I'm heading for a return trip to Alaska next summer and plan to bring back a few hundred pounds of halibut and salmon. I'd like to preserve some of the salmon for longer term storage. Alaskan salmon don't seem to keep as well vacuum sealed and frozen as Michigan salmon. After a year, they were only good for smoking IMO. Maybe it's the higher percentage of carotenes in the meat since they're ocean fish. Anyways, our hosts in AK had stores of canned salmon that were great for many recipes. They cold smoke fresh salmon before processing them in a pressure cooker. I don't have access to a cold smoking apparatus. Has anyone tried hot smoking previously frozen salmon and canning the meat?