Gingrass slowly cures their fish in a proprietary blend of salt, sugar, spices, garlic, and herbs. They then smoke them over apple wood. Once finished, the smoked filets are chilled, hand-sliced, and packed. Because our cold-smoked fish is sliced entirely by hand, the slices are thin, velvety in texture, and nearly translucent. The flavor is a deliciously clean, pure, and lightly salty, with a light kiss of smoke and a delicately garlicky and herbaceous finish. The recipe and process are the same as for our trout, but the resulting product has a lighter orange color, a higher fat content, and a more pronounced salmon flavor.