Pre Sliced Hudson Valley Smoked Salmon

The smokers at Catsmo do not use brine; they hand-salt the salmon sides the old fashioned way (as opposed to dipping them in a water & salt solution). This means a more delicate and even salt distribution throughout the salmon side. Once, cured, the sides are cold smoked for hours over a mixture of apple, cherry and other delicate fruit woods. Perfect for large banquets.