After the salmon are caught and brought to our smokehouse they are filleted and then only the best salmon are selected for smoking. After selecting, the salmon fillets are soaked in brine and then placed in the smoker. The smoking time is affected by outside temperature, humidity and the size of the salmon, so our Smoke Master must use his experience and watchful eye to make Alaska Smoked Salmon the most moist, most flavorful smoked salmon on earth. The salmon is fully cooked when it is packaged and does not need refrigeration until after it is opened. The salmon is Kosher-Certified and has a three-year shelf life.