Available nationwide. Wild Caught Sockeye Salmon smoked over a 100% pure charcoal and wood fire using natural ingredients.
I had a sad look on my face when I ate the last bite.
David Johnson, Chef, Old Plantation BBQ, Chattanooga, TN.
It was awesome!! A VERY good piece of fish! Drop some off any time!
Mike Morse, Manager at P. F. Chang's, West Chester, OH.
Amazing! Lovely and Wonderful!
This may very well be the best smoked salmon I have ever tasted!
Try it as an appetizer, with your salad, or for a wonderful dinner.
As our classic smoked salmon melts in your mouth, you enjoy the best that high quality salmon has to offer.
A hint of smoke.
A bit of salt.
A touch of sugar.
Fish that flakes apart.
Our target is no later than December 15th, 2012. If we can deliver earlier, we will.
It is a sustainable resource that is a higher quality product with a richer flavor than any other salmon. Farm raised salmon just doesn't cut it for us.
Yes, there are fisheries / suppliers that are MSC certified.
An all natural process leads to a fuller taste because of natural convection. This process gives a better flavor because the smoke lingers inside the smoker.
Yes, we only use Wild Caught Sockeye Salmon -unlike farm raised fish, which are fed additives to color the flesh and drugs to keep them healthy. We do not use color or liquid smoke. Throughout our process, we use salt, sugar, natural spices, water, charcoal, and natural wood. At this time, the only allergen in our product is fish!
We ship our product in re-usable insulated containers with gel packs (and dry ice as necessary). We also use temperature monitoring strips to ensure the safety of our product.
You can keep our product frozen for up to 2 months. Once you are ready to eat it, allow the product to thaw for 24 hours in your fridge. Once it is thawed, it should be eaten in 7 days.
Food operations are approved and monitored by the state and federal governments. For smoked salmon, our product is regulated by the Ohio Department of Agriculture (ODA) and the federal Food and Drug Administration (FDA). We have completed all of the required training (HACCP Seafood Safety Training) and we are currently undergoing additional safety training (GMP, SSOP). Our process and facilities have to be reviewed, inspected, and approved before we can sell the product.
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