Smoked fish are fish products, made from different fish or fish parts treated with fresh smoke.
Hot & Cold Smoked Fish
Smoked Sliced Salmon, Cold Smoked Mackerel, Whole Fish VP (kosher),
Hot Smoked Mackerel, Whole Fish VP,
Cold Smoked Herring VP (kosher)
Hot Smoked White Fish Whole VP (kosher)
Cold Smoked White Fish Whole VP (kosher)
Pink Salmon – Oncorhynchus Gorbuscha
Pink salmon caviar has pleasant orange color. High grade pink salmon Caviar has roe that is 3.5 mm or larger
Coho Salmon – Oncorhynchus Kisutch
This species is generally last to spawn, as it arrives to Alaska late in the season. The roe is ruby red and typically larger than pink salmon roe. For good grade Coho Salmon Caviar, expect roe size of 4.5mm or larger.
Keta – Chum Salmon – Oncorhynchus Keta
This is the most popular species of salmon roe. Keta Caviar is prized for it’s larger size with the roe being around 5 mm in size. Keta roe is pale red in color, long shelf life and mild taste.
King Salmon – Oncorhynchus Tshawytscha
This species arrives in Alaska early summer. Keta roe is large, ranging from 5mm to larger sized caviar. The roe is almost red in color with orange hue of color. It has robust flavor and a nice pop when consumed.