Houston's Top Smoked Salmon
I got started in the smoked salmon business after getting so many compliments, over the years, then requests for my smoked salmon by friends who were willing to pay for it.
I had been a nursing home administrator for 30 years and began looking for a business where people show up happy, and leave even happier. That’s when I started selling at various farmers markets in the Houston area.
It has been extremely gratifying to have so many new and repeat customers after only a short time. Now I've decided to move on to online sales where I can share my unique brand of smoked salmon to the greater public. It truly is unique (and better) than any other smoked salmon sold in grocery stores.
My smoked salmon is better than grocery store smoked salmon in a number of ways. First, it is Hickory Smoked. Hickory has a better flavor than Oak or Alder which is traditionally used. Perhaps, I like hickory because I am born and raised in Texas, and hickory is what we use for barbeque.
This may be the first reason my customers prefer my smoked salmon, however, a very close second would be that I "Hot Smoke" my salmon. Store bought smoked salmon is cold smoked, and has the look and texture of Sashimi. So right off the bat, I am breaking with two of the "long-standing" salmon smoking traditions.
But there is one more difference. I use a "wet brine" and they dry brine. Most other smoked salmon providers rub salt on the fish and that's it. I soak the fish in a "salt water solution." This gives the salmon a slightly saltier taste that, in combination with the hickory and heat, give my salmon much more flavor than the bland "store bought" smoked salmon. It may not be kosher, but it tastes fantastic!
The Smoking Process
The salmon is placed in a salt brine over night to achieve the perfect level of saltiness and flavor.
The next morning, the salmon is placed on the smoking racks and seasoned with the finest black pepper available.
Once they are seasoned, the salmon are placed in the smoker. Periodically checked on, they are taken out when they are deemed "ready."
The finished smoked salmon is allowed to cool and then placed in a vacuum sealed pack and placed in the freezer for preservation. The exact way it will arrive at your door!