Cold Smoked Steel Head Trout (Oncorhynchus mykiss)
Our primary focus is on top-quality cold-smoked sea 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.
Like all superior-quality food products, our smoked steel head starts with the best ingredients available. Our steel head trout are raised by the Firda Seafood Group in Byrknesøy, 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 GMOs 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.
Cold-smoked Atlantic Salmon (Salmo salar)
We also produce cold-smoked Atlantic salmon. The recipe and process are the same as for our trout, but the resulting product has a lighter orange color, a higher fat content, and a more pronounced salmon flavor.
Hot-smoked McFarland Springs Trout (Oncorhynchus mykiss)
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.
Hot-smoked Black Cod (sablefish – Anoplopoma fimbria )
Pristine black cod comes directly from the fishing vessel Aimee June, based in Eureka, California. The fish is curing in our same proprietary brine a day after it comes out of the water. It is hot-smoked over apple wood and vacuum packed to preserve freshness. The black cod has an amazing amount of fat resulting in large, melt in your mouth flakes with a high moisture content and a sublime flavor.