Freeze Drying Alaskan Salmon

Introduction

• Video about freeze drying Alaskan salmon.
• The process involves preparing, freeze drying, and rehydrating the salmon.
• Emphasis on long-term storage and maintaining the taste and quality of the fish.

Acquisition of Salmon

• Received as a gift from a friend in Alaska.
• Salmon from last summer, vacuum sealed in a freezer.
• Alaskan community is generous with their hunting and fishing catch.

Preparation for Freeze Drying

• Pre-freezing salmon before freeze drying.
• Salmon sliced into serving portions and placed on freeze dryer trays.
• Use of silicone tray liners and Harvest Right tray lids.
• Medium-sized freeze dryer used; trays fit in a bonus fridge freezer.

Freeze Drying Process

• Begin with pre-frozen salmon.
• Customize freeze dryer settings, extending dry time to 6-7 hours.
• Ensure trays are not touching the heating element.
• Run the freeze dryer: Approximate time taken is 33-46+ hours.

Ensuring Complete Freeze Drying

• Test to check for complete drying: Weigh tray, run for additional time, re-weigh.
• If weight remains the same, drying is complete; if not, continue drying.
• Repeated tests to ensure no moisture remains.
• Final weight checks confirmed successful drying.

Packaging

• Use Harvest Right Mylar bags and oxygen absorbers for packaging.
• Heat seal packaging to ensure long shelf life.
• Check for bag contraction as an indicator of proper sealing.

Rehydration and Cooking

• Rehydrate salmon in water for 10-15 minutes; adjust as needed.
• Pan-fry with seasoning for a taste test.
• Salmon tasted great, but needed more rehydration time for perfection.

Conclusion

• Successful freeze drying and storage process for Alaskan salmon.
• Video ends with a view of Alaskan nature, noting beautiful weather and wildlife.
• Encouragement to subscribe for more videos on freeze drying and Alaskan life.