The Copper River Salmon arrive at our smoke house within 24 to 36 hours from the time they are caught. To get the best recovery possible, the Salmon are filleted by hand, then cut into strips or left as a fillet. The Salmon is then put into our traditional centuries-old curing brine to give it the delicious taste that makes our Wild-Caught Alaska Smoked Salmon so distinctively delicious. The cured Salmon is then smoked to perfection with natural Alder wood. Create Smoked Salmon Spread using our recipe, or simply place onto crackers with cream cheese.