Thursday and Saturday drops will be getting our wild salmon lox! Wild local salmon sides are brined for 24 hours and cold smoked for 24 hours. The salmon sides are then sliced by hand and portioned. This process is labor-intensive but well worth it. I hope you will enjoy your lox! I wouldn’t do anything particularly fancy with it, it’s too good just the way it is. Get some bagels and go nuts!

This week we have cold smoked Bodega Bay King salmon. Lox! The fish were frozen during the height of the local salmon season. They are currently sitting in brine waiting to go into the smokehouse for 24 hours. When they emerge, the smoked salmon sides will be sliced and portioned.