Using a simple recipe of seaweed, salt, and sugar, this cold smoked salmon is delightful and one of our most popular among chefs. Their smoke master cold smokes these small batches for 6 hours over apple and hickory wood for a cured taste and texture similar to fresh sashimi.
In addition to our high-quality ingredients, we attribute the amazing flavor, texture, and color to the cold smoke process. Cold smoking refers to a lower temperature and longer smoke. You’ll find that this process creates a well-balanced, luscious, and bright smoked salmon.