Harvesting Alaskan Sockeye Salmon | Canning and Preserving

We apologize for the sound quality of this video! Because of the water and salmon, we used our GoPro instead of our usual camera and microphone. We don’t have a mic mod for the GoPro so, unfortunately, sound quality suffers. We limited out on Sockeye Salmon after our dip netting trip! We had such a blast and we were able to harvest roughly 90 pounds of salmon after processing! Needless to say, we are super excited to enjoy fresh salmon and can’t wait for next year’s trip! Thank you for supporting our channel! -Katie & Chris Free Mind/Wildflowers/Courtesy of www.epidemicsound.com Recipe in video: Thai Chili Sauce 1 Cup (250 g) water 1 Cup (238 g) rice vinegar ¾ Cup (150 g) granulated sugar (we used Sugar in the Raw) 2 teaspoons tomato paste 1 habanero pepper, finely diced (about 2 teaspoons) 2 teaspoons fresh ginger root, minced 1 teaspoon garlic, minced Slurry 1 tablespoon cornstarch 1 tablespoon water In a medium saucepan over medium-high heat, add water and vinegar. Add sugar, tomato paste, chili (habanero) pepper, ginger, and garlic. Stirring frequently, boil for 10 minutes, or until the sugar is fully dissolved. In a small dish, combine cornstarch and water to create a slurry. Stir together until no clumps remain. Pour the slurry into the saucepan and stir to combine. Continue to cook the sauce, stirring occasionally, for about 8-10 minutes. The mixture will thicken slightly and should coat the back of a spoon. (Don’t worry if the mixture is still somewhat thin; it will continue to thicken as it cools.) Remove from heat and allow the mixture to cool. If you feel like it is too thick after cooling, whisk in ½ teaspoon of water to thin it out as desired. It can also be thinned by warming the sauce slightly in the microwave at 20-30-second intervals, stirring in between. Sweet Chili Sauce - I Am Homesteader Preparing the Salmon Remove skin from the salmon and cut it into bite-sized pieces. Pour ½ of the chili sauce onto the salmon and air fry for approximately 5 minutes. Flip the salmon and cook for about 5 more minutes or until the internal temperature reaches 145 degrees Fahrenheit. Serve over rice and additional chili sauce. Add your favorite vegetable.