Kvarøy Arctic, Santa Barbara Smokehouse partner on new smoked salmon product
Kvarøy Arctic and Santa Barbara Smokehouse have teamed up to produce a novel smoked salmon that will soon be available at Whole Foods Market stores nationwide.
Kvarøy, Norway-based Kvarøy’s sustainable Atlantic Salmon is seasoned, cured, rope-hung, and then traditionally cold smoked at 82 degrees Farenheiht over locally-sourced wood chips to “naturally enhance the cured fish with flavor that will fill the mouth with citrus, salt, and fish oils, with a scent of pine needles on the nose,” Kvarøy Strategic Development Officer Jennifer Bushman told SeafoodSource.
The resulting product “truly represents a return to one of the oldest traditions of smoking fish,” Bushman said. “It is one of the reasons why we wanted to work with Santa Barbara Smokehouse and the founder, Tim Brown. Tim has developed a reputation for picking the perfect salmon to pair with his artisanal way of smoking fish.”
Hanging the salmon, rather than smoking it laid flat, makes it more tender and flavorful, Bushman said.
The fish-shaped smoked salmon packs, co-branded with Santa Barbara Smokehouse, will be available at Whole Foods Market stores across the United States on 1 October.
Also, as of 1 October, any retailer can log on to RangeMe.com or contact the Kvarøy Arctic sales team directly to carry the Kvarøy Arctic smoked salmon, co-branded as Cambridge House.
Since the start of the COVID-19 pandemic, Kvarøy has launched Salmon Burgers and Salmon Hot Dogs for retail, in addition to its skin-pack line and its retail frozen pack of salmon fillets.
“Obviously, the pandemic created growth in retail with the loss of much of our amazing restaurant community,” Bushman said. “It is not the way that we would have liked to grow our business. But, given the reality of the market, we have had to accelerate our plans for new retail lines.”
Photo courtesy of Kvarøy