Smoked Alaska Sockeye Salmon
Made by our friends Drifters Fish, this Wild Alaska smoked sockeye salmon is sustainably harvested onboard a small boat through the bright long days of June & July over in Prince William Sound. Gently smoked over alder wood and hand packed into a reusable glass jar, it's ready to eat.
Once opened, the smoked salmon should be refrigerated and enjoyed within a week.
With a salty, smoky flavor, we love to enjoy it with cheese and crackers, breakfast scrambled eggs, in a rice bowl, or straight out of the jar.
Savor the taste of summer with Drifters Fish smoked wild salmon.
**This product listing is for one jar**
About Drifters Fish: Michael and Nelly hand are the fishermen and owners of Drifters Fish. Drifters Fish is a small operation. Nelly and Michael Hand work alone on their 31-foot boat, The Pelican, and catch 2,000 to 5,000 pounds of Pacific salmon a week during the season.
Ingredients: Wild Sockeye Salmon, Salt, Pure Cane Sugar, Natural Alder Smoke
Net weight: 6.5 oz
A Sea of Flavor
Over and over again, we fall in love with seaweed's culinary potential. From the depth it brings to broth and soup, to the savory burst of flavor on avocado toast, to the umami richness of seaweed flakes on a crispy fried egg, seaweed is endlessly versatile and inspiring. You'll find that it lends a savory balance to rich and sweet foods, a punch of seasoning to mild flavors, and a briny backbone to just about anything. Use it anywhere you use salt and taste the difference.
A Nourishing Green
We cringe to call it a "superfood", overused as that word is, but the truth is... seaweed is rich! In nutrients, fiber, and protein. Every sprinkle of seaweed flakes is packed with essential vitamins and minerals like iodine, calcium, iron, potassium, magnesium, and B vitamins. Seaweeds contain omega-3 fatty acids and compounds like fucoidan, which has been shown to have anti-oxidative and anti-tumor properties.
A Salty Climate Solution
Ecologically speaking, seaweed is a regenerative and healing "plant." The ocean absorbs 40% of the carbon we release into the atmosphere, which acidifies the water and prevents shellfish and corals from growing their shells and skeletons. Absorbing the carbon into seaweed can offset that damage, without the environmental pitfalls of industrialized farming.
