Small-Batch Smoked Fish From a Celebrated Chef

Chef David Gingrass has more than 40 years of restaurant experience, from working under Wolfgang Puck at the original Spago in West Hollywood to opening Puck’s acclaimed Postrio in San Francisco in 1989 to opening his own restaurant there in 1995. During this time, Gingrass (pronounced “gin grass”) perfected the delicate art of smoking fish, and Gingrass Smoked is the end result.

At Gingrass Smoked, Gingrass is returning to the smoked fish techniques he first explored at Spago. With a focus on quality, precision, and time-honored methods, Gingrass Smoked delivers premium, handcrafted products that highlight the depth of his experience, including the smoked salmon featured on Wolfgang Puck’s signature Smoked Salmon Pizza at LA’s iconic Spago. This is smoked fish the way it’s supposed to be: impeccably sourced; cured in a proprietary blend of salt, sugar, spices, garlic, and herbs; and treated with care throughout each stop of the process. Whether enjoyed on its own, on a bagel, on avocado toast, or in a salad, this is some of the finest smoked fish around, and it’s shipping nationwide!

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