.