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Stonington Smoked Salmon

Ready for Sunday brunch.

Stonington cold-smokes fresh salmon traditionally, using a room temperature bench cure and a smoldering sixteen-hour smoke. The process takes much longer than at commercial smokehouses. The results are yours to taste.

To me, Stonington’s salmon are silkier and more flavorful than most, with an unmistakable butteriness. Great with bagels, cream cheese and slices of onion and tomato.

Shipped frozen.

Stonington Smoked Salmon

M-STO 8 oz, sliced thinly
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