Tatsuda’s IGA is a family owned and operated supermarket in Ketchikan, Alaska. We have been in business in Ketchikan for over 100 years and take great pride our long history and deep roots in our community. We truly believe in taking the best care of our employees, our customers, and our community.

Visit the store and you will find a wide variety of supermarket staples such as fresh meat & produce and national and private brand grocery, dairy & frozen food items, as well as a unique ethnic foods section, gift items, delicious international cheeses, an ATM, photo printing kiosk, and so much more. Our friendly associates are always available to make sure you have the best shopping experience possible at Tatsuda’s IGA.

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What do you need?

  • 2 Cups Kikkoman Soy Sauce
  • 2 Cups Chardonnay
  • 1 Cup Brown Sugar
  • 3 oz. Salt
  • 1 Tablespoon or More of Each:
  • Black Pepper, Garlic Powder, Onion Powder,
  • Tabasco Sauce, Bay Leaves, Nutmeg
  • Stir Until Sugar & Salt Dissolve


Salmon Bellies are the best, but you can use other fillets, too. Cut fish into 3” wide x 6” long pieces or longer.
Leave skin on.
Rinse fish and put into brine.
Refrigerate in brine overnight or even longer for up to 2 days.

Rinse fish off and dry with paper towel.
Oil smoker racks.
Put fish onto racks skin side down.
Let stand for at least one hour so fish can warm to room temperature and air dry.
It should have a dry tacky surface when ready.

Preheat smoker.
Put fish into smoker.
Depending on thickness of fish use one, two, or three pans of smoke chips.
Each pan takes about an hour to burn up.

Leave in smoker a total of 4 to 12 hours depending on the weather, desired dryness and the thickness of the fish. I like mine moist, so 6 to 8 hours is okay. Cool down after smoking and refrigerate (or freeze if you aren’t going to use within 3-4 days).