WILD SOCKEYE SMOKED SALMON

Smoked Salmon (sockeye Salmon, Salt, Spices, Natural Wood Smoke)

Created By Chefs, For Chefs, Sugar Free Recipe, Handcrafted In Small Batches. Sliced And Ready To Enjoy At Home., 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 Restaurants. 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., 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! Chef Dominique Place, Gdseafoods.com, 605 30th Street, Anacortes, Wa 98221, 800-858-0449, Keep Refrigerated At Or Below 38° F, Cssksf 19282, Best If Used By: