Brought to you by Steelhead Food Co.Fresh Hot Smoked Salmon Portions from our Atlantic Salmon that we cut in house.Frozen Portions. Fillets of salmon that have been flavoured with the smoke from burning aromatic hardwoods. The smoke from the smouldering wood gives the salmon a distinctive smoky flavour&nbsp;and a fine texture. Suggestions:<ul><li>Appetizers, canapés - on crackers or cucumber with cream cheese</li><li>Cream cheese, smoked salmon and smoked trout pasta sauce.</li><li>Spaghetti with pesto, crushed potato and salmon recipe.</li><li>Haloumi and zucchini waffles with smoked salmon and eggs.</li><li>Smoked salmon and potato gratin.</li><li>Hot-smoked salmon crêpes and horseradish crème fraîche.</li></ul>

Brought to you by Steelhead Food Co.Fresh Hot Smoked Salmon Portions from our Atlantic Salmon that we cut in house.Frozen Portions.Fillets of salmon that have been flavoured with the smoke from burning aromatic hardwoods. The smoke from the smouldering wood gives the salmon a distinctive smoky flavour and a fine texture.Suggestions:Appetizers, canapés - on crackers or cucumber with cream cheeseCream cheese, smoked salmon and smoked trout pasta sauce.Spaghetti with pesto, crushed potato and salmon recipe.Haloumi and zucchini waffles with smoked salmon and eggs.Smoked salmon and potato gratin.Hot-smoked salmon crêpes and horseradish crème fraîche.

Canadian Atlantic Hot Smoked Salmon Portion VP - FROZEN

Product of Atlantic Canada

Brought to you by Steelhead Food Co.Product of Scotland, Scotch Boned Kippers are traditionally smoked. Kippers are cold-smoked herring fish, and they are traditionally served as a protein at breakfast in the UK. You can buy them fresh or frozen from most supermarkets, though in the US, you're more likely to find them in a can. Canned kippers don't require cooking, but fresh or frozen kippers do. You can poach them in a pan or use the more traditional method of poaching them in a jug. You can also grill or broil them in the oven, and sautéing is also a good option. 1.<a href="https://www.wikihow.com/Cook-Kipper#Making-Poached-Kippers" rel="noopener noreferrer" target="_blank" style="color: rgb(48, 117, 48);">Poached Kippers</a><ul><li>Kippers</li><li>Enough water to cover the kippers</li><li>Butter, optional</li></ul><h3>2.<a href="https://www.wikihow.com/Cook-Kipper#Cooking-Kippers-under-the-Broiler-or-Grill" rel="noopener noreferrer" target="_blank" style="color: rgb(48, 117, 48);">Kippers under the Broiler or Grill</a></h3><ul><li>2-3 pats of butter</li><li>Kippers</li><li>Lemon wedges, optional</li><li>Parsley, optional</li><li>Cayenne pepper, optional</li></ul><h3>3.<a href="https://www.wikihow.com/Cook-Kipper#Making-Saut.C3.A9ed-Kippers" rel="noopener noreferrer" target="_blank" style="color: rgb(48, 117, 48);">Sautéed Kippers</a></h3><ul><li>2-3 pats of butter</li><li>Kippers</li></ul> POACHED KIPPERS DIRECTIONS:1.Heat the water in a pot on the stove.&nbsp;Place the pot over high heat, and bring the water to a boil. You can also do this step in a large frying pan if you prefer, which will heat the water faster.<ul><li>Poaching kippers creates the least amount of smell as opposed to other methods. Kippers can be fairly potent.</li></ul> 2.	Remove the pan from the heat to add the kippers.&nbsp;The water doesn't need to stay boiling 	to cook the kippers. Take the pan off the heat and put the kippers in so you gently poach them instead of overcooking them. You can gently drop the kippers in with your hands or use tongs to lower them into the water. 3.Wait 5 minutes for the kippers to cook.&nbsp;Kippers cook pretty fast, and they're typically done in this amount of time. You can leave them for a bit longer if the kippers don't look done. They should flake apart easily. 4.Pour the water off after 5 minutes.&nbsp;Use a sieve or colander to drain the water off, but be gentle, as the kippers may break apart. You can also use a slotted spoon or tongs to gently pull them out of the water. Try serving them with scrambled eggs and toast for breakfast. You can add a bit of butter on top of each fish for flavour. Store any leftovers in an airtight container in the fridge. Eat them within a couple of days. KIPPERS UNDER THE BROILER/GRILL DIRECTIONS: 1.Pre-heat the oven and cover a sheet pan with foil.&nbsp;The oven needs to be hot before you stick the pan in, so set it to "broil." Line a baking sheet with foil, so that it won't absorb the fishiness of the kippers. In British cooking, "grilling" refers to cooking under the heating element in the oven, known as the grill. In the United States, this type of cooking is called "broiling." 2.Melt butter in a saucepan until it turns brown and nutty.&nbsp;Using 2-3 pats per kipper, heat the butter over medium heat until it's turning golden brown. Spread some on the baking tray to keep the kippers from sticking. You can heat the butter in the microwave, though you won't get the browned butter flavour. 3.Place the fish on the tray skin-side up and brush with butter.&nbsp;If your fillets have skin, put the skin facing upwards. If they don't have skin still, that's fine, too. Brush melted butter on the skin or the top side of the fish using a basting brush. 4.Cook the fish for 1 minute on the first side.&nbsp;The skin should cook for about a minute while facing up, but then you need to flip the fish so the flesh is facing upward. 5.Flip the fish and baste it again.&nbsp;Take the pan out, and turn the fish over with a spatula. Brush the top of the fish with melted butter using a basting brush, then put the pan back in the oven 6.Baste the fish another 2-3 times.&nbsp;About every 1-2 minutes, pull the pan out and add a little more butter to the top of the fish. This helps fully incorporate the butter flavor into the kippers. Cook the fish on this side for 4-6 minutes. However, if you don't want to use that much butter, just stick to basting the kippers once on each side. 7.Pull the kippers out and serve them.Plate the fish on a warm platter. For seasoning, you can squeeze lemon over the fish or add a dash of fresh cayenne pepper or a sprinkling of fresh minced parsley. You can also serve them with more browned butter. Have a grainy toasted bread on the side to accompany the fish. SAUTEED KIPPERS DIRECTIONS: 1.Heat a pan with butter over low heat.&nbsp;Set the pan on the stove, and turn the heat to low. Add 2-3 pats of butter. Once it's melted, you should have enough butter to cover the bottom of the pan 2.Add the kippers to the pan.&nbsp;Once the butter is melted, gently place the kippers in the pan. Cook them for about 3 minutes per side, or a little longer if they're not quite done after that time. You can use skinless or kippers with the skin still on for this recipe, depending on your preference. 3.Remove the kippers from the heat and serve.&nbsp;Once the fish is flaky and opaque, take the pan off the heat. You can serve these with scrambled eggs and toast for breakfast.Serve with lemon or lime wedges to squeeze over the top.

Brought to you by Steelhead Food Co.Product of Scotland, Scotch Boned Kippers are traditionally smoked.Kippers are cold-smoked herring fish, and they are traditionally served as a protein at breakfast in the UK. You can buy them fresh or frozen from most supermarkets, though in the US, you're more likely to find them in a can. Canned kippers don't require cooking, but fresh or frozen kippers do. You can poach them in a pan or use the more traditional method of poaching them in a jug. You can also grill or broil them in the oven, and sautéing is also a good option.1.Poached KippersKippersEnough water to cover the kippersButter, optional2.Kippers under the Broiler or Grill2-3 pats of butterKippersLemon wedges, optionalParsley, optionalCayenne pepper, optional3.Sautéed Kippers2-3 pats of butterKippersPOACHED KIPPERS DIRECTIONS:1.Heat the water in a pot on the stove. Place the pot over high heat, and bring the water to a boil. You can also do this step in a large frying pan if you prefer, which will heat the water faster.Poaching kippers creates the least amount of smell as opposed to other methods. Kippers can be fairly potent.2.	Remove the pan from the heat to add the kippers. The water doesn't need to stay boiling 	to cook the kippers. Take the pan off the heat and put the kippers in so you gently poach them instead of overcooking them. You can gently drop the kippers in with your hands or use tongs to lower them into the water.3.Wait 5 minutes for the kippers to cook. Kippers cook pretty fast, and they're typically done in this amount of time. You can leave them for a bit longer if the kippers don't look done. They should flake apart easily.4.Pour the water off after 5 minutes. Use a sieve or colander to drain the water off, but be gentle, as the kippers may break apart. You can also use a slotted spoon or tongs to gently pull them out of the water. Try serving them with scrambled eggs and toast for breakfast. You can add a bit of butter on top of each fish for flavour. Store any leftovers in an airtight container in the fridge. Eat them within a couple of days.KIPPERS UNDER THE BROILER/GRILL DIRECTIONS:1.Pre-heat the oven and cover a sheet pan with foil. The oven needs to be hot before you stick the pan in, so set it to "broil." Line a baking sheet with foil, so that it won't absorb the fishiness of the kippers. In British cooking, "grilling" refers to cooking under the heating element in the oven, known as the grill. In the United States, this type of cooking is called "broiling."2.Melt butter in a saucepan until it turns brown and nutty. Using 2-3 pats per kipper, heat the butter over medium heat until it's turning golden brown. Spread some on the baking tray to keep the kippers from sticking. You can heat the butter in the microwave, though you won't get the browned butter flavour.3.Place the fish on the tray skin-side up and brush with butter. If your fillets have skin, put the skin facing upwards. If they don't have skin still, that's fine, too. Brush melted butter on the skin or the top side of the fish using a basting brush.4.Cook the fish for 1 minute on the first side. The skin should cook for about a minute while facing up, but then you need to flip the fish so the flesh is facing upward.5.Flip the fish and baste it again. Take the pan out, and turn the fish over with a spatula. Brush the top of the fish with melted butter using a basting brush, then put the pan back in the oven6.Baste the fish another 2-3 times. About every 1-2 minutes, pull the pan out and add a little more butter to the top of the fish. This helps fully incorporate the butter flavor into the kippers. Cook the fish on this side for 4-6 minutes. However, if you don't want to use that much butter, just stick to basting the kippers once on each side.7.Pull the kippers out and serve them.Plate the fish on a warm platter. For seasoning, you can squeeze lemon over the fish or add a dash of fresh cayenne pepper or a sprinkling of fresh minced parsley. You can also serve them with more browned butter. Have a grainy toasted bread on the side to accompany the fish.SAUTEED KIPPERS DIRECTIONS:1.Heat a pan with butter over low heat. Set the pan on the stove, and turn the heat to low. Add 2-3 pats of butter. Once it's melted, you should have enough butter to cover the bottom of the pan2.Add the kippers to the pan. Once the butter is melted, gently place the kippers in the pan. Cook them for about 3 minutes per side, or a little longer if they're not quite done after that time. You can use skinless or kippers with the skin still on for this recipe, depending on your preference.3.Remove the kippers from the heat and serve. Once the fish is flaky and opaque, take the pan off the heat. You can serve these with scrambled eggs and toast for breakfast.Serve with lemon or lime wedges to squeeze over the top.

Scotch Boned Smoked Kippers - 200g - FROZEN

Neptune

This Smoked Trout has an irresistible smokey flavor with a subtle buttery taste. Hot Smoked at Den Besten Trout Farm in Langton, ON.They specialize in farm raised rainbow trout. They smoke their own fish with real apple wood, in a few different flavours. Suggestions:<ol><li>Serve with crackers, softened cream cheese and capers.</li><li>Tossed into a green salad with a lemony dressing.</li><li>Stirred into hot pasta with a light tomato sauce, green onions, fresh parsley and extra-virgin olive oil.</li></ol>

This Smoked Trout has an irresistible smokey flavor with a subtle buttery taste.Hot Smoked at Den Besten Trout Farm in Langton, ON.They specialize in farm raised rainbow trout. They smoke their own fish with real apple wood, in a few different flavours.Suggestions:Serve with crackers, softened cream cheese and capers.Tossed into a green salad with a lemony dressing.Stirred into hot pasta with a light tomato sauce, green onions, fresh parsley and extra-virgin olive oil.

Den Besten - Smoked Rainbow Trout Manitoulin Island - FRESH

Den Besten Trout Farm

Brought to you by Steelhead Food Co. Cold-smoked Canadian Atlantic salmon, apple cider infused, thinly sliced, 200g, sold per piece.&nbsp;&nbsp;Made with a traditional&nbsp;recipe with real apple cider at Canada Smoked Fish in Mississauga, ON Cold-Smoked Salmon is preserved with a combination of salting and smoking, so the flavour can be slightly salty and slightly smoky. Because lox is only brined, the flavor is very different. It's much more briney and there's no smoky flavor whatsoever. Cold-smoked salmon is smoked below roughly 90 degrees Fahrenheit, while hot-smoked salmon is smoked above approximately 120 degrees. The temperature difference results in cold-smoked salmon and a fresher and less smoky flavour, while the hot-smoked version is much smokier. A few suggestions:<ul><li>Makes a great appetizer - With crackers, softened cream cheese and capers.</li><li>Tossed into a green salad with a lemony dressing.</li><li>Stirred into hot pasta with a light tomato sauce, green onions, fresh parsley and extra-virgin olive oil.</li></ul>

Brought to you by Steelhead Food Co.Cold-smoked Canadian Atlantic salmon, apple cider infused, thinly sliced, 200g, sold per piece.  Made with a traditional recipe with real apple cider at Canada Smoked Fish in Mississauga, ONCold-Smoked Salmon is preserved with a combination of salting and smoking, so the flavour can be slightly salty and slightly smoky. Because lox is only brined, the flavor is very different. It's much more briney and there's no smoky flavor whatsoever.Cold-smoked salmon is smoked below roughly 90 degrees Fahrenheit, while hot-smoked salmon is smoked above approximately 120 degrees. The temperature difference results in cold-smoked salmon and a fresher and less smoky flavour, while the hot-smoked version is much smokier.A few suggestions:Makes a great appetizer - With crackers, softened cream cheese and capers.Tossed into a green salad with a lemony dressing.Stirred into hot pasta with a light tomato sauce, green onions, fresh parsley and extra-virgin olive oil.

Canadian Atlantic Cold Smoked Salmon Infused with Apple Cider VP - FROZEN - 200g

Candied Wild Smoked Salmon is a local specialty from Canada's West Coast Candied salmon, sometimes called&nbsp;Indian Candy&nbsp;is brined, sugared and heavily smoked, creating a very flavourful, slightly chewy treat. SeaChange Candied Pink Salmon is heat processed, so that it will keep without refrigeration, allowing you to share this delicious local delicacy with friends or colleagues around the world. Simple Serving SuggestionsTop a bed of greens with candied salmon, broken into bite-sized pieces, or enjoy with fresh baguette and a glass of dry white wine. IngredientsWild pink salmon, sugar, sea salt, soy sauce (filtered water, certified organic whole soy beans, certified organic wheat, sea salt, brewing starter – aspergillus sojae), spices, natural hardwood smoke. SourceBritish Columbia Shelf Life5 years StorageRefrigerate after opening *Product of Canada

Candied Wild Smoked Salmon is a local specialty from Canada's West CoastCandied salmon, sometimes called Indian Candy is brined, sugared and heavily smoked, creating a very flavourful, slightly chewy treat. SeaChange Candied Pink Salmon is heat processed, so that it will keep without refrigeration, allowing you to share this delicious local delicacy with friends or colleagues around the world.Simple Serving SuggestionsTop a bed of greens with candied salmon, broken into bite-sized pieces, or enjoy with fresh baguette and a glass of dry white wine.IngredientsWild pink salmon, sugar, sea salt, soy sauce (filtered water, certified organic whole soy beans, certified organic wheat, sea salt, brewing starter – aspergillus sojae), spices, natural hardwood smoke.SourceBritish ColumbiaShelf Life5 yearsStorageRefrigerate after opening*Product of Canada

Sea Change Candied Wild Smoked Salmon - 70g

Sea Change Seafoods

Canadian wild Smoked Salmon&nbsp; Our most popular Canadian gift item, these packages each hold a gold pouch of wild smoked sockeye salmon, the reddest of the salmon species. The salmon is lightly salted and smoked with hardwood smoke, allowing the rich flavour of the sockeye salmon to come through. The gold pouch has been heat processed and keeps without refrigeration until it is opened.&nbsp; Simple Serving SuggestionsLayer a sesame cracker or toasted baguette with cream cheese, capers and thinly sliced red onions, and top with smoked sockeye salmon. IngredientsWild sockeye salmon, sea salt, natural hardwood smoke SourceBritish Columbia Shelf Life5 years StorageRefrigerate after opening *Product of Canada

Canadian wild Smoked Salmon Our most popular Canadian gift item, these packages each hold a gold pouch of wild smoked sockeye salmon, the reddest of the salmon species. The salmon is lightly salted and smoked with hardwood smoke, allowing the rich flavour of the sockeye salmon to come through. The gold pouch has been heat processed and keeps without refrigeration until it is opened. Simple Serving SuggestionsLayer a sesame cracker or toasted baguette with cream cheese, capers and thinly sliced red onions, and top with smoked sockeye salmon.IngredientsWild sockeye salmon, sea salt, natural hardwood smokeSourceBritish ColumbiaShelf Life5 yearsStorageRefrigerate after opening*Product of Canada

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