Gravlax Salmon Retail Packs

4 ounce, 8 ounce, and approx. 2lb pre-sliced side  This delicacy from our smokehouse isn't smoked at all. The term gravlax comes from the proto-Germanic words gravą or grabō, meaning "trench" or "grave." This is a fitting description for the production process: We bury premium Atlantic salmon fillets in a simple cure of sugar, salt, and dill, and then lightly mist with triple sec for citrus notes. The fillets stay buried in this cure for two days before being rinsed, sliced, and packaged by hand in our Portland, Maine facility.  To enjoy in the Nordic tradition, top rye bread with slices of Gravlox, then spoon on dill and mustard sauce. This minimal preparation allows the velvety texture of the salmon to shine, and the cure makes a pleasant marriage of savory and sweetness on the palate.  Handcrafted On-Site We make all of our Gravlax Salmon in our boutique smokehouse, located in Portland, ME. Our smokemaster cures, brines, smokes, skins, and packages by hand in small batches for high quality and consistently outstanding smoked salmon. We ship frozen to preserve the natural fresh flavor. Did you know that smoked fish has a long shelf life? Sealed smoked fish lasts several weeks in the fridge and frozen smoked fish lasts a few months!