There in Alaska- the Last Frontier, you’ll find entire pantries full of red gold— jarred and canned sockeye, smoked or not, and always a gallon Ziplock or two filled with dry-smoked, red strips. With preservation methods dutifully transcribed and passed from one generation to the next, many of them complement their shelf-stable bounty with chest freezers full of sockeye salmon fillets, carefully harvested in just the right amount to sustain them throughout the winter.