PRODUCTS >
Smoked Salmon
(Salmonidae)

Is It Wild or Farmed?  Smoked Salmon is typically made from Atlantic Salmon.               There are currently no longer any wild Atlantic Salmon stocks.  Atlantic Salmon is              farm raised.

Where is it farmed? Atlantic Salmon are primarily farmed in Canada, Chile, Norway, Scotland, and the Faroe Islands.

How is it farmed? Atlantic Salmon are typically farmed in open ocean net pens.

Where does The Lobster Place Source it? The Lobster Place procures all of its smoked salmon, except Norwegian, from Samaki Smoked Fish.  Norwegian Salmon comes from St. James Smokehouse.

Is it sustainable? Atlantic salmon is farmed in net pens along the coastal waters of the Canadian Atlantic, and in the Faroe Islands.  There is some cause for concern with net pens, due to potential pollution of the surrounding waters and the potential of farmed fish escapes affecting the diversity of wild stocks.  However, True North does its best to mitigate potential pollution by situating their net pens in deep water with good tidal movement as well as keeping stocking densities of pens to 2-3%.  Perhaps the biggest concern about any farmed salmon is the high feed ratio (the amount of dry feed required to produce one unit of wet fish in fish farms, typically expressed in pounds) of nearly 3:1.

For more information, visit the following sites:

Blue Ocean Institute - Salmon

NOAA - Salmon

Monterey Bay Aquarium - Salmon

What is the flavor/texture profile?

Nova: Cold smoked w/ oak wood...has a juicy, melt-in-your mouth texture with a pronounced and pleasing salty flavor.

Norwegian: Delicately smoked to produce a mild, buttery flavor and velvety texture taht is characteristic of the Norwegian style.

Irish: Raised in remote open water pens off the Irish coast and hand-fed an all natural, organic diet.  Delicate texure with a king salmon - like fattiness and the perfect smoked flavor.

Scottish: Double cured during the smoking process - brings out a wonderful balance of silky texture & rich smoky flavor.

Grav Lox: Cured in the traditional Scandinavian fashion, using a delicate brine of salt, sugar and dill...a customer favorite.

Pastrami: A NYC classic with cracked coriander and telicherry pepper.

How do I cook it?

Blini with Smoked Salmon

Smoked Salmon BLT

Smoked Salmon Nicoise

Smoked Salmon Hash with Dill Vinaigrette

Smoked Salmon & Salmon Roe Pinwheels

Pasta w/ Scottish Smoked Salmon, Peas & Salmon Caviar