The characteristics of salmon vary with the seasons and can take on a very different look and taste. We purchase salmon from the region that is offering the best fish at that particular time of year, to assure consistent quality. We use only the North Atlantic Salmo Salaar species of salmon, because of its optimal amount of natural fat (rich in omega 3 oils), which is needed to obtain the silky and buttery texture found in superior smoked salmon. We use our unique, European style recipe, which calls for fresh fillets to be dry rubbed with kosher salt and then slowly cold smoked with select hardwoods. Each fillet is then individually sliced.

Our smoked salmon is shipped in an insulated container equipped with gel packs. Prices include shipping.

Storing and Serving

Fresh smoked salmon must be refrigerated and may be kept, unopened, in the refrigerator for up to 2 weeks without compromising freshness. After opening, unused portions of smoked salmon should be wrapped in plastic and may be stored for up to three days in the refrigerator or may be frozen.

As an appetizer or first course, serve 2 slices, approximately 2 ounces per person.

Preparation

We recommend removing Boyajian Smoked Salmon from the refrigerator 5 - 10 minutes before serving. Fine smoked salmon is best eaten simply by itself, but is also wonderful with bagels and cream cheese, on lightly toasted bread with unsalted butter or crème freche. Or, try it over fresh greens or on crostini made with Boyajian Garlic Oil (see recipe section).

Although fish and lemon are traditionally paired, we recommend that lemon not be used with smoked salmon. The acid in the lemon juice "cooks" the salmon resulting in what is essentially a "ceviche" of smoked salmon.