Smoked Salmon
Vital Choice

Two of the PureZing testers used to live in Alaska and smoked their own freshly caught salmon. They tasted dozens of other home smoked salmons as well as eating smoked salmon in local restaurants and purchasing it from gourmet shops. Needless to say, they know quite a bit about good smoked salmon and they were impressed with this salmon: very impressed.

Salmon filets are usually brined in various ingredients and then hot smoked with various wood smoke, which permeates the filets and gently cooks them. Too often the brine is too heavyily spiced or sweet or the salmon has been smoked too long, resulting in a dry, tough product.

This salmon is the perfect balance of smoke to fish: neither the fish nor the smoke predominate. The texture is firm enough to flake, but still moist and very tender. The wood used to smoke this marvelous fish is alder wood. It matches the intensity and combination of brine ingredients, resulting in a perfect complement to the salmon. As the smoking process cooks the fish, you have no need of cooking. Just thaw the salmon and serve it in a number of ways.

A favorite and simple way to eat this salmon is to put large flakes of it on a plate with softened cream cheese. With a knife, coat a water cracker with cream cheese, put some salmon on top and then decide if you want a dollop of pepper jelly or chutney to add some zing: this salmon is the perfect choice for those flavors.

Or, flake this salmon into pasta or green salads, garnish devilled eggs with it, serve it with finely chopped sweet onion and capers for a very elegant brunch or after theatre snack…the list is endless for this moist, lightly smoked, versatile salmon.

This salmon is in the perfect 6-ounce serving size and you can order it with a pepper coating on top, or plain. Either way, you will be getting some of the best smoked salmon that anyone on our team has eaten. If you want to taste what perfectly smoked salmon is supposed to taste like, this is it!