Smoked Fish
Our smoked fish are cured according to artisanal procedures in small batch smokehouses
Our smoked fish are cured according to artisanal procedures in small batch smokehouses, under slow, gentle smoke with mild local hardwoods.
-
Smoked Salmon Tenderloin
Center-cut Balik-style for only the most buttery, melting, sashimi-like texture.
-
Smoked Salmon
Cured in a complex dry spice rub and cold smoked in accordance with scotch tradition, resulting in a gossamer, silky, thin slice.
-
Salmon Gravadlax
The classic, perfect, Scandinavian preparation with fresh dill, citrus and aquavit.
-
Smoked Sturgeon
Hot-smoked, deep and rich in flavor, with a substantial, meaty texture.
-
Smoked Rainbow Trout
Mild, white flake with bright smokiness. Each fillet provides a perfect first course appetizer portion.
-
Smoked Eel
Marinated and smoked according to Japanese tradition, these delicate barbequed fillets make a fantastic addition to our smoked fish roster.
-
Whole Side of Salmon
Pre-sliced for individual portions, and perfect for buffet service or when entertaining a group of 10 or more guests. 3-3/4 lb. avg.
-
Smoked Tuna
Gently cured and lightly smoked to impart a rich, hearty flavor and firmer texture. A terrific addition to the traditional smoked offerings.