Product descriptions:

Classic - We use sockeye and coho salmon for our hot smoked salmon products. Salmon are brined and hot-smoked with Alderwood. After being smoked, our salmon are portioned, vacuum-packed, and frozen. Each portion weighs between 6-8 oz.

Bellies - Salmon bellies contain the highest concentration of omega-3 fatty acids and are often the richest and most oily part of the fish. This makes bellies perfect for smoking! Our bellies are fresh-trimmed, brined, and then hot-smoked to perfection. The smoked bellies are vacuum-packed and frozen. Our belly packs weigh 6-8 oz and contain approximately 6 bellies.

Collars - Salmon collars are wonderful for use in chowder, stir fry, scramble, or salad! Add a full collar to a pot of chowder or flake away salmon from bone and toss into your favorite stir fry, scramble, or salad. The smoked collars are vacuum-packed and frozen. Our collar packs weigh approximately 4 oz and contain 2-4 collars.

Brine Ingredients: Water, salt, and a pinch of sugar. We do not add any nitrates or preservatives to our smoked salmon.

Smoke type: Hot - salmon is smoked at higher temperatures up to 160° F resulting in a flakey texture.

Smoke profile: Alderwood

Texture profile: Flakey and semi-firm

Bone notes: All portions may contain bones. These bones are easy to remove after thawing.

Skin notes: We elect to keep the skin on our salmon products. Keeping the skin on adds flavor when smoking and ensures that the delicate flesh remains intact.

Preparation tips: Refrigerate to thaw and keep refrigerated through use. Smoked salmon is ready to consume once thawed. Serve with your favorite charcuterie board or try a smoked salmon stew or dip recipe! Consume within 10 days of thawing.