I've been catching and smoking salmon for almost 3 decades. I'm really good at it. I smoke everything I sell the same way I make it for myself––with a light brine so the natural flavor of the Alaskan alder wood and salmon can stand proud on your palate.
My Alaskan-style smoked salmon is lightly cured then smoked at a low temperature for 5-10 hours. Enjoy it on an appetizer platter with crackers, cheese, and fruit, or crumble it on a salad in the evening or eggs in the morning. You can also eat it right out of the package like a bear. That's what I do.
If you've had lox-type salmon before, this is nothing like that. My smoked salmon has a light chew to the outside and a soft, moist interior. It will flake under a knife or break into pieces with your fingers.
I smoked both coho and sockeye. While sockeye has the stunning ruby red color that only deepens with smoking, coho has a milder salmon flavor and a little less fat. Both are delicious.
Preorder Preorder Period:
Jan. 1, 2019 - March 1, 2020
Your seafood will ship to your doorstep via FedEx Ground or Express, depending on where you live. Expect your seafood March 9, 2020. This page details shipping rates: https://salmonandsable.com/pages/shipping
These are smoked salmon strips. I take a fillet, cut it in portions, then cut those with the grain in thick strips. Packages are about 0.75 lb. each, but can be as small as 0.50 lbs. or as large as 1 lbs. each. The skin is on the strips.
I remove the bones for you. I do occasionally miss one, but don't worry, pin bones are not dangerous.
I vacuum seal my smoked salmon in heavy 5mm bags and pack them in sturdy waxed presentation boxes. Your fresh-frozen seafood will keep in your freezer in pristine condition for at least 12 months.