Available in two flavors:

Honey: The salmon is brined in a mixture of honey and salt prior to smoking.

Pepper Garlic: In addition to the honey & salt brine, this jerky is seasoned with black pepper and garlic after smoking.

Smoked pink salmon that has been hot-smoked over alder wood even longer to completely dry it out for long term storage, salmon jerky makes a great alternative to beef jerky. It is the lightest and crispiest of our salmon jerky varieties and has a mild, smoky flavor.

Pink salmon (aka humpback salmon) is the most abundant of the salmon varieties caught in the Pacific Northwest, but it's also the least known. That’s a shame, because they have the most delicate, tender flesh of all the Pacific species. In addition to this, they are more abundant and eat lower down on the food chain than most other salmon. Pink salmon also spawn (and thus are fished) at a much younger age. This means that there is less bio-accumulation in their bodies of toxic residue compared to other species.

Pink salmon are the smallest of the Pacific species, which means their fillets are correspondingly smaller and more manageable than those taken from a King or other large salmon. Their flesh has a smaller flake than a sockeye or king.

So why don’t you see them all over restaurant menus? Unfortunately Pink salmon are often fished in such a way that their natural tenderness becomes a detriment. The mechanized unloading of fish from large boats en-masse via vacuum tubes pounds them to such an extent that they’re usually only suitable for canning.

The Pink salmon we offer are fished in a sustainable fashion off the coast of Alaska so as to not imperil the health of the fisheries. They are headed and gutted then refrigerated at sea, resulting in a far fresher fish. Upon returning to harbor, they are carefully carried from family operated fishing boats one at a time, by hand, before being flash-frozen, preserving them in all their tender, tasty glory.

Shelf Life: Up to one year.

Salmon jerky makes a good snack anytime, anywhere. It’s a great source of protein when hiking or camping and a suitable beef jerky substitute for pesco-vegetarians. You can even use it as an ingredient in stews and soups by first rehydrating it in boiling water.