From Hudson Valley Magazine, an article about how Hookline Fish Company got started and how our smoking process creates some of the best smoked salmon around. 

"A few miles outside Kingston on Route 28 there's a cluster of shops that weekenders call Gourmand Alley. Blue Mountain Bistro-to-Go is among them, and there's a wine store, a wonderful cheese shop, and a fresh pasta market. Recently, Hookline Fish Company added delicious hot-smoked salmon to the line-up."

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From Ulster magazine, here is an article about the gourmet food shops that make up a short stretch of State Route 28 between Kingston and Woodstock. Hookline Fish Company is proud to be part of that group.

"The salmon is sliced and soaked for at least eight hours in 24-pound batches among three tubs of brine with a specific salt-to-sugar ratio. Afterward, each slice is individually patted dry and checked for bones. Then they’re air-dried on a rack to allow a pellicle – or thin sticky coating – to form, which seals in the moisture."

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From the Daily Freeman of Kingston, NY, comes an article about how Good Friday and Passover mean good business for local fish purveyors, including Hookline.

"In the Pacific Northwest, it’s just what the average person does. The practice of smoking salmon in the one’s backyard is, in many ways, a sort of birthright. Skip Card, no doubt, inherited the zeal from his native Tacoma, Washington, and now shares the specialized delicacy with New Yorkers, specifically those in the Mid-Hudson region."

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