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Smoking Starts in Winter
- Salmon caught in the Fraser River are individually bagged and frozen within one hour from the net
- Once outdoor temperatures dip to near freezing it is time to start smoking. This ensures the entire time the fish are handled they don’t sour or go bad.
- Whole frozen salmon are placed in a tub, covered with water, and allowed to slow thaw overnight ready for cleaning early in the morning.
Spring Salmon