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Caught on the wild west coast of British Columbia, this spring salmon has an out-of-this-world rich and smoky flavour. These tasty smoked spring portions are smoked right here in Canada over on Nanaimo, BC. Hot smoking is often known as "Barbecue Style" and is created by curing wild-caught Pacific Northwest salmon with a special blend of spices before smoking the fish at a very high temperature with natural hardwood in a smokehouse.
No prep required! Simply thaw in your fridge and it’s ready to eat... absolutely no cooking required.
This is a delightful product. It's the perfect addition to add to a pasta salad, make some smoked salmon deviled eggs, or top your latkes or blinis. I made the pate that the Chef suggested, and it was divine. Ordering more to us in more recipes I have in mind. One piece goes a long way.
|Common Name||Latin Name||Production Method||Harvest Method||Country of Origin||FAO Region||Processing Country||Sustainability Ratings|
|Spring Salmon||Oncorhynchus tshawytscha||Wild||Seine||Canada||FAO 67||Canada|