July 28 – 30: Half Dry Salmon Smoking & Jarred Pickled Salmon | Morris Thompson Cultural and Visitors Center

July 28 – 30: Half Dry Salmon Smoking & Jarred Pickled Salmon

Starting with fresh Alaska salmon, learn how to gut, clean, cut and salt salmon so it’s ready for the smokehouse. Drive to North Pole and hang fish in traditional smokehouse stoked with alder wood. The next morning, meet in North Pole again to tend to fish in the smokehouse. Take a field trip to identify and cut alder wood, the best wood for smoking fish. Finally, learn to prepare salmon bellies for pickling and jarring in a pressure cooker. You will leave class with a package of half-dry salmon and a jar of pickled salmon.

July 28 & 29 9 am

July 30 5 pm

This class is limited to the first 20 people to pay class fee.

$200 per Student

Interested in Attending?
Contact TCC Cultural Programs at 907-459-3741 OR

Alaska Native Scholarships: Thanks to the generosity of our workshop sponsors, there is one youth scholarship available (covering 90% of class fee) and two adult/elder scholarships
available (covering 50% of class fee). Contact us for more information!

If you cancel your registration 7 days prior to the workshop, you are
entitled to a full refund. If you cancel less than one week prior to the
class, a $50 cancellation fee will be charged.