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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.

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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)