Wild local King salmon brined for 24 hours and smoked for two days. Angelo's Meats and Sausage
in Petaluma makes this SPICY smoked salmon for us using salt, smoke, and red pepper flakes. 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. As you can tell by looking at that coating of red pepper flakes on top of the fillet, this stuff is spicy. Gobble it up as-is or enjoy on top of a bagel with cream cheese or sprinkled over scrambled eggs.