We have carried our family’s tradition of giving fish into our business and we’re proud that at Salmon Sisters we are able to give back to our community in the most sincere way we know how: to share delicious, healthy wild Alaska salmon with the people who need it most. Our Give Fish Project gives one can of salmon to the Food Bank of Alaska for every product that is purchased through our webshop and in our stores. The salmon we share is caught by our community of hardworking fishermen, who have dedicated their lives to braving the seas to catch fish that feed the world nutrient-rich, sustainably-caught protein. This summer we are celebrating the 100,000th can of salmon that we have shared with villages, towns and cities around Alaska.
It is Wild Salmon Day in Alaska today, as decreed by our state Governor Bill Walker: “Nearly all Alaskans are impacted by salmon in some way – whether through subsistence, recreational, or commercial fishing, or just sheer appreciation for Alaska’s abundant wildlife – Wild Alaska Salmon Day is intended to celebrate these uniquely Alaskan ways of life, and share our appreciation for wild Alaskan salmon with the rest of the world.”
Find events and get involved in your community on the Alaska Salmon Day webpage and celebrate salmon in your own way!
Alaska from Scratch - Salmon Jerky
1/2c soy sauce
1T freshly squeezed lemon juice
2t freshly ground black pepper
1t liquid smoke
Place salmon filets in freezer for 30 minutes (this makes them easier to slice).
Meanwhile, mix soy, molasses, lemon, pepper, and liquid smoke together in a small bowl. Set aside. Remove salmon from the freezer and slice the salmon in 1/4 inch thick slices length-wise. Then, slice the lengths in 3-4 inch long pieces, depending on the size of your filet. Place the salmon in a one-gallon zipper bag and pour marinade over salmon. Seal bag and refrigerate 3-4 hours.
Strain salmon well in colander. Pat salmon dry with paper towels. Lay salmon slices on dehydrator trays in rows, making sure pieces are not touching.
Place trays in dehydrator at 145 degrees for 3-4 hours (time will vary depending on your dehydrator; see manufacturers instructions). Salmon jerky is done when salmon is dry and chewy, but not crunchy.