Primo - $26/lb
These long pieces look elegant and taste great - the perfect combination of muscle and fat. Each portion weighs about 4 ounces, an ideal size to split into appetizers or serve as a main course.
Fat Boys - $22/lb
These thick cuts come near the head of the salmon, where the muscular flesh is thicker (but the belly meat can be paper-thin). Eat them as is, or crumble them to make creamy smoked salmon pasta or a delicious omelet.
Salmon Belly - $35/lb
What do we do with the trimmed belly? We make salmon bacon! This high-fat delicacy might be too rich for some tastes, but most folks think it's a slice of heaven.
Collars - $20/lb
These come from the oil-saturated flesh near the salmon's head. The shape or color is often irregular, but the taste is consistently delicious.
Tails - $15/lb
The thin, lean meat near the fish's tail absorbs more salt and smoke flavor especially when we put the tails on the bottom racks of the smokers.
Fingerlings - $18/lb
These cuts come just past the tail, where the flesh is still more muscle than fat. Each portion measures about 2 ounces, a perfect size for appetizers.
Smoked Salmon Quiche
$3.75 per slice / $14 whole quiche
Smoked Salmon Chowder (Gluten Free)
$4.50 for 9 oz. / $7 for 15 oz. / $13 for 30 oz.
All products are available Thursday, Friday, & Saturday at the Hookline Fish Company smokehouse during regular retail hours.
Smoked Salmon Paté
$5 for 2.7 oz. (one slice)