Gravlax Salmon Retail Packs
Order by 2pm EST for next day delivery*
*Available Monday-Thursday.
4 ounce and 8 ounce
- Complex yet delicate flavor
- Handcrafted in small batches
- Cured, not smoked, for minimalist preparation and quality texture
This delicacy from our smokehouse isn't smoked at all. The term gravlax comes from the proto-Germanic words gravą or grabō, meaning "trench" or "grave." This is a fitting description for the production process: We bury premium Atlantic salmon fillets in a simple cure of sugar, salt, and dill, and then lightly mist with triple sec for citrus notes. The fillets stay buried in this cure for two days before being rinsed, sliced, and packaged by hand in our Portland, Maine facility.
To enjoy in the Nordic tradition, top rye bread with slices of Gravlax, then spoon on dill and mustard sauce. This minimal preparation allows the velvety texture of the salmon to shine, and the cure makes a pleasant marriage of savory and sweetness on the palate.
Handcrafted in Portland, Maine
We craft all of our smoked seafood in our boutique smokehouse in Portland, Maine. Each batch is carefully cured, brined, smoked, skinned, and packaged by hand by our smokemaster—ensuring exceptional quality and consistently outstanding flavor.
Shelf Life & Storage: To preserve peak freshness, we ship frozen. Sealed smoked fish will keep for several weeks in the refrigerator, and for several months when stored in the freezer.
Shipping Information
All orders are shipped via UPS Next Day Air. If a future delivery date is chosen, your order will ship the day before the selected date. If an order is placed after cutoff (2pm EST), your order will ship the next available shipping day. For example, orders placed after 2pm EST on Thursday will ship on the following Monday for Tuesday delivery. Our shipping department is closed Friday-Sunday. We do not offer Saturday or Monday delivery.
Please see our Shipping FAQ for more info here.