Cold smoked Norwegian-style smoked salmon with great flavor. A perfect item for buffets when price is of the essence.
Catsmo's smoked salmon trim comes in 2lb bags. Great product to bring food cost down when making smoked salmon tartar, mousse, terrines, pastas, pizza, omelets, quiche, cream cheese spreads, salads, etc.
This traditional Scandinavian delicacy is cured for three days using our special touch, and then covered with finely chopped dill. This Salmon is not smoked, but instead cured with brandy and a delicate mixture of spices.
With our own blend of Pastrami spices, this specialty is well recognized as the best Pastrami smoked salmon in the country. This special consists of our traditional Scottish smoked salmon, cured with a delicate mix of spices. As seen in the picture, only the top is covered, leaving the rest of the salmon with its original deep orange color.
Not as perfect as our Gold Label but our Nova is perfect when price matters confesses smoke-master Robert Simon. Slightly drier than our Gold Label, this salmon is farm raised in Chile. As it is cured and smoked using the same recipe as our other salmons, some may prefer this variation. Perfect for large banquets.
This buttery salmon is scotch cured and smoked using oakwood, as opposed to fruitwoods. "This Scottish smoked salmon features the most subtle and haunting flavors I've ever experienced in a side of salmon. Salt and smoke, both low key, were in perfect balance of course, but there's a sweetness here, a hint of vanilla, that is simply extraordinary. It didn't taste like scotch whiskey, but it sure tasted like something great."
-- David Rosengarten
Our Gold Label is what made Catsmo what it is today. With its rich, buttery texture and sweet lacing of fruit-wood smoke, it accounts for 80% of our sales. Smoked with the perfect blend of apple and cherry woods, our salmon is praised for its delicate smoked flavor and silky texture. Our salmon comes from the best farms located in the farthest, remotest regions of the icy Northern Atlantic. We receive daily deliveries flown in directly from the farms; more importantly, the salmon we use has never been frozen, giving it an amazingly silky texture, and rich, deep orange color.
The word Balik is Russian, literally meaning, the best part of the fish. At Catsmo, we call it tenderloin or center cut. The quality is superior because the thick flesh of the fillet absorbs the salt and smoke to produce the most harmonious blend of flavors and silky texture, which melts in your mouth. Very lightly smoked, buttery, sweet, and meltingly rich within, the tenderloin cut was originally created for Russian Tsars. It is truly perfect in every way. Tenderloins are typically served sashimi style, cut in thick, oval-shaped slices. This smoked masterpiece is often enjoyed with some caviar and crisp brut champagne.
Fresh salmon caught off the West Coast of the US and Canada. This salmon is leaner than a farmed salmon and has a more pronounced salmon flavor. Like the organic, this fish is not available year round.
From select organic farms, these salmon are raised totally organically, no chemicals, antibiotics, or medications and fed with only organic food. Our Organic Salmon has evolved with today's marketplace specifically to fulfill the unqualified perfection that nature intended - the unsurpassable 100% organic salmon. Nothing less than the absolute best is nurtured to maturity in some of the most remote salmon farm sites in the world, situated within the most pristine waters along magnificent and rugged coastline, windswept and storm tossed for much of the year.
Catsmo's Gold Label smoked salmon which is cut horizontally making about 10-12 thin, long slices that run the length of the fillet. Ideal for lining terrines and for canapes or roulades.
This salmon has a firmer texture and a stronger smoky flavor. We cure it with traditional Irish whiskey and like our Scottish salmon; we smoke it using oak wood.
Click any image to be taken to the Solex Catsmo online shop.
Scottish Salmon cured with 12-year-old single malt Scotch whiskey, and smoked with oak, using traditional
Made with our silky, Scottish smoked salmon, this conception is cured with American bourbon and sprinkled
with freshly ground black pepper. Originally created for Michael Lomonaco when he was Executive Chef of
The 21 Club, this salmon continues to be one of our most popular specialties.
Cured with Russian Vodka, this Salmon is Smoked and then covered in finely chopped dill. Some customers
use this as a Gravelox.
Cured with Mexican Tequila and then covered with fresh cilantro.
Cured with Tanqueray Gin and a mixture of spices.