The only salmon I've had is in the form of Jewish lox. Good stuff. I eat it on a bagel with creamed cheese and a slice of tomato.
Quoted: After they are cut into slabs and strips they are soaked in a brine for up to 5 minutes. Then they are dried under cover outside till they get a good hard crust on the outside for up to 5 days then they go into the smokehouse. |
From the day you start to the day you brine the fish, comes out of the smoke house, approximately what is the elapsed time?
Quoted: Well mom and dad put up about 70 kings done into strips and slabs. . . |
That is a lot of salmon. In So. Calif we get the Peruvian farmed salmon, and it something like $9/lb at the local super when it is not on sale, on sale it is around $5-$7/lb.
You are truly a fortunate soul, to have 70 king salmon. Right now, there is a moratorium on salmon fishing because there is a good possibility of the collapse of the salmon fishery because of low number of salmon going up the Columbia River for spawning, which is not good for anybody. The salmon fisherman are pratically destitute because they can't work, but they still have to pay for their boat.