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filleting-fish.com - Filleting-fish.com
Filleting methods for Pike perch, cold smoked herring,
Bonito, Bream Royal, Catfish, Cod large 2, Cod, cheecks, Cod, Cod large 1, Maegre, Corvina (Bass), Dab, John Dory, Brill, Gurnard, Tub gurnard, Sea-robins, Haddock, Haddock manner 2, Haddock ready-made,
Hake, Halibut with headline, Halibut, Fresh Herring, Pan Herring, Removing the gills of a herring, Salt Herring, Squid, Carp, Saithe, Lobster, Lemon Sole Ling, Mackerel, Monkfish, Anglerfish, Goosefish,
Red Mulled, Oyster, Greater weever, Plaice 2, Plaice ready-made, Plaice, Ray, Ray skins, Redfish, Salmon skins, Salmon with head, Salmon mutinied, Atlantic Salmon, Sea bass, Mackerel smoked, Snapper, Turbot, Sole ready-made, Sole slip, Sole, Sand Sole, Trout salmon, Tuna filleting, Yellowfin Tuna, Fish Spicies, Whiting, Yellowtail Kingfish, Silver Carp, Sea bass
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Trapper's Creek Smoking Company, Purveyors of Fine Quality Smoked Products
Let Trapper's Creek Smoking Company process your fish into a wide variety of palate-pleasing delights. We specialize in lox [lachs] (cold smoked salmon) and kippered (hot smoked salmon). We're Anchorage's only Kosher-certified fish smoking facility and we're with you every step of the way, from picking up your catch at the lodge to processing to international export, certification, and shipping. That's service from Trapper's Creek Smoking Company.
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