By David Draper
Contributing editor David Draper recently returned from a fishing trip in Alaska. While there, we asked him to cover all things salmon—cooking, eating, and, in this case drinking. This is the first of five stories from his trip.
There are a number of foods associated with Alaska, where reindeer sausages are sold on street corners and a restaurant’s menu isn’t complete without an appetizer of fried halibut chunks. But no edible epitomizes the last frontier like smoked salmon. In the peak of salmon season, an alder-smoked haze settles over the state as residents put up fish and commercial operations fill their smokers with fresh red flesh. Tourists and angling-challenged locals spend their savings on Denali’s delicacy.
Just when we all thought every smoked-salmon variable had been it explored, some enterprising distillers just up the valley from Anchorage broke the boundary from food to drink with the introduction of Smoked Salmon Vodka.