Our recipe is silky smooth and rich in flavor.  At first it is very recognizable to Salmon fans but then quickly rewards the palate with other subtle flavors.  You'll find increased smokiness followed by some citrus and a bit of spice that comes from horseradish and cayenne pepper.  The increased smokiness comes from hot smoking the fish.  Kippered Salmon is less common than lox since there is more handcrafting involved in producing and packaging the product.  This includes whole Salmon sides, fillets, or spreads.  

FINN’S Salmon is imported from Norway.  The Salmon we use is under three years of age.  This preserves the full freshness and flavors.  It is immersed in a brine before being taken directly to the smokehouse. 


Kippered Salmon is smoked at increasingly high temperatures until it is baked or “kippered.” Because it is cooked, Kippered Salmon is safer to eat.  Lox, unlike Kippered Salmon, is not cooked and preserved only to a point solely from the preservatives infused through the smoke.  Cold smoked Salmon is less smoky and best suited for machine slicing.  The oily and firm texture produces thin slices that are then vacuum packed.  These products are ubiquitous in grocery stores and markets.  Hot smoked or Kippered Salmon is more rare.   


We’ve all seen the photos of Salmon leaping out of the water.  It makes sense that the term Salmon comes from the Latin word salmo which loosely translated means “to leap.”  Apart from the visual queue, few species are as immediately recognizable as Salmon due to their rich color and memorable aroma.  However, the Salmon species enjoys an even more impressive distinction.  Native Americans believed that Salmon had to be handled with respect or the “great spirits” would drive them to other tribes' fishing grounds.  

For centuries, few things changed in how Salmon was caught, smoked, preserved, and consumed.  At the start of the 19th Century smoked Salmon became an industry thanks to improvements in transportation.  Wild-caught Salmon could now be moved safely for more than a few miles from where they were caught.  Brooklyn became the epicenter of smoked Salmon in no small part by the enormous inflow of Europeans passing through Ellis Island.  These immigrants brought their smoking expertise with them.  After first passing through Manhattan, many settled in Brooklyn.  My grandparents themselves passed through Ellis Island and settled here.


Several companies rose up to keep up with the demand by first transporting Pacific Salmon to the east coast.  As demand surged, smokehouses on the east coast began importing North Atlantic Salmon from Nova Scotia.  These North Atlantic or “Nova” Salmon were fished into near extinction.  Prices went up and Salmon for a time was known only to the wealthiest of people.  To make it available to everyone, farm-raised Salmon was established.  Today the large majority of commercially available North Atlantic Salmon is farm raised.  For those interested in fully understanding the difference between wild-caught and farm-raised Salmon, we recommend you continue reading some of the information available from recognized authorities such as