>Does anyone know if drying is a good way to preserve salmon? Our local
>supermarket, once in a great while, gets fresh Alaskan salmon or
>steelhead at a reasonable price, so I thought of stocking up when they
>have it and drying some. I'd like to get away from the canned stuff. So
>I'm wondering how long dried salmon would keep, and whether the fats
>would be damaged by drying.


I have been drying salmon for many years and i learned few things.

DRying without heat is recommended ( just a fan ) if heat have to be  used
the lowest temperature possible is the best
Drying in the fridge is good too or a mix of the 2 types of drying
 starting with heat , finishing in the fridge.)
once dried the oil is prone to rancidity rather quickly , to be able to keep
it long term (over few months), it have to be stored in the dark, cold and
dried place .
the freezer is an option too .
when you dry and filet leave the skin on so the precious oil don't run and
will keep better because the oils   are not exposed to air .

i am drying many species of salmon , ( sockeye , chum ,spring, pink , coho)
, from june to october and will be happy to exchange some  for any wild
dried meats or fishes, grass fed meats and unheated nuts in the shell.

half dried salmon is wonderfull tasting.( just on the surface)
jean-claude