Kippered. Baked. Hot-smoked. Over four generations, we’ve learned that it doesn’t matter what you call it. It matters how you do it. 

We start by sourcing the finest Atlantic salmon. Then, we trim the fish by hand, smoking them in single batches over a blend of North American hardwoods. With a meticulous eye and a dedication to our craft, we ensure that our smokehouse temps remain between 150 and 160°F. Low enough to preserve the salmon’s succulence; high enough to produce that perfect flaky texture. 

What results is a smoked salmon that’s moist and firm, smoky and buttery, salty and just the slightest bit sweet. It’s what you’ll reach for when you’re whipping up fish cakes. But it’s also our pick for effortless entertaining. Enjoy it on its own, maybe with a dab of whole grain mustard, or flake it over greens, with a side of citrus.