Click to zoomSmoked Sockeye Salmon (Sliced) (Frozen)
What it is
Wild sockeye, cold-smoked and sliced thin. The deep red flesh stays silky rather than cooked, with a clean smoke that does not overwhelm the fish.
How we handle it
Kept frozen and sold sliced in the pack. Thaw in the fridge and eat within a few days once opened.
How to cook it
Serve it cold on bagels or blinis, or stir it through a chowder off the heat at the very end so it does not toughen. Smoked Salmon and Corn Chowder.
Good to know
Cold-smoked means the fish was smoked below cooking temperature — it is cured, not cooked, which is why the texture stays soft.