The real measure of smoked salmon’s quality happens the moment it hits your taste buds. When it’s perfect, you’re transported back to a fond memory – your best friend’s wedding, a campfire with loved ones, or that eggs benedict in Monterey.

To create these moments, we start with the clean, rich flavor of Kvarøy Arctic salmon, gently season and cure, then cold-smoke our fish at 82ºF over locally-sourced wood chips. This part of the process naturally enhances the cured fish with notes of citrus, salt, and a hint of pine needles.

The result is sustainable crowd-pleaser that you can feel great about, with no antibiotics, chemicals, or hormones.