Step 11: Mmmmm, smoked salmon.
My aunt leaves a tote out in front of her house. She calls it her "magic fish box" because it's always full of fish that somebody left for her to smoke.
It's a long process to smoke fish, so we tend to do it in big batches. Pictured here, we have three big kings' worth of fish.
We bought a vacuum sealer so that it would keep longer. Sealed properly, we can put it in the fridge. (It helps with the smell, too).
Since it has a high fat content and smoking is a preservative process, it lasts for months.