Our Products

HOT-SMOKED VS. COLD-SMOKED. WHAT’S THE DIFFERENCE?

  • The cure is different and the temperature is different (100 degree Fahrenheit difference!)
  • Hot-smoked has a chunky, flaky texture. It is smoked at a cooking temperature.
  • Cold-smoked is “lox style”. Firm, smoked at a much lower temperature, meant to be sliced thinly.

COLD-SMOKED SALMON

OUR ORIGINAL HIGHLAND SMOKED SALMON

Inspired by a stay in the Northwest Highlands and Islands of Scotland, a genuine hand-rubbed dry cure of salt with a bit of brown sugar, lightly smoked over our own blend of select hardwoods. Mellow fresh flavor with moist, firm yet buttery texture.

PECAN WOOD SMOKED

Our Highland cured Atlantic salmon, smoked with aromatic, sweetly mellow Pecan wood added to our hardwood blend.

TWICE-SMOKED

Not twice as smoky, but a bit smokier and with a slightly firmer texture.

THAI-CURED

The first of our innovative dry rub infusion-cured smoked salmons, our Thai Smoked Salmon is cured with ginger, coriander, lemon grass and pepper, and dusted with hand-ground white peppercorn. More aromatic than spicy.

\NORTHCOUNTRY GRAVLAX-CURED

We make a traditional Scandinavian style cure with allspice, coriander, juniper berries, and lots of chopped fresh dill. Less traditionally, ours is cold-smoked over our hardwood blend for a firmer texture, with full salmon flavor and longer shelf-life.

PASTRAMI-CURED

A blend of many spices, paprika, coriander and pepper come to the fore–a perfect combination with the salmon.

RAS EL HANOUT-CURED

Made with a complex Moroccan spice-blend, ours features warmer, sweeter spices like cinnamon, clove, allspice and coriander, among many, including rose petal, lavender and hibiscus. This is a deep infusion of flavor that beautifully complements the salmon.

PEPPER-CURED

One of two cures which we do without sugar, this has freshly-ground pepper in the cure and on top.

SEA SALT CURED SMOKED SALMON

The other cure with no sugar—we use harvested grey sea salt in our hand-rubbed dry cure, which gives this salmon a bit of a mineral tang and a slightly firmer texture.


HOT-SMOKED SALMON

MISO/MIRIN/TAMARI-MARINATED

This marinade-cured salmon is hot-smoked to a dense, moist, flaky texture and a rich taste. Made “plain,” or topped with black pepper. Makes an impressive and crowd-pleasing buffet presentation. Terrific on rice crackers, pasta, salads.

“KIPPERED” SALMON

Brine-cured, then hot-smoked over our hardwood blend. Flaky texture, with a salmon-foward flavor. Variations include Memphis BBQ dry rub seasoning and rum-maple glaze.

KOREAN BBQ HOT-SMOKED

Another of our marinade-cured salmon specialties. This marinade is gochujang (Korean red pepper paste)-based and has a hint of spiciness. 


NON-SALMON

RAINBOW TROUT

Brined and hot-smoked. Sold by the fillet; ½ lb. average size.  We source large fillets for best favor.

FINNAN HADDIE

Brined, cold-smoked haddock fillet, possibly named for the Scottish fishing village of Findan. The main ingredient in many traditional Scottish and Irish dishes, it is an excellent addition to chowders.

SEASONAL/OCCASIONAL

Peat-smoked, sometimes whisky-cured Salmon, hot-smoked Mackerel, warm-smoked Sable and Sea Scallops. Call for availability and/or product info.


HEAT (OR NOT) AND EAT TAKE AWAY

Offered as weekend specials on a rotating basis, on no particular schedule…

Pulled pork (braised), pork cheeks (braised), pork chops (brined, cold-smoked, ready-to-cook), brisket, poussin (brined, then bbq “smoky roasted”), duck legs (braised), various seasonal soups/stews, tamale pie, moussaka, meatloaf, eggplant parmesan, pickled herring, fish salads), our special smoked olives, and smoked cheese 

We are happy to slice our salmon for you, either by net weight or per side (a side of our cold-smoked salmon has an average weight, pre-sliced and untrimmed, of 3#s). We can usually do it when you come in, depending on quantity (if you give us a few minutes), but advance notice is helpful, especially for orders over 1 pound.

  • We can put the slices on a gold foil board for you to serve from or transfer to a serving piece at home, or, we can customize a platter for you–either on one of our “disposable” trays or a serving piece of your own.
  • The price for sliced salmon is $44/lb., any accompaniments are just charged at cost. There is no “platter fee”.
  • Our favorite accompaniments include: micro-greens (usually from Garden Works at the Farmers’ Market), cucumber slices (ideal for gluten-free needs) and capers or caper berries, however, we’re open to almost anything…