St. James Smoked Nordic Salmon
Quick Facts
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Species Name
Smoked Salmon
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Origin
Florida
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Harvest Method
Hook & Line
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Range & Habitat
Europe
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Producer
Range & Habitat
St. James Smokehouse
St. James Smokehouse is one of the world's few remaining family-owned smokehouses born from a passion for perfection and true authenticity.
Originating in the Royal Burgh of Annan, Scotland, and now with a purpose-built facility in Miami USA, St. James is conveniently located to supply Europe and North America with award-winning smoked salmon. In our pursuit of excellence, we use simple and 100% natural ingredients. We begin with sustainable, responsibly-sourced salmon, Kosher salt, and brown sugar. Our devoted team of artisanal workers hand-cure each fillet and then traditionally smoke it over smoldering OAK wood. We do not use any artificial colors, flavors, weight enhancers, or preservatives. St. James Smokehouse is the world's most award winning smoke salmon company with 29 Guild of Fine Food Great Taste Awards and 7 Monde Selection Golds.
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Moist, Mild, Creamy
A reasonable resemblance to the fillet shape of Sea Bream and Snapper, however, the Blackgill surpasses those species in "Fat". The Blackgill is a deep water species that packs on "fat" to regulate body temperature. This translates to an incredible silkiness and succulence. The Paper White Cooked flesh is mild and slightly firm with incredible flake. The Blackgill is clean and opaque raw and is a formidable Sashimi and Sushi choice. With all of the creaminess of Tai and Madai, the Blackgill holds up to the most educated palates. Sashimi, Ceviche, Saute, Broil.
Moist, Flakey, Complex, Earthy
Popular and universally known by the public, the Mahi is a rock star. Well, it's a star, but Hawaii ROCKS it. You will find a deeper color in Hawaiian and South Pacific Mahi. Deeper colder waters typically pack the fat into these fish, yielding a rich, moist, flakey fillet. Mahi have great yields and are easily broken down from whole. Make a butchers day and get a "Bull" on his board.
Other Names: The name "Dover" comes from the southeastern English port of Dover, which landed the most sole in the 19th Century. That being said, don't confuse European Dover sole with America's West Coast Dover sole; They are not the same fish.