The Art of Drying Salmon
Teller is an eskimo village located 70 miles north of Nome, Alaska. The road is open May through September and there is year round air service from Nome. The people living here live a subsistence lifestyle and salmon is a large part of their diet. The fish are fillated and the cuts are made about 1 inch apart to hasten the drying time.The fish hang on the drying racks for 2 days to a week before hanging them in the smoke house. When the weather is good the flesh side is facing out, and if its raining the skin side is showing to keep the fillet dry.