Cold Smoked Steelhead Trout (Oncorhynchus mykiss)

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.

Our smoked steel head starts with the best ingredients. Our steel head trout are raised 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. GMOs are not used in any aspect of farming, nor antibiotics, drugs, or synthetic pigments in the steel head trout diet.

Cold-smoked Atlantic Salmon (Salmo salar)

We also produce cold-smoked Atlantic salmon sourced from the icy North Atlantic Ocean. 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 deliciously clean, pure, and lightly salty, with a light kiss of smoke and a delicately garlicky and herbaceous finish.It has a light 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. 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. We cure the trout in our proprietary brine recipe of salt, sugar, spices, garlic, and fresh thyme. Slowly smoked over oak wood for a light touch of smoke flavor allowing the natural flavor of the fish to shine through.