Dipnetting - The Process

Brendan's Mum's House, Anchorage

The production line - we separate the fillets from 30 red salmon into piles of three different quality levels: best for freezing and eating as straight fillets, mid-quality for smoking, and lowest quality for preserving in jars.



Skinning the fillets


The domestic-use vacuum-packer has dramatically changed the way Alaskans can preserve food for the winter. This nifty gadget allows fish fillets to be frozen and kept for up to eight months.


Mike vacuum seals his fillets