There are countless ways to serve up smoked and cured salmon. Your Haggen seafood department is proud to feature a great selection that includes five distinct methods of smoking and curing. Try them all and pick your favorites!
The salmon is salt-cured or brined without cooking, leading to a silky, rich texture.
Named for its Nova Scotia origins, this salmon is cold-smoked after being cured or brined.
A traditional Scandinavian preparation that includes the use of peppercorns, juniper berries, plus a touch of aquavit or brandy during the curing process.
Salmon is slowly exposed to smoke at about 80 degrees for several days, resulting in a moist and silky texture with a delightfully smoky flavor.
Hot smoke engulfs the salmon, cooking the meat all the way through for a drier, flaky texture with rich smokiness throughout.