Sitka · hometown water

Fish

Kings in 45-degree water. Bottom-sitting in brackish murk. Purple-hinge rock scallops on the way up. Then the brine and the coffin smoker. Spear to table — not a restaurant story.

Hometown water. Ten-plus years spearing kings, 45°F drops, bottom-sitting, purple-hinge rock scallops, and a 35-lb king that would have been unofficial world-record size if two spears weren't in it. Resident limit is two. Dan, Ben, and Mike on the boat.

Fire

The brine

1 gallon cold water
2 lbs brown sugar
1 quart teriyaki
1 cup pickling salt
2 Tbsp garlic powder

Brine 12 hours. Alder. Homemade cedar smoker. Adapted from Bradley Smoker's Alaskan salmon recipe.

Short

World Record Size King Salmon Spearfishing in AK

Although unofficial this would have been a world record size King Salmon. I'm just happy we got the meat!

Watch on YouTube

Fish

How I Smoke Perfect Salmon Every Time (Alaska Recipe)

King salmon after the Sitka spear trip. Brine 12 hours, then alder in the homemade cedar smoker (Coffin 2.0). Adapted from Bradley Smoker's Alaskan salmon recipe.

Watch on YouTube

Short

Perfect Smoked Salmon - Easy Brine Recipe

The brine, cut down. Fish came from the Sitka king trip.

Watch on YouTube

Short

Perfect Smoked Fish Step by Step Guide

Same salmon, step by step, from spear to smoke.

Watch on YouTube

Short

Spearfishing Shot Compilation

Drops from the Sitka king trip, cut down to the shots.

Watch on YouTube