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!