Cold Smoked Fish

In cold-smoking process , the fish is slowly smoked, often for 10 hours or more, at a temperatures under 110 degrees F.

At this temperature the fish is not cooked, just slightly dried and infused with smoke flavor. It remains especially moist and tender.

Cold Smoked Fish
7 results
Cold smoked  Halibut 1lb ( Палтус )
Sold Out
Salmon Lox Sliced 8oz
Salmon Jerky 16 oz
Sold Out
Capitan Cold Smoked Sliced
Sale
Korushka- Zubatka Dried
Salmon Lox with Black Pepper and Garlic Rub 8oz
Korushka Cold Smoked 16oz
Left Continue shopping
Your Order

You have no items in your cart