The highest quality Chilean Salmon are selected for this basic recipe. Minimal ingredients are used, bringing out the natural flavor of the fish. The flavor of the lean Chilean Salmon resembles the wild Salmon in Alaska and the Pacific Northwest.    

We source our Rainbow Trout from an aquaculture operation in the pristine wilderness of North Carolina’s Smoky Mountains. The fish are in our all natural marinade within a few days of being harvested. After brining, the fillets are mildly hot-smoked using a combination of applewood and hardwoods.  

A Scandinavian classic cured with dill, salt, and other traditional spices. After the long cure, we put a hint of our signature American hardwood smoke and are left with a delicate dry cured, cold smoked product that is a perfect homage to the old world style of smoking we do at Ivy City Smokehouse.  

This recipe includes a crafted mix of spices and seasonings: cracked black pepper, garlic, and brown sugar. The filets are hot smoked to create a peppery balance of fish, spice, and smoke.  

This recipe starts with a hot smoking traditional brine with minimal ingredients. The salt, brown, sugar and spices are used to bring out the salmons natural flavor. The hot (temperature) smoking over American hardwood gives it a flaky moist texture that makes it perfect for a bagel, a sandwich, a salad, or just by itself Read more about Hot Smoked Salmon (Kippered)[…]

Organic honey and Brown Sugar combined with the smoke from fruitwoods and hardwoods flavor this Pacific Northwest Native American style delicacy. This combination of traditional and modern methods using select ingredients products a smokey, light and sweet salmon with a firm and flaky texture. Perfect by itself as a healthy high-protein and omega-3 snack, chopped Read more about Smoked Salmon Candy[…]

Cured in the traditional Nova Scotia style, this balanced blend of high-quality salt, brown sugar and spices produce a wonderful, clean tasting and lightly smoked salmon. The sides are meticulously trimmed, removing the skin and all bloodline (gray meat). These sides are perfect for Delis and Bagel Shops.  

This is not your typical Pastrami smoked salmon. This 5-day painstaking process combining pastrami spices and mustard joined with the subtle flavors of the highest quality Chilean Salmon with the smokiness of pastrami. This unique combination of flavors is perfect for rye, pumpernickel or any kind of bagel.

These sustainable Salmon fillets are dry cured using a traditional European style with sea salts, brown sugar, and spices. The fillets are smoked with a mix of distinct hardwoods that produce a silky textured cold smoked salmon.