Product description: We use sockeye and coho salmon for our hot smoked salmon products. Salmon are brined and hot-smoked with Alderwood, or hot-smoked with Alderwood and additional spices for the garlic pepper option. After being smoked, our salmon are portioned, vacuum-packed, and frozen. Each portion weighs between 6-8 oz.

Brine Ingredients: Salmon, sugar, salt, spices. For flavored options, additional ingredients may include brown sugar, garlic, pepper, lemon, and onion. 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.

Can’t decide on the species or flavor? Try all three with our Smoked Trio option!