This hot-smoked salmon is made from Grade-A, farm-raised Atlantic salmon. It’s brined for 12 hours before going into the smoker, where it meets the sweet smoke of apple wood and emerges, three days later, tender, flaky and with a hearty, smoky flavor.
Contents: 1-pound package, containing 4- to 6-ounce portions
Producer: Maine-ly Smoked Salmon
Location: Perry, Maine
John and Karen Constant have worked in salmon processing for more than 35 years. They operate their smoked fish company just minutes away from the Passamaquoddy Bay, between Maine and New Brunswick, Canada, where the salmon are farm-raised and harvested daily. As John says, “There's nothing artificial, no preservatives are used. Just good, 'Downeast' boneless, wild apple wood smoked salmon.”
Nutritional value: Salmon is a great source of vitamin B12, as well as iron, vitamin D, potassium, and heart-healthy omega-3 fatty acids.
Storage and handling: Keep refrigerated for up to a week, or freeze for up to a year.