11/25/11 - 9:21am
KODIAK (AP) — In some Alaska places, smoking fish has been raised to an art form. Residents who smoke their own salmon or other species can make a product that commercial smokers wouldn’t generally attempt — guarding the recipes they’ve perfected through years of trial and error.
“One of the most unique products that I’ve seen over the years is a semi-smoked black cod that was smoked at 115 degrees Fahrenheit,” said seafood technology specialist Chuck Crapo. “It wasn’t quite cooked and it wasn’t quite raw. It had an amazing texture to it.”