Wild local King salmon brined for 24 hours and smoked for two days. Angelo's Meats and Sausage in Petaluma makes this smoked salmon for us using salt and smoke. Angelo is a smokehouse master and has agreed to make small weekly batches for us so that our salmon is always fresh from the smokehouse.
This is a hot smoked fillet, so it will not be sliceable but will flake beautifully. Gobble it up as-is or enjoy on top of a bagel with cream cheese or sprinkled on top of a salad.