• Rob's Smoked Salmon

    General Information & FAQs

We offer an un unparalleled variety of Atlantic smoked salmon. Delicately smoked for a perfect balance of flavor and texture. A simple expression of luxury, our smoked salmon is unequaled among seafood lovers.

We sell the smoked salmon retail at our location, through the web site and shipped to your door, at the Syracuse Regional Market as well as wholesale to any restaurants or super markets that enjoys selling locally produced products.

The packages are all portioned into half pound packages and vacuum packed in our new chamber vacuum packer. The Atlantic salmon is responsibly sourced, (not local fish). The salmon is purchased fresh from our supplier, brined and smoked for the freshest and highest quality product possible.

As of now salmon is the only species being sold. Many of our spice ingredients are locally sourced such as our local honey and our pure New York maple syrup. When shipped, you will receive a cooler shipper made by Polar Tech with the smoked fish and freezer packs inside being delivered via the United States Postal Service.

The Process:

Smoked Fish combines a delicate balance of salt, sugar, seasonings and smoke to create a sumptuously silky, smooth and complex flavor that has been enjoyed for centuries. Whether it’s served at breakfast, brunch, lunch or for appetizers, it’s always a welcome treat.

Most Salmon is cold-smoked, which does not cook the fish, yet helps to retain a tender delicate texture. Prior to smoking, Salmon is usually wet-cured, where the fillets are submerged in a brine, or salt solution, with sugar and other spices. The fish is then taken to a smokehouse to be smoked usually under 99 degrees, for a period of time dependent upon the size of the fish. Less commonly, Salmon may be hot-smoked, which is performed at higher temperatures which cooks the Salmon, making it drier and flakier. In terms of flavor, cold-smoked Salmon tends to have a mild smokey flavor, retaining an oily and smooth texture, while hot-smoked Salmon has a smokier flavor and drier texture.

Rob's Salmon Smokehouse utilizes the Hot Smoking Process. Hot smoked salmon is smoked at temperatures around 80 C. It's fully cooked, lighter in colour and flakier than cold smoked salmon. Our smokehouse hardwood is carefully chosen and seasoned prior to using it for the smoking process.

Nutritional Info:

Smoked salmon has nutritional advantages. Like fresh salmon, it's a good source of protein, B vitamins, vitamin D, magnesium and selenium. Smoked salmon also contains plenty of DHA (docosahexaenoic acid) and EPA (eicosapentaenoic acid), omega-3 fatty acids linked to a lower risk of heart disease, macular degeneration and Alzheimer's disease.

Health Benefits:

The healthy benefits and nutrients in Smoked Salmon are notable. Smoked Salmon is rich in Omega-3 fatty acids, which are healthy fats, known to reduce blood pressure, blood clots and support heart health. Omega-3 fatty acids found in Smoked Salmon have also been found to reduce cholesterol, inflammation, joint pain and may stabilize mood. In fact, in 1995 the Journal of the American Medical Association recommended that at least one serving of fatty fish a week should be added to a healthy diet. Full of protein, healthy fat, and no carbohydrates, Smoked Salmon is the perfect snack or meal for anytime of the day.

Serving Suggestions:

Smoked Salmon and dill sauce may be served as an appetizer, or as a main dish served with boiled new potatoes. Smoked Salmon with asparagus in a light cream sauce is delicious when served over pasta. Smoked Salmon may also be enjoyed when layered on a bagel with cream cheese, with slices of red onions and/or tomatoes. The juice of lemons and capers are also classic pairings with Smoked Salmon.

Store your smoked salmon in the refrigerator and consume within 6 days or place in freezer and consume within 3 months. This product may arrive frozen in some cases.

Rob's Smokehouse | The Schoolhouse Inn, 29 Pulaski St - PO Box 126, Altmar, NY 13302.