Smokehouse Hard-Smoked Salmon (Hard Cure)

Pacific Northwest (Tlingit / Haida / Coast Salish). This is traditional Pacific Northwest preservation smoking, the hard-cured, long-smoked salmon that nations like the Tlingit, Haida, and Coast Salish made to last through winter, distinct from the soft hot-smoked salmon in the beginner section. The fish is salt-cured, dried to form a hard skin (pellicle), then cool-smoked over alder for many hours until firm and preserved. It carries real food-safety weight and demands patience and temperature control, which is why it lives in the advanced section. A genuine ancestral craft.