Gingrass Smoked

Founded by David Gingrass, a long-time Bay Area chef, and based in Napa, California, Gingrass Smoked produces small batches of 100% hand-made hot and cold smoked fish.

Gingrass Smoked, setting the superior standard since 1987.


About Our Products

Gingrass Smoked Atlantic Salmon is our original recipe for cold smoked fish. Like all superior-quality food products, our smoked salmon starts with the best ingredients available. Our salmon are raised in the icy cold North Atlantic, the perfect environment for raising top quality salmon.

Our headline product is our Cold-smoked Steelhead Trout. Very similar to Atlantic Salmon, but with a deeper orange color, sea trout boasts a flavor that is slightly milder than salmon with a velvety smooth texture.

Gingrass Smoked Steelhead starts with steelhead trout raised by the Firda seafood group in Byrknes0y, Norway. The Gulf stream flows along the Norwegian coast into the crisp, clean ice-cold water of the Arctic, creating ideal conditions for sea farming. Firda does not use any GMO’s in any aspect of farming, nor do they use any antibiotics, drugs, or synthetic pigments in the steel head trout diet.

We slowly cure our fish in a proprietary blend of salt, sugar, spices, garlic. and herbs. We then smoke them over apple wood. once finished, the smoked filets are chilled, hand-sliced, and packed. Because our cold-smoked fish is sliced entirely by hand, the slices are thin, velvety in texture. and nearly translucent. The flavor is a deliciously clean, pure, and lightly salty, with a light kiss of smoke and a delicately garlicky and herbaceous finish.

Our hot smoked trout is produced by McFarland Springs trout farm. McFarland Springs rainbow trout is raised on a zero-waste, carbon-neutral family farm at the pristine headwaters of California’s Susan River, a natural spring free of pesticides and contaminants. McFarland Springs Trout are the only fish in the world raised on a 100% vegetarian non-GMO diet. This plant-based diet is rich in heart-healthy omega-3 DHA without using antibiotics or synthetic dye. The result is superior nutrition, flavor, and texture in every delicious bite. We cure the trout in our proprietary brine recipe of salt, sugar, spices, garlic, and fresh thyme. Slowly smoked over apple wood for a light touch of smoke flavor allowing the natural flavor of the fish to shine through.