Skipper Otto's Hot Smoked Candied Salmon with Maple is quite different from cold smoked salmon (also known as Lox). Hot Smoking is a curing process that is done at a higher temperature, effectively cooking the salmon as well as adding a smokey flavour to it. Candying the salmon is essentially glazing the fish with brown sugar, and in this case, maple syrup, while smoking it. It makes for a great addition to brunch, or on a charcuterie board. Maple syrup gives this candied salmon a deeper sweet flavour that compliments its smokey profile.
Ingredients: Wild Chum Salmon, Salt, Sugar, Maple Syrup, Natural Hardwood Smoke.
Based in Vancouver, BC, Skipper Otto’s Community Supported Fishery creates a direct connection between local fishermen and consumers with the joint goal of protecting ocean resources and improving our local food system. The team uses low impact fishing practices, offering sustainable and local Canadian seafood.
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