Wild local King salmon brined for 24 hours and smoked for two days. Angelo's Meats and Sausage
in Petaluma makes this slightly sweet smoked salmon for us using salt, smoke, and brown sugar. 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. It's immediately flash frozen to maintain that freshness and is defrosted the night before delivery to you!
This is a hot smoked fillet, so it will not be sliceable but will flake beautifully. The sweetness of the brown sugar compliments the salmon and makes this a delicious addition to any cheese plate. Gobble it up as-is or enjoy on top of a bagel with cream cheese or sprinkled on top of a salad.