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Skipper Otto's Hot Smoked Salmon with Pepper 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. It makes for a great addition to brunch, or on a charcuterie board. The coarse ground pepper adds a nice spicy zing to its smokey profile.
Ingredients: Wild Chum Salmon, Salt, Black Pepper, 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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