Classic Sliced Smoked Salmon

Description: Many have tried, none have matched the satiny texture and delicate taste of our smoked salmon. Harvested from the icy waters of the North Atlantic, then cold-smoked in our own smokehouse according to our slow and steady five-day method. Sliced by hand. Fresh, fragrant, truly sublime.

Conservation: Three weeks refrigerated
Shipping: Perishable ï¿½ ships FedEx Overnight with Stay-Freshï¿½ packing

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Sku#	Details	Price	Quantity
GN44	8.8 oz. Petrossian Smoked Salmon - serves 2-3	$49.00		Add to cart
GN55	1.1 lbs Petrossian Smoked Salmon - serves 4-6	$95.00		Add to cart
GN52	2.2 lbs Petrossian Smoked Salmon - serves 8-12	$150.00		Add to cart

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Specialty & Smoked Fish

More than sixty years ago, after introducing Paris to caviar, the Petrossian brothers wanted to show the world another Russian delicacy – smoked salmon. They built the first salmon smokehouse in France and began smoking the fish with a secret family recipe. That recipe is still in use today, with a rigorous five day smoking process to bring out the more exquisite flavors.

Savor Petrossian smoked salmon with toast points or a crusty baguette, accompanied by a glass of icy Russian Vodka or Brut Champagne.

Petrossian only takes the finest salmon pulled from the North Atlantic.
Our hand-salted dry-curing technique ensures the smoked flavor is evenly distributed for a consistent flavor and texture.
Our salads and roes are an affordable treat to accompany smoked fish.

FAQ for Specialty & Smoked Fish

Where is it from?

Petrossian Salmon is fished from the cold waters of the North Atlantic.

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How is it sliced?

Our salmon is hand-sliced with a "Honeycombed" knife. Our pre-packed salmon is separated with plastic interleaves.

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How to serve?

In its purest form otherwise the taste of the salmon is altered. All condiments, particularly lemon, disagreeably change the taste of Petrossian smoked salmon.

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Portions?

One to two large slices per person is sufficient, approximately 3 to 3 ½ ounces.

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What to serve with it?

Toast points or a baguette are perfect for eating with our smoked salmon. A Russian vodka (Moskovskaya or Stolichnaya) served on the rocks or a brut champagne make a nice accompaniment.

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Is it salty?

Our process of dry curing lends itself to a more balanced effect, and is less salty.

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Hand salt vs. brine solution

More commonly used, a brine solution fills a vat and the salmon are thrown in, often laying on top of each other causing uneven results. Petrossian hand salts our salmon two at a time focusing on the center of the fish. When the salmon hang in the smoking room the salt drifts down resulting in a more evenly salted fish.

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Fresh vs. frozen

Petrossian salmon is fresh, with no preservatives to compromise flavor. Freezing the salmon tends to dry out the fish but we do have some customers that always order twice the amount they need & freeze half.

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Cold smoked vs. Hot smoked

Cold smoking is an exacting process that involves such factors as humidity and other atmospheric conditions. It is done slowly, with great care in traditional ovens that use a special, secret blend of wood essences. The temperature never rises above 83 degrees Fahrenheit. This process creates a very silken texture in the salmon. Hot smoking creates a more baked, flaky effect for the fish.

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Garnishes?

Dill, parsley or chives complement the salmon in color for beautiful presentation, but we strongly recommend against serving condiments such as lemon with the salmon.

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Health?

Despite its reputation as being a fatty fish, salmon is less in fat than one lean slice of meat.

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How to preserve?

Kept sealed and refrigerated, your salmon will remain fresh for two weeks. Once opened, it should be eaten immediately.

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Portions?

One to two slices per person is sufficient, approximately 3 to 3 1/2 ounces.

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How long does it last?

Petrossian smoked salmon is fresh, never frozen, delicately smoked without added preservatives to compromise flavor. It is shipped in sealed packages to prolong freshness. Kept sealed and refrigerated, it will remain fresh for up to two weeks. Once opened, it should be eaten immediately.

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