Our friends at Kwee-Jack do everything right and you'll taste the difference!
Click here to learn all about our humanely harvested, truly regenerative wild caught salmon.
Cold-smoked salmon is cured in salt for up to 24 hours before being smoked at 75-85F – this is considered raw, while hot-smoked salmon is smoked at 120-180F, allowing it to cook all the way through. The temperature difference results in cold-smoked salmon with a fresher and less smoky flavor.
Ingredients: Wild Sockeye Salmon, Organic Brown Sugar, Natural Sea Salt, Natural Wood Smoke
