When you start with a special fish, like our wild Alaska Gold Brand™ king salmon, you can make an absolutely special smoked salmon.
Centuries ago, Native Americans along the Pacific Northwest used the plentiful runs of returning salmon as their primary food source. Smoking was their way of preserving the surplus salmon during the winter, until spring ushered in the following year’s run. The traditional Pacific Northwest method of smoking salmon is what is known as a “hot smoke.” Some call it “kippered salmon.” Each batch of smoked salmon is brined with a little salt and brown sugar and slowly smoked for up to 18 hours using a unique blend of hardwoods. This extended smoking process allows us to offer the richest smoked flavor and color you will ever experience. If you’re familiar with other smoked salmon, you’ll note that ours has less salt–no need to cover up the wonderful flavor of our Alaska Gold™ king salmon.
Moist, with a light smoke that doesn’t overpower the natural flavors of the salmon, our Traditional Smoked King Salmon is as good as it gets.
NOTE: This Traditional Smoked King Salmon is fully cooked. Once thawed, it is ready to serve. We like it with fruit and crackers and a glass of your favorite beverage.
Perfect for a special occasion. Already prepared, serve with a glass of your favorite beverage and crackers, and your work is done to impress your guests.