Here's Leslie holding the perfect Atlantic salmon on a recent visit to New Brunswick.
A soulful, wintry view of Frenchman's Bay from Hancock, Maine.
The art of hand filleting in preparing a side of salmon for the smoker.
|
Fresh Smoked Salmon shipped directly from Downeast Maine!
Celebrate with Smoked Salmon
Click here to order now!
The Japanese use the word, "unami" the 5th sense, or "delicious flavor."
We say Richard Penfold's smoked salmon is loaded with it!
We love to eat smoked salmon as it is always a marvelous treat no matter
how it is prepared. Knowing that you share in our passion, we set on a quest to
find the best smoked salmon available anywhere.
It was a challenge, but we met with success in Downeast Maine.
The unmistakable quality and taste of freshness, the buttery texture,
the sublime taste of smoke, the
small droplets of fish oil lightly covering the delicate coral-colored crust are the
trademarks found only in premium, fresh, smoked salmon.
We have found it in renowned master-smoker Richard Penfold’s award-winning
smokehouse located in the Downeast coastal community of Stonington, Maine.
Stonington Sea Products is an artisanal smokehouse where award-winning smoked
salmon has been produced for years with care and respect by Richard and his crew.
We at It’s a Maine Thing are happy to make his products available to you. Shipped
directly from the smokehouse, the smoked salmon is carefully packed in insulated
boxes and shipped within days of processing. It always arrives at its destination
via UPS cold, fresh, and ready to eat. This delicacy is a thoughtful offering for the
foodies on your holiday gift list or as a treat for yourself to serve when holiday
entertaining.
The formula is simple…start with fresh, healthy fish and handle them with care
and respect. Stonington Sea Products begins with prize-winning, ocean harvested
salmon that are raised in the choppy, clean waters of the Bay of Fundy
in the Gulf of Maine. Within hours of being harvested the fresh salmon are
trucked to Stonington where the old world, artisanal process of smoking begins.
The salmon are treated with care by carefully hand rubbing kosher salt and
brown sugar on the top of each fillet. The dry-curing process actually removes
water from the salmon fillets resulting in their firm texture. After six hours the fish
are carefully rinsed by hand under a cascade of clean, fresh spring water.
After resting, the fish are placed in an artisanal kiln where they smoke for sixteen hours
absorbing only the essence of the wood flavors. The smoke from the small smudge fire of
hardwoods and fruitwoods slowly burns in the smoking drawer as it fills the chamber of
the kiln. A true master-smoker like Richard Penfold carefully monitors the fires and the
fish during the entire smoking process. A fire that is too strong or too weak can create
unsuccessful results.
The smoking is complete when the flesh on the top of the fillets is
distributed with the droplets of oil (healthy Omega 3’s) that have formed along the
rich, coral-colored crust, as you can see in the picture below.
The smoked salmon is then sliced and packaged in a safe,
clean HCAAP approved environment. All of this can only be achieved by applying the
highest of standards, a passionate understanding of salmon and years of experience.
Click here to order now!
These products are kosher selected and approved.
Live Strong. Love Strong. Eat Fish
The Rockland, Maine Community Christmas Tree, 2007
Made from Lobster Traps from Brooks Trap Mill.
|
