SMOKED SEA SCALLOPS WILD ALASKAN WEATHERVANE

Smoked Scallops (scallops, Salt, Cane Sugar, Spices, Natural Wood Smoke)

Best If Used By:, Keep Refrigerated At Or Below 38 Degrees F, Place Lot Code Here, Premier Salmon - To Make Excellent Smoked Salmon, I Start With Impeccable Fish. Dry Curing - In The European Tradition, Hours Of Dry Curing Are Required With Both Salts And Spices. This Develops An Even Texture Throughout The Salmon. Small-batch Smoking - To Celebrate The Salmon, I Like The Smoke To Be Delicate And Subtle. Smoking With A Combination Of Local Hardwoods And Fruitwoods Creates Complex Layers Of Flavor And A Clean Finish. Bon Appetit!, The Gerard & Dominique Difference - In 1990, Chef Gerard Parrat And I Could Not Find A True European Style Smoked Salmon To Serve In Our Seattle Bistros. To Create One, We Began With The Traditional French Curing Method, Added A Few Northwest Influences To Represent Our New Home, And Smoked It On Site. Soon, Area Chefs Asked Us To Smoke Some For Them Too. Word Spread, And Today Our Smoked Salmon Is Served At White Table Cloth Restaurants, Hotels, And Fine Delis Across The Country. Chef Dominique Place Knighted By The French Government For Over 30 Years Of Culinary Contributions., Warning: Consuming This Product Can Expose You To Chemicals Including Cadmium, Which Are Known To The State Of California To Cause Cancer And Birth Defects Or Other Reproductive Harm. For More Information Go To Www.p65warnings.ca.gov/food, Weathervane Smoked Sea Scallops - 16 Oz, Created By Chefs, For Chefs, Handcrafted In Small Batches., Ready To Enjoy At Home.