Smoked & Cured

Samaki Cold Smoked Balik Salmon "Fume" - Approx. 0.8-1 lb Loins   Also known as the filet mignon of salmon, with a texture of butter enhanced by a whisper of wood smoke, Salmon Fume is the highest quality smoked fish meat available. This...

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...

These delicious umami spheres are made from the bottarga (cured roe) of Norwegian Arctic Cod, also called "Skrei" by Bottarga Boreale. They produce a mild roe with a low fat content and pleasant mouthfeel. In taste and texture, it's similar to...

Lighter in flavor than most other dry cured roes, cod bottarga is a great choice for those that find tuna and mullet roe "too strong". The cold water eggs come from Norwegian arctic cod called "Skrei". These fish produce roe with a 2.6% fat content,...

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...

In the coastal and island regions of Spain and Italy, local chefs know better than to waste a single part of precious bluefin tuna. Even the heart of the fish becomes a delectable treat that can enhance Mediterranean seafood and pasta...

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...