Smoked & Cured

One pound or two pounds of premium, all natural Maine Lobster. Pre-cooked and hand-picked from the claws and knuckles (CNK) of the American lobster (Homarus americanus). Delicious and tender, this wonderful lobster meat is perfect for making lobster...

Cold Smoked Balik Atlantic Salmon "Fume" - Choice of Approx. 8 oz or 1 lb Loin. Also known as the filet mignon of salmon, with a texture of butter enhanced by a perfect balance of wood smoke, Salmon Fume is the highest quality smoked fish meat...

Thin Sliced Cold Smoked Salmon - 8oz Try Samaki Smoke House's award-winning, certified organic smoked salmon. A true smoky specialty, this salmon is double cured, naturally cold smoked, and easy to peel. Fresh, farm-raised Atlantic Salmon meat seasoned...

Bottarga is the roe from grey mullet caught with hand-thrown nets, harvested, pressed and hand-cured in Clearwater, Florida. Often referred to as Mediterranean caviar, dried and artisanally cured mullet roe has been pleasing palates...

Dried and cured roe of the yellowfin tuna captures the essence of the sea, adding amazing brine flavor to any dish. Great for shaving over pasta, soups and chowders or any entree calling for the taste of the ocean.Enjoy this deliciously salty,...

Escargots from Burgundy, France 6 DOZEN per can, Net Wt. 28.2 oz (15.9 oz drained) Make your next dinner party a memorable one. An exotic delicacy of culinary elegance. Delightful to one's palate. The Helix Burgundy snail originating from France is...

Mojama tuna fillet, dry-cured in sea salt, is a rare delicacy from Andalucía. Mojama is made by curing the tuna loins for two to three days (depending on size) then, similarly with Spanish cured ham the salt is washed off and the loins are...