Using fresh Atlantic salmon, this unique product is succulently smoked and roasted to perfection at a high temperature using oak burning in an open fire. Airflow is carefully controlled to avoid dehydrating the fish, creating a moist, flaky texture and a distinctive full-flavored salmon delicacy. Oak Roasted hot-smoked salmon is delicious — served hot or cold.
Through our partnership with the Santa Barbara Smokehouse, we are excited to offer Cambridge House® Smoked Salmon Lox - Made locally in Santa Barbara.
Cambridge House® Smoked Salmon uses only the finest quality fresh Atlantic salmon that is hand cured with pure sea salt then smoked in small batches using local fallen oak logs from the Santa Ynez Valley. The salmon is then fully trimmed by hand to remove all dark meat, sliced paper-thin, and vacuum-packed fresh. With it’s delicate, very light smoke flavor, this salmon is the quintessential “London Cure”.
Cambridge House® Fresh Atlantic Salmon fillets are hand-cured with our proprietary blend of Pacific sea salt and brown sugar and artfully smoked in our open-fire smoker. Specially selected woods and herbs give each product its distinctive, signature flavor. These fine, smoked salmon delicacies are all-natural and ready to eat — with no artificial preservatives.
This Alaskan octopus is wild-caught by a single fisherman, Captain Dustan on his vessel the Raven Bay out of Dutch Harbor, AK. It is the only green-rated "Best Choice" octopus by Monterey Bay Aquarium's Seafood Watch Program.
The wild-caught Pacific Octopus is seasoned to perfection, then sliced thin and blended with extra virgin olive oil, red and yellow bell pepper, lemon, cilantro and a variety of spices, before being jarred to lock in all the flavors.
This is a fully-cooked, ready-to-eat product, it is also an excellent addition to salads, served with chips, crackers, or as a stand-alone appetizer.
Cooked to perfection then Sliced Thin
Giant Pacific Octopus
Dutch Harbor, AK
Capt. Dustan Dickerson
Fishing Vessel: Raven Bay
Sold per 8oz container
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