CURRENTLY OUR SMOKEHOUSE IS AT CAPACITY AND WE ARE UNABLE TO ACCEPT ANYMORE ORDERS INTENDED FOR CHRISTMAS

DUE TO THE HIGH VOLUME OF ORDERS WE ARE SHIPPING AS FAST AS WE CAN BUT SOME ORDERS MAY BE PUSHED BACK A DAY

PLEASE NOTE: A voluntary recall has been initiated as a result of a routine FDA environmental sampling and analysis. A minimal number of batches limited to the date of November 19, 2019 are being voluntarily recalled. See FDA link for lot numbers effected by this recall: https://www.fda.gov/safety/recalls-market-withdrawals-safety-alerts/catsmo-llc-recalls-smoked-salmon-because-possible-health-risk   

No smoked salmon products have tested positive only items in the production environment.

SMOKED SALMON

SMOKED SALMON

Smoked Salmon

Smoked salmon is prepared by curing whole sides of salmon with salt and smoking them. Catsmo smokes using two types of smoking processes, cold-smoked and hot-smoked. Cold-smoked salmon is smoked at low temperatures, has a milder smoky flavor, while hot-smoked salmon’s consistency is flaky with a moderately drier texture than cold-smoked.

A Word About Storing Smoked Salmon.

Our salmon arrives fresh, never frozen, and is smoked within hours of being received. Once smoked, it is shipped out to our customers. We don't freeze or store our smoked salmon long-term. All of our smoked salmon is vacuum packed to keep it fresh until you open it. Unopened it can be kept in the refrigerator for 21 days. Once opened, it should be consumed within 7 days. Wrapped properly, unused smoked salmon can be frozen for up to 3 months. Enjoy!

Do you have any other burning questions about smoking and all things salmon? Don’t hesitate to ask. We can be reached via email at hello@solexcatsmo.com or via phone at (845) 895-3361.

Smoked Salmon

Smoked salmon is prepared by curing whole sides of salmon with salt and

smoking them

.

Catsm

o

smokes using two types of smoking processes, cold-smoked and hot-smoked

. Cold-smoked salmon

is smoked at low temperatures, has a milder smoky flavor,

while hot-smoked salmon

s consistency is

flaky with a moderately drier texture than cold-smoked.

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