These Atlantic salmon sides are salt and brown sugar brined for a week before cold-smoking (not cooked) for 24 hours over a blend of fruitwoods. The result from this meticulous process is a silky smooth, slightly smoky, wee bit salty slice of the sea that will melt in your mouth.
The same processes used to create the melt-in-your-mouth hand-sliced nova is on display again. A mild salt and brown sugar brine sets the stage for 24 hours of cold-smoking. This machine-sliced version is slightly thicker, yet still full of flavor.
Not the jarred stuff you’re used to at all. Katzinger’s pickled herring arrives plump and flavorful then we add thick sour cream and fresh red onions. Simple and unbelievably flavorful.
Wild caught in Icelandic waters then cured in vinegar, white wine, onion and spices, this herring is plump and flavorful.
These freshwater trout are cold smoked over hard wood for up to 20 hours. The result is a tasty, mild, slightly sweet earthy flavor that beautifully complements fresh veggies, soft cheese, rustic bread- perfect for breakfast, lunch or dinner.
A great lakes fish, whitefish has a modestly firm texture and a fairly mild, yet still rich, smoked flavor. It is divine flaked onto a cream cheese bagel with fresh tomato and onion slices, but don’t stop there. Toss with pasta, fried onions, fresh herbs and a squirt of lemon juice. Take it where ever your palette leads you – you won’t be disappointed.
Toss smoked whitefish with parsley, red onion, cucumber, mayo/sour cream dressing and it becomes a refreshingly delicious salad. We love it with scallion cream cheese and tomato on pumpernickel (#15!) and it’s just as nice served on a bed of lettuce with crackers or seeded rye.
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