National Spokesperson who works tirelessly on behalf of Family Reach and families who have a child fighting cancer.

All smoked seafood is required, by the Department of Agriculture, to be brined in a salt solution before smoking, in order to enhance shelf life. The Smokehouse utilizes a "dry" brine formula (salt and sugar). This process removes liquid and cures the salmon. Another brining process often used by other processors is soaking the salmon in a "liquid" brine; however, the shelf life would be much shorter than dry brining and would therefore require the use of sodium nitrate and benzonate. One of the reasons liquid brines are used is that the liquid adds weight to the product. The Smokehouse does not follow this procedure. All of our products are dry brined and completely natural, without any preservatives added.

There are two types of smoking procedures: hot and cold smokes. Hot smoked fish has to meet a minimum of 145 degrees internal temperature for 20 minutes, completely cooking the fish. Hot smoked fish, such as trout and salmon, have a longer shelf life than cold smoked fish. Cold smoked fish reaches only 80 degrees internal temperature; therefore, this product is not completely cooked. It is also fair to say though, that it is not raw either.

Most of our fish products are cryovaced. This type of packaging seals the fish in a vacuum-sealed envelope. However, due to handling, sometimes a seal can break. This does not mean that the product is bad. It simply needs to be repackaged for selling.

To guarantee freshness, The Smokehouse only smokes fresh salmon that is flown in daily. Most other smokers are not so selective. They often purchase frozen fish, which is usually lacking in oil and color. Then, to restore color, both red and yellow dyes are injected. Oil can also be injected back into the fish. The Smokehouse does not use any coloring agents or additives to its brand. All our smoked fish are Hand Sliced and packaged for a truly Artisanal product.

The Smokehouse's Smoked Salmon and Smoked Trout were awarded double Gold Medals for "Excellence" by the "Chefs in America" council.

The quality of our products has been reinforced by our prestigious client list, among them, Ogden, Dobbs and Marriott Food Services, NYC hotels, restaurants and Tri-State area country clubs and gourmet shops. We are happy to include you into our ranks of fine establishments and satisfied customers.

For stores, supermarkets, etc., it is recommended that you should fill your display case with one week’s supply of our products. If you have any remaining inventory, it can be frozen. This is not to say the product will only last a week. In fact, the salmon will last up to three weeks, however, it can remain frozen for 90 days. The frozen salmon should be defrosted slowly in the refrigerator. The taste and texture will not be affected since our salmon was not previously frozen.

  1. What is the difference between Lox and Nova?
    Before refrigeration, fish were cured in salt as a preservative. "Lox" refers to salmon that is cured. It is usually salty. "Nova" is a generic term meaning "smoked." At the turn of the century, most smoked salmon was from Nova Scotia. Therefore, the term "Nova" was used to mean "smoked" salmon. Today, any style of smoked salmon can be referred to as "Nova."
  2. What is the difference between Norwegian, Irish and Scottish Smoked Salmon?
    First, they are all different styles of smoking salmon. Norwegian Smoked Salmon is an oilier fish.  It is cold smoked and mildly salted with just a bit of hardwood smoke flavor. Irish Smoked Salmon has a heavier smoked flavor.  It is also cold smoked over hardwoods, but for a longer period of time.
    Scottish Smoked Salmon is marinated in scotch and then cold smoked over Hardwood.  The buttery flavor of this salmon is the best.  The flavor is quite smokey and very rich.
    Pastrami Smoked Salmon has a rub consisting of cracked pepper, coriander and other spices giving the fish a distinct flavor.  It is cold smoked and mildly salted with just a bit of hardwood smoke flavor.  This style of smoking is a natural complement to the traditional smoked salmon.
  3. How long is the refrigerated shelf life of smoked salmon in a vacuum pack?
    Unopened, it will keep two to three weeks in the refrigerator. Once it is opened, it will usually last two to three days.
  4. Can I freeze smoked salmon?
    Yes, up to three months. However, to preserve the flavor, it should be slowly defrosted in the refrigerator.
  5. What is the recommended serving size per person?
    Appetizer:  Two to three slices 
    Entree:  Four to five slices
  6. Why is salmon salty?
    The Department of Agriculture requires all smoked fish to be brined or cured in salt before smoking. This process enhances the shelf life. The Smokehouse uses the minimum amount of salt allowed by law.
  7. Is any one style of smoked salmon less salty than the others?
    No. However, there will be differences among the individual smokehouses or brands, as they each have their own "recipes."
  8. Is the oil in salmon good or bad for you?
    It is good for you because it contains "Omega-3 Oil" which lowers the bad cholesterol.
  9. Define "hot smoked" and "cold smoked."
    These terms refer to the temperature in which the salmon is smoked:
    Hot smoked:  The internal temperature of the fish must remain at a minimum of 145 degrees for at least 20 minutes.
    Cold smoked:  The internal temperature of the fish must stay below 80 degrees for a minimum of 20 minutes.
  10. What does "Kosher" mean?
    To become Kosher, the preparation process must be under Rabbinical law and Supervision, using separate utensils, sinks and equipment.
  11. Which fish are considered Kosher?
    Any fish that has fins and scales can be Kosher.
  12. How should smoked products be shipped?
    A frozen gel pack should be next to the fish package, and then they should be wrapped in bubble wrap or thermal wrap and placed into an insulated (Styrofoam lined) box. The fish can then be shipped overnight, or two day ground in the winter.
  13. How do you protect seafood from spoiling?
    Keep it away from sunlight, heat and air. These things will cause bacteria to grow.
  14. How can bacteria and parasites be killed?
    Through the brining process or freezing
  15. What are the signs that food is beginning to spoil?
    An "off" smell, color change and/or fungus growth.
  16. Which salads need to be refrigerated or cannot sit out for an extended period time?
    Any salad made with egg-based mayonnaise.
  1. How many preparations of caviar are there?
    Fresh, Pasteurized and Pressed
  2. What are the different kinds of caviars?
    Caspian Sea Caviar (Beluga, Osetra, Sevruga)
    American Sturgeon Roe
    American Paddlefish Roe
    Wild American Hackleback Roe
    Salmon Roe
    Whitefish Roe
    Lumpfish Roe
    Chinese Kaluga Roe
  3. How is caviar packaged and sold?
    Vacuum packed in glass containers:  1, 2, or 4 oz. sizes.
    Tins:  Original tins of 1.8 kg or 500 grams, and 1, 2, 4, 7 and 14oz. sized tins.
  4. How long can you keep caviar in the refrigerator?
    Once it has been re-packed from the original tin, it will last, unopened, up to three weeks.
    Once the re-packed tin has been opened, it should be consumed within two to three days.
  5. Can you freeze caviar?
  6. Can you ship Caviar?
    If packaged properly with gel packs and in an insulated box, then ONLY by overnight mail.

There are traditional seafoods served during the Holidays. These products must be Kosher. Any fish that is Kosher must have both fins and scales. (Eel, sturgeon, lumpfish, shark and all shellfish are not Kosher.) Salmon Inlet's Kosher designation is "Tablet K". This symbol is printed on all of our Kosher packages.A holiday feast could include the following Kosher platters, all custom made in our Mamaroneck facility:

Smoked Salmon (your choice of style)
Baked Salmon
Sable (can be folded like luncheon meats)
Sliced Onions
Sliced Tomatoes
Small tray of bite-size Herring with Onions in Sour Cream served on a bed of lettuce.
Whole Whitefish, butterflied, stuffed with Whitefish Salad
(whitefish salad consists of 80% whitefish meat, 15% mayonnaise, 5% mustard, dill and chopped pickles)

Of course, The Smokehouse is happy to prepare any customized platters you may have in mind, or any combination of the above.  Please order you platters ahead of time so that we can have them prepared and ready for your pick up.  All of our platters will be decorated and ready to present.  We hope you have a Happy Holiday.