Gerard Dominique Seafood CREATED BY CHEFS, FOR CHEFS WILD COHO SMOKE SALMON

$6.00

Sold Out

Trust
Icon

Trust
Icon

Trust
Icon

In 1990, Chef Gerard Parrat and I could not find a true European style smoke salmon to serve in our Seattle bistros. To create one, we began with the traditional French curing method, added a few Northwest influences to represent out new home, and smoked it on site.