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Caught wild in the waters of Bristol Bay, Alaska, a region celebrated for its sustainable management of fish stocks, our Sockeye is smoked over North American hardwood to preserve its succulence and complement its natural minerality and intensity.
Firm and flavorful, lean and robust, Sockeye takes on smoke like a champ: resulting in a multi-layered, decidedly distinct, gotta-go-back-for-seconds experience. There’s a reason it won the Gold Sofi Award from the Specialty Food Association in 2019.
For fans of wild salmon, or anyone who likes to walk on the wild side, Sockeye will elevate just about everything. And though our innovative preparation showcases the salmon’s powerful natural flavor, this smoked fish plays well with others—basil, cilantro, bell peppers, citrus, sour cream, dijon, your newest neighbor, you name it. Bust it out for taco night, toss it with your summer panzanella, or try it on top of your next grain bowl.
Sockeye salmon, salt, celery powder and natural hardwood smoke.
May contain bones
Omega-3 fatty acids, good source of protein and gluten free.
Contains fish
Lox, smoked salmon. Tomato, tomahto? Not quite. While the two names are used interchangeably, especially here in the United States, lox is different from smoked salmon. When prepared authentically, lox is cured in salt and not, in fact, smoked at all. Although this delicacy takes on a silky texture that resembles cold-smoked salmon, it stands on its own two fins thanks to its singularly salty flavor.
