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Our smoked salmon is cured with non-iodized salt, brown sugar and then naturally cold smoked with our own special blend of hardwoods. We then slice it and pack into convenient 1/4 lb (113 g) and 1/2 lb (227 g) packets - perfect for sharing with family and friends. While often used interchangeably, did you know that there’s a difference between smoked salmon, lox and gravlax? Learn more about smoked salmon versus lox on our Captain's Blog.
Pierce the vacuum packed bag to let air enter and thaw in the refrigerator overnight for optimum results. Wonderful on a toasted bagel with cream cheese, red onions and capers or get adventurous and add it on to your homemade flatbread pizza with pesto sauce. In crepes, your seafood chowder or mixed in with your scrambled eggs, there are so many simple ways you can add this heavenly seafood into your meals.
If you're looking to smoke or cold smoke salmon on your own, check out our salmon fillets.
|Common Name||Latin Name||Production Method||Harvest Method||Country of Origin||FAO Region||Processing Country||Sustainability Ratings|
|Sockeye Salmon||Oncorhynchus nerka||Wild||Seine||USA||FAO 67||Canada||OW, MSC|