Cured by hand and smoked in brick kilns, this salmon is finished with traditional pastrami spices to elevate an already-exquisite slab of fish. Since founder Simon Marrian began curing fish as a hobby in Kenya in the early 1980’s, the business has moved halfway around the world and stayed within the family, with their slow and steady cold smoking process phenomenally proving itself for over forty years. All of the Marrian family’s fishes are vibrant, impeccably flavored, perfectly textured, and well-balanced enough to be just as delightful on their own as with traditional accompaniments—whether strewn atop a bagel, tossed into a salad, or laid over rice. With Pastrami spices (traditionally containing coriander, mustard seeds, paprika, dark sugar, and pepper), this is our go-to pick for a smorgasbord with bagels or rye bread at its center.
This item is available by the entire side of salmon weighing approximately 5-5.5 lbs or by the Sample Pack (4 ounces).