Wild Sockeye Smoked Salmon
Sockeye salmon do not have distinctive eyes. They do, however, have distinctive, red-orange colored flesh. In fact, “sockeye” is an Anglicized version of suk-kegh (“red fish”) from the language of one of the indigenous peoples of British Columbia.
Indeed, our Sockeye Salmon presents this peppy hue. It’s wild-caught in the icy waters of the major Northeast Pacific fishing area located west of Canada and south of Alaska. Our supplier dry cures the Wild Sockeye then smokes it very slowly over applewood (from Washington state apple trees) at a relatively low temperature (below 85°F) to yield firm-textured fish with rich salmon flavor, and hints of smoke & salt.
The finished fish is already trimmed and boned, ready to top a bagel. Add it to eggs or pasta. Or, mix some with Whipped Cream Cheese for a swift and superb salmon spread.
INGREDIENTS:
SOCKEYE SALMON
SALT
APPLEWOOD SMOKE
CONTAINS SALMON.
Sockeye salmon do not have distinctive eyes. They do, however, have distinctive, red-orange colored flesh. In fact, “sockeye” is an Anglicized version of suk-kegh (“red fish”) from the language of one of the indigenous peoples of British Columbia.
Indeed, our Sockeye Salmon presents this peppy hue. It’s wild-caught in the icy waters of the major Northeast Pacific fishing area located west of Canada and south of Alaska. Our supplier dry cures the Wild Sockeye then smokes it very slowly over applewood (from Washington state apple trees) at a relatively low temperature (below 85°F) to yield firm-textured fish with rich salmon flavor, and hints of smoke & salt.
The finished fish is already trimmed and boned, ready to top a bagel. Add it to eggs or pasta. Or, mix some with Whipped Cream Cheese for a swift and superb salmon spread.
INGREDIENTS:
SOCKEYE SALMON
SALT
APPLEWOOD SMOKE
CONTAINS SALMON.
Sockeye salmon do not have distinctive eyes. They do, however, have distinctive, red-orange colored flesh. In fact, “sockeye” is an Anglicized version of suk-kegh (“red fish”) from the language of one of the indigenous peoples of British Columbia.
Indeed, our Sockeye Salmon presents this peppy hue. It’s wild-caught in the icy waters of the major Northeast Pacific fishing area located west of Canada and south of Alaska. Our supplier dry cures the Wild Sockeye then smokes it very slowly over applewood (from Washington state apple trees) at a relatively low temperature (below 85°F) to yield firm-textured fish with rich salmon flavor, and hints of smoke & salt.
The finished fish is already trimmed and boned, ready to top a bagel. Add it to eggs or pasta. Or, mix some with Whipped Cream Cheese for a swift and superb salmon spread.
INGREDIENTS:
SOCKEYE SALMON
SALT
APPLEWOOD SMOKE
CONTAINS SALMON.
