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Pre-Pro Division

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michelleu Edmitrievz
michelleu Edmitrievz

Buy Smoked Salmon

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Buy Smoked Salmon

We encourage customers to experiment with different types of salmon preparation, but we understand that smoking can be both time- and cost-intensive. Unless you have a smoker and three free hours, the perfect smoked salmon can be difficult to achieve at home. Instead, be kind to yourself and order smoked salmon shipped from Lummi Island Wild.

Our smoked salmon is shipped frozen to help preserve its flavor and texture. It will be ready to eat after thawing, and it can last up to 45 days in the refrigerator. To extend the life of your smoked salmon, put it in the freezer.

Additionally, our smoked salmon chowder is shelf-stable and ships unrefrigerated. If you order this alongside our other types of smoked salmon, know that it will be ready to eat right out of the box. Just warm to your preferred temperature and enjoy. We want our smoked salmon shipped to your door an easy and repeatable experience.

We make all of our Scotch Smoked Salmon in our boutique smokehouse, located in Portland, ME. Our smokemaster cures, brines, smokes, skins, and packages by hand in small batches for high quality and consistently outstanding smoked salmon.

Unlike some suppliers, we cater to all tastes, from lean, dry salmon to fatty, oily options. We offer pre-sliced packs that are ready to eat or unique, pre-made dishes like our pate. No matter the appetite, we have something for everyone. Whether you like to serve it with scrambled eggs, cream cheese or even some crackers, we have the best smoked fish ready for you.

Smoked salmon refers to salmon that has been cured and then smoked. In the 1960s, refrigerated rail cars were able to move fresh fish from coast to coast, and Brooklyn, New York, emerged as the fish-smoking capital of the United States. Soon salmon, as a species, was threatened by over-fishing and the price of available salmon rose drastically. Laws were enacted to protect salmon, and today smoked salmon is considered a delicacy. Today, there is a variety of different kinds of smoked salmon available.

If you want to add something both exquisite and classic to your family dinner, or you need an impressiveaddition to your party menu, we have products in this category that will exceed your highestexpectations and satisfy all of your gourmet needs. The delectable smoked salmon is especially prized bymany professional chefs for its flavor and versatility and Marky's is the place where to buy smokedsalmon is easy because of the wide range.

Moist King Salmon are lightly salted and then hot smoked over Alderwood coals to flaky perfection. A delicacy native to the Northwest but treasured the world over. This smoked salmon is sold fresh-cooked and ready to eat.

Producing a high-quality smoked salmon starts with where you source your ingredients. This is where Maine Smoke House Grindstone Neck excels. Grindstone uses only high-quality Scottish Atlantic salmon that has been certified organically fed for this smoked recipe. There are also no added sweeteners or preservatives.

SoPo Seafood's smoked salmon is smoked by a local Maine Seafood company called Grindstone Neck. Grindstone is a family owned Smoke House based in Winter Harbor, Maine. We are proud to offer their smoked seafood for overnight delivery and pickup in Maine.

Our HOT HICKORY process, developed over many years by founder Cooper Sinclair Sr., is unique. Typically salmon is smoked slowly, and at low temperatures using alder wood. Sinclair Smoked Salmon is fired at a higher temperature, powered by a precise mix of hickory wood and natural charcoal. The result is a savory yet delicate smoked salmon. Each batch of our HOT HICKORY salmon is 100% handcrafted from start to finish, and is always smoked over a real fire. No propane or electric pellet grills, no lighter fluid, and no junk charcoal at Sinclair Smoked Salmon.

Smoking salmon is a widespread tradition in Alaska, and no one does it better than the locals! Originally done as a way to preserve fish for the winter, smoking salmon has turned into a culinary art form, with master flavor pairings and delicate slow-cooking. Eat it as a finger-food, put it in sauces, hors d'oeuvres, and much more. So easy to prepare, yet so impressive and delicious!

Attention Wholesalers: Maine-ly Smoked Salmon would like to extend its welcome to wholesale markets. We consider a wholesale market as a 10lbs. or greater sale on a regular basis for resale purposes. We would like to offer our products at low prices to restaurants and deli's and vendors in all food courts. These products can be used to enhance your menu and make a profit as well. Please contact us and we will go out of our way to supply your marketing successes. Feel free to ask us for our marketing advice. We will share our knowledge and information on sale technics and safe handling procedures. As well as recipes for restaurants and delis that have made others profitable, utalizing our smoked salmon products. Sincerely, John W. Constant Owner & Operator Maine-ly Smoked Salmon

[Note: The exact FedEx charge will be addedto your salmon order and billed to your credit card after yourorder is shipped. The shipping expense is separate from thatbilled for any other items purchased.]

Our most popular Canadian gift item, these packages each hold a gold pouch of wild smoked sockeye salmon, the reddest of the salmon species. The salmon is lightly salted and smoked with hardwood smoke, allowing the rich flavour of the sockeye salmon to come through. The gold pouch has been heat processed and keeps without refrigeration until it is opened.

The salmon is hand-cured in fine salt for up to twenty hours before the smoking process. This removes moisture ( and weight!) from the salmon and intensifies the flavour. The cured fillets are then smoked for another twenty hours with a combination of fine oak dust and whisky barrel chippings.We add moisture to the smoking firebox to create the smoulding effect needed - the amout is determined by temperature and atmospheric conditions! After smoking the smoked salmon is packed and chilled for a minimum of a day which allows the salmon, smoke and salt to properly blend into our unique Dunkeld flavour.

Learn more about why our Smoked Salmon Shop is becoming a local favorite. If you are local or visiting the Portland area, stop in to try a free sample of our delicious Salmon Spread and Smoked Salmon Jerky. Not only do we sell directly to consumers, we also sell to a wide variety of vendors and stores in the local area. Try the best smoked salmon in Portland. Treasures of the Sea is one the premium local suppliers of Cold Smoked Salmon in the Pacific Northwest.

Enjoy flavorful, wild caught smoked salmon blended with savory dill and a touch of lemon. La Terra Fina Wild Smoked Salmon Dip is a delicious party favorite. Serve with your favorite vegetables, chips, crackers or bread. Try it as a spread on your favorite bagel with lox, more capers, and slices of red onion.

Catsmo Artisan Smokehouse is located in the heart of New York\u2019s Hudson Valley in the foothills of the Catskill Mountains. We smoke super fresh, sustainably-raised salmon responsibly sourced from the best aquaculture centers in the world. We don\u2019t freeze our salmon before or after smoking so our product always has a silky smooth feel and fresh clean taste.

Our smoked salmons come from Carlos Piernas of Carpier, an extremely well regarded Spanish producer of cold smoked seafood, confits, and more. This salmon is sourced from the Faroe Islands, Norway, and Scotland, where clean waters and consistently frigid temperatures provide perfect conditions for healthy, fatty fish.

For the pine cone smoked salmon, a custom, hand-built smoker is utilized to ensure that smoke passes over the fish only once, preventing any acrid flavors from developing and upholding the cleanest, most refined flavor profile we have ever encountered in smoked seafood.

Far from the average lox for bagels, this salmon has an ultra-silky, buttery consistency that melts at the edges but remains fresh and firm in the center. It is similar to eating high-quality sashimi, and we recommend enjoying it similarly - on its own, or laid atop rice. This selection in particular, with the additional depth imparted by its flavorful nori seaweed wrapping, is a worthy focal point for any meal.

The wood varies from local alder to apple, cherry, maple, madrone, or oak to more rarely used hickory, pecan, or mesquite. The salmon can be in the smoker for anywhere from less than two hours (higher heat) to four or more hours (lower heat). Low and slow is preferred, but not a be-all-end-all in the smoked salmon game. 59ce067264


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