My friend and packing assistant Colby says the smokiness at first reminds him of summer sausage, but the texture was creamy and delicious. He raves about it and I think you will too.
This smoked salmon is available skin-on in a 5 to 6 ounce package, or in my favorite application: a 7-ounce package with two kebabs: think of the most luxurious lolly pop you’ve ever tasted. I like the kebabs because they’re so easy to eat, and because there’s no skin there’s more surface area to absorb the smoke flavor. This farm-raised Atlantic salmon is smoked by Grindstone Neck of Maine, based in Winter Harbor. Winter Harbor is on the Schoodic Peninsula, which is just northeast of Mt. Desert.
If you have concerns about the sustainability of farm raised salmon feel free to get in touch to discuss. As a fisheries manager I’m OK with this option, especially knowing where it’s grown. Also FYI the kebabs are more expensive only because they require a larger box (they’re too long to fit in normal boxes).