Experience the Smoked Salmon Made by Chefs, for Chefs
In 1990, Chef Gerard Parrat and I could not find a true European style smoked salmon to serve in our Seattle bistros. To create one, we began with the traditional French curing method, added a few Northwest influences to represent our new home, and smoked it on site. Soon, area chefs asked us to smoke a few sides for them too. Word spread, and today our smoked salmon is served at premium white table cloth restaurants, hotels, and fine delis. In addition to our wild Alaskan and Atlantic Salmon Lox, we also smoke in the Northwest Style: wild and farmed salmon, Rainbow Trout and Alaskan Sea Scallops. All products are small batch cured and smoked right here in Washington State. We are a certified SQF Level 2 facility, and we would be honored to be part of your offering.
- Dominique Place
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