Oven Smoked

What is oven-smoked salmon?

‘Hot’ or ‘oven smoked’ salmon actually cooks during the smoking process. ‘Oven-smoked’ salmon is placed in the smoker and taken to temperatures that exceed 145°F for at least 30 minutes. The result is firmer and flakier than cold smoked fish but more moist than grilled or barbecued fish. This unique texture is the result of the careful balance of controlled smoking time and temperature– a skill that St. Mary’s prides itself in. The results speak for themselves.  

What are the features and benefits of oven smoked strips to the Food Service Operator ?

• Strips are fully cooked and ready to eat - no additional prep time
• IQF format allows easy portion control and yield management
• Can be conveniently added to pasta and salads by simply thaw and serve methods – already seasoned and ready to add
• Can be easily substituted for other protein as a more healthy alternative – think the worlds fastest ‘smoked salmon ‘Caesar salad instead of the standard chicken Caesar

What brands and packs are available?