HOT SMOKED COHO PORTIONS

“Hot Smoked” doesn’t mean spicy. Instead, most smoked salmon falls into two categories: hot-smoked or cold-smoked (AKA lox). Both methods greatly the texture of the end product. Where cold smoke tends to be softer, hot smoked has firmer flesh and is usually more aggressively seasoned. Our hot-smoked Coho portions are made from Pacific Northwest wild Coho salmon, rather than the pen-farmed salmon most other smokers use.