SMOKED FISH
A traditional Scandinavian salmon delicacy from CATSMO Smokehouse in the Catskills. Gravlax is cured for three days with brandy and a delicate mixture of spices, and then lightly smoked and covered with finely chopped dill.
Already imbued with flavor it needs virtually no prepping, yet it never fails to impress dinner guests. Purists will serve with hovmästarsås—a fine dill and mustard sauce—and some rye or boiled potatoes on the side. A sprinkling of fresh dill elevates the dish to perfection.
Each order comes with two 8oz packages perfect for everyday enjoyment.
ABOUT CATSMO SMOKED SALMON
Located in the Hudson Valley of New York, Catsmo Artisan Smokehouse has been smoking salmon for over 20 years. The salmon used is always fresh and never frozen, giving it a uniquely silky texture and deep orange color. The salmon is cold-smoked on fruit or oak wood.
2 x Pre-Sliced 8 oz Packages
The Gold Label Smoked Salmon from CATSMO Smokehouse in the Catskills is smoked with the perfect blend of apple and cherry woods, and the salmon is praised for its rich, buttery texture and sweet lacing of fruit-wood smoke.
The salmon comes from the best aquaculture farms located in the the icy Northern Atlantic off the coast of Scotland. CATSMO receives daily deliveries of fresh Atlantic salmon flown in directly from the farms fresh, never frozen, giving it an amazingly silky texture, and rich, deep orange color.
Each order comes with two 8oz packages perfect for everyday enjoyment.
ABOUT CATSMO SMOKED SALMON
Located in the Hudson Valley of New York, Catsmo Artisan Smokehouse has been smoking salmon for over 20 years. The salmon used is always fresh and never frozen, giving it a uniquely silky texture and deep orange color. The salmon is cold-smoked on fruit or oak wood.
2 x Pre-Sliced 8 oz Packages
Four types of our favorite Smoked and Cured Salmon from CATSMO Smokehouse sliced and individually packaged.
The Sampler includes:
Gold Label Smoked Salmon: 4oz sliced
Pastrami Cured: 4oz sliced
Scottish Smoked Salmon: 4oz sliced
Gravlax (Cured in Vodka and Dill): 4oz sliced
ABOUT CATSMO SMOKED SALMON
Located in the Hudson Valley of New York, Catsmo Artisan Smokehouse has been smoking salmon for over 20 years. The salmon used is always fresh and never frozen, giving it a uniquely silky texture and deep orange color. The salmon is cold-smoked on fruit or oak wood.
One of the most coveted cuts of smoked salmon from CATSMO Smokehouse in the Catskills, this center cut is the filet mignon of salmon. The salmon loin is what the Russian Tzars were served during times of great celebration earning it the name ‘tsar cut salmon’.
The loin is one of the meatier cuts of salmon: uniform in thickness, flavorful, and with a succulent texture. For an elegant, understated presentation, place the salmon loin on a flat platter, slice it into half-inch medallions and serve with a squeeze of lemon and garnish.
ABOUT CATSMO SMOKED SALMON
Located in the Hudson Valley of New York, Catsmo Artisan Smokehouse has been smoking salmon for over 20 years. The salmon they use is always fresh and never frozen, giving it a uniquely silky texture, deep orange color. The salmon is cold-smoked on fruit or oak wood.
Storage: The smoked salmon will stay fresh for 7-10 days after the time of purchase or delivery. Keep refrigerated. Though ideally consumed fresh, smoked salmon can be frozen if tightly wrapped when you receive it. Thaw in the refrigerator overnight.
Full “Tsar” Cut Loin (1.25—1.5 Pounds)
The Smoked Fish Sampler offers a fine selection of smoked fish from CATSMO Smokehouse based in the Catskills.
The Smoked FIsh Sampler Includes:
Gold Label Smoked Salmon: Sliced, 4oz
Irish Smoked Salmon: 4oz
Smoked Rainbow Trout: 5oz
Kippered Salmon: 4oz (Hot Smoked)
Artisan Candied Salmon: 4oz
ABOUT CATSMO SMOKED SALMON
Located in the Hudson Valley of New York, Catsmo Artisan Smokehouse has been smoking salmon for over 20 years. The salmon used is always fresh and never frozen, giving it a uniquely silky texture and deep orange color. The salmon is cold-smoked on fruit or oak wood.
Wild-caught in Alaska, this premium salmon roe is carefully air-dried and cured to preserve its exceptional quality. Each large, glistening bead delivers a firm pop and a clean, vibrant burst of fresh salmon flavor. Perfect atop eggs, layered over rice with sashimi, or elegantly served on a canapé with smoked salmon and crème fraîche.
Species: (Salmo Salar) Wild Salmon from the Pacific
Color: Bright Orange to Sparkling Red
Taste: Saline, Clean
Size of pearls: X-Large
Texture: Firm
Country of origin:Alaska, USA
Shelf Life & Care:Caviar can stay fresh for up to 20 days. Once open, consume the entire amount at once. In a very rare scenario where you may have some delicious leftover caviar, place the tin in the coldest part of the fridge, and consume within 24 hours. Never freeze caviar.
CATSMO Smoked Trout Filets come from Locally Farmed Rainbow Trout that are smoked over oak in the Catskills with just a touch of sea salt. Delicate and delicious.
Perfect for salads, trout pate (Recipe below) and on canapés. Keep this versatile alternative to smoked salmon in your fridge year-round.
Includes: 2 x 5oz Packs
Smoked Trout Dip:
Yields: Approximately 1¼ cups
6 to 8 oz smoked trout fillets, skin removed, flaked
¾ cup crème fraîche
½ cup cream cheese, room temperature
2 tsp prepared horseradish
1½ Tbsp capers, rinsed
juice of 1 medium lemon
1 clove garlic, grated
2 Tbsp finely diced red onion
1 to 2 Tbsp fresh parsley leaves, finely chopped
2 Tbsp fresh dill, finely chopped
kosher salt and freshly ground black pepper, to taste
Preparation: Add trout fillets, crème fraiche, cream cheese, horseradish, capers, lemon juice and garlic to the bowl of a food processor; blend until smooth. Add red onion, parsley and dill; pulse to blend or transfer trout mixture to bowl and stir in remaining ingredients by hand. Season with salt and pepper to taste. Cover and refrigerate, at least 2 hours, to let flavors blend.
To Serve: Transfer smoked trout dip to a serving bowl and set on a platter. Arrange assorted crudités and crackers around platter and serve chilled with lemon wedges.
Storage: The smoked trout will stay fresh for 7-10 days after the time of purchase or delivery. Keep refrigerated. Though ideally consumed fresh, smoked salmon can be frozen if tightly wrapped when you receive it. Thaw in the refrigerator overnight.
Our smoked trout roe is delicately smoked to enhance its naturally refined character. Enjoy the perfect balance of gentle smokiness and clean, ocean-fresh flavor in each medium-firm bead, offering an elegant pop and a beautifully nuanced taste.
-Comes in 80 Gram Jars.
Species: (Oncorhynchus Mykiss) Rainbow Trout
Color: Iridescent orange or Yellow
Taste: A delicate smokey flavor enhanced with sea salt
Size of pearls: Medium
Texture: Firm
Country of origin:Denmark
Shelf Life & Care: Caviar can stay fresh for up to 20 days. Once open, consume the entire amount at once. In a very rare scenario where you may have some delicious leftover caviar, place the tin in the coldest part of the fridge, and consume within 24 hours. Never freeze caviar.
Smoked with a traditional blend of pastrami spices, this specialty is well recognized as the best pastrami smoked salmon available. Also called ‘salmon pastrami’, this perennial favorite consists of CATSMO’s traditional Scottish smoked salmon cured with a delicate mix of spices. As seen in the picture, only the top is covered, leaving the rest of the salmon with its original deep orange color.
Each order comes with two 8oz packages perfect for everyday enjoyment.
ABOUT CATSMO SMOKED SALMON
Located in the Hudson Valley of New York, Catsmo Artisan Smokehouse has been smoking salmon for over 20 years. The salmon used is always fresh and never frozen, giving it a uniquely silky texture and deep orange color. The salmon is cold-smoked on fruit or oak wood.
2 x Pre-Sliced 8 oz Packages