Product #: 85021
Scientific Name: Salmo salar
Country of Origin: Chile$17.21 /LB (minimum: 1 LB)
All of our smoked products are hand-selected and produced in small batches in our custom smokehouse in Washington, DC. We only use the freshest seafood, hardwood smoke and all-natural ingredients in each of our recipes. We never use chemicals or artificial colorings. Our Smoke Masters, one of whom is a Michelin-awarded Chef have been curing and smoking the widest variety of seafood in the USsmoked seafood industry since 1984. We believe you will enjoy he results of our dedication to the highest levels of quality. - Our smoke masters have a combined fish smoking experience of over 70 years. - Our products are designed by a Michelin Recognized Chef. - We use only BAP certified farms and all of our ingredients are sustainably sourced. - Restaurant Association of Metropolitan Washington?s Best Regional Food Producer/Manufacturer for 2018 - American Masters of Taste 2019 U.S.A. Taste Champion All of our smoked products are hand-selected and produced in small batches in our custom smokehouse in Washington, DC. We only use the freshest seafood, hardwood smoke, and all-natural ingredients in each of our recipes. We never use chemicals or artificial colorings. Our Smoke Masters, one of whom is a Michelin-awarded Chef have been curing and smoking the widest variety of seafood in the US smoked seafood industry since 1984. We believe you will enjoy the results of our dedication to the highest levels of quality. Ivy City Smokehouse is the brainchild of Ron Goodman and Greg "Captain" Casten. Opening in 2016, the Smokehouse, located next door to Profish specializes in Smoked Seafood treats but also is a retail store and a restaurant. All of the products the Smokehouse produces are available here, including some of the restaurant favorites. Using only natural ingredients, and combining both the art and science so necessary to create the perfect flavor and textures (the absolute secret to all smoked seafood) Chef Ron and his expert team lead by Jesus Bercian have developed methods of smoking without parallel in the seafood world - We think you will agree! Ron graduated from the Culinary Institute in 1972 and worked as a chef for local European restaurants and hotels until opening his own restaurant in 1977. In 1982 he began smoking meats and a variety of seafood in his restaurant smoker. Garnering many accolades from both customers and local chefs in 1984 he decided to go into the seafood smoking business and found a partner who owned a local seafood processing and distribution company. This first smoking business is where our two smoke masters began working together. Along with our Ron's cooking and smoking experience he went on to get graduate degrees in biology while taking many food science courses, and became the 8th certified research chef in the country. Food has been a career long passion and we sincerely believes you will experience this dedication in every bite. Greg, who in 1989, having determined that getting quality seafood in Washington was no easy task, was determined to open a seafood wholesale company. ProFish Limited opened in November of 1989 with one pickup truck and a small rented stall in the Ivy City section of Northeast Washington DC. Today ProFish owns its building, has 26 trucks, 135 employees, and thousands of loyal customers. From within Profish's incubator, ivy City Smokehouse became its own entity. Although Ivy City Smokehouse is itself a young business, the people at the heart of the company have hundreds of years of combined experience in the seafood and food industries together. This relationship between smokehouse and seafood distributor has created a perfect blend of craftsmanship and quality. All of our products are Artisan Crafted and the other key member of the smoke master team is Jesus Bercian, who has been working with Ron and smoking high-quality seafood since 1984. His senses have been keenly honed to monitor all aspects of this demanding process, selection of the raw material, curing, and handling, smoking, and packaging are all accomplished with a passionate and experienced eye to the highest levels of quality.
Located in the Ivy City Section of Washington DC, the smokehouse creates great food with the clean flavorful taste of all natural products!
All our smoked products are produced in small batches in our custom smokehouse in Washington, DC. We only use the freshest seafood, hardwood smoke, and all-natural ingredients in each of our recipes. We never use chemicals or artificial coloring. We believe you will enjoy the results of our dedication to the highest levels of quality. Directly from our smoker to your kitchen! And while there are some serious sustainability issues in Chilean salmon aquaculture. The production system, open sea cages, leads to a great deal of interaction between the farm and the surrounding ecosystem, we specifically identify the farm from which we purchase all of our salmon, That Farm is noted for its achievements with BAP certifications and for the quality of product and the efficiency allowing the product to reach the market in the best possible conditions for smoking. For best results, the processes of smoking salmon requires the fish to be of a certain age and characteristics. Things like gaping and color are more critical, as well of time out of water. For this type of system to be sustainable there must be a great deal of monitoring conducted by the farm employees, the government, and ideally third party inspectors. The species being farmed, Atlantic salmon, is not native to the area but they do escape into the surrounding environment.
Indian candy is a style of Hot Smoking that was used by Native Americans in the Pacific Northwest. Sometimes referred to as Squaw Candy, the salmon was hung from the roof of a wooden stick built smoke house covered with a molasses based syrup and hot smoked until almost completely dry. This method retarded the degradation process and allowed for a longer shelf life. The Ivy City Indian Candy is made in the same traditional methods developed by these food pioneers over a century ago.
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