FINE DINING EXPERIENCE
Nulla quis lorem ut libero malesuada feugiat. Pellentesque in ipsum id orci porta dapibus. Praesent sapien massa, convallis a pellentesque nec, egestas non nisi.
Mauris blandit aliquet elit, eget tincidunt nibh pulvinar a. Sed porttitor lectus nibh. Quisque velit nisi, pretium ut lacinia in, elementum id enim.
Only the best
Finest product in = finest product out; It doesn’t matter how talented a craftsman you are, in the seafood business; quality and freshness outperform skill and mastery.
Hand selecting the wood for the smoking process falls directly behind hand selecting the fish. Just like the fish, each tree is different, that’s why we go to the saw mill in search of the finest timber to create our smoke
We don’t freeze or use frozen seafood. Scientifically, cells of fish become denatured upon freezing, whether slowly, quickly, or flash frozen. Denatured cells are changed and create an inferior product. Some methods are better than others, but one method always wins – Keep it fresh!
We use trimmed salmon fillet at the start of our preservation or curing process. When we deliver the fish to you, it will be in that same state, an entire side of salmon fillet. At times, when we are asked specifically to slice the fish, we use the vertical cut, or a sashimi style cut. No diagonal, thin, or long cuts across the top of the fillet. Simply straight down, quarter inch thick, and remove the skin.