Starbird Fish Co. Smoked Alaskan Salmon
This wild caught smoked salmon has a delightful balance of applewood smoke, VT maple syrup and salt with mild spice. Medium dry and tender.
Wild Alaskan Coho Salmon, Vermont Maple Syrup, Chipotle, Garlic, Tabasco, Lemon Juice, Kosher Salt.
Starbird’s smoked salmon is fully cooked and can be enjoyed right out of the package. Keep it refrigerated and enjoy within two weeks. Smoked Salmon can also be frozen but it may change the texture of the fish. To thaw fish that has been frozen, place in the refrigerator im a sealed package and allow at least a day to thaw prior to cooking.
This is a 'hot smoked' salmon - which refers to the process in which it is smoked - meaning it is cooked during the smoking process. The flavor is mild and lightly sweet, not spicy, as the name implies. There are both cold smoked and hot smoked techniques for smoking food; bacon for example is often cold smoked. Captain Anthony of Starbird, and his crew of Vermont fishermen, brave the elements of Alaska's seas to bring you some of the highest quality fish in the world.The salmon is then hot smoked in northern Vermont using simple ingredients like maple syrup and applewood smoke, to enhance it's delicate flavor and texture. Enjoy this smoked salmon on it's own, or with Champlain Creamery's Cream Cheese and a slice of tomato on toast or a Bagel. A note on bones: This salmon has been filleted by hand so as to maintain the integrity of the cut - mechanical filleting machines have a tendency to shred the fish. Due to this hand process you may still find bones in the fish.
March 1, 2019 by Amanda
Our family loves this and we try to keep it in the rotation. I make a smoked salmon spread w it, adding: balsamic pickled chopped red onions, capers, diced celery, a little mayo or a little cream cheese. We spread it on crackers, tortilla chips, make a croissant sandwich.....yum!
March 10, 2017 by Jeff
Compared to the list of ingredients, I expected it to be more interestingly flavored. It's not actually hot or spicy, and the flavor is pretty mild. But it's decent. My other complaint, though, is that it was overcooked. It was fairly stiff and somewhat dry. I don't know if that's normal, but if it were me, I'd leave it in the cooking/smoking process less so that its texture would be more delicate. I think for what you get, it's not a real great value.
October 23, 2016 by Wink
This smoked salmon was delicious! We ate it plain with crackers, and then made a delightful sandwich with Mad River Grain bread and arugula. Perfect!