HICKORY FIRED AND HOT SMOKED

Our HOT HICKORY process, developed over many years by founder Cooper Sinclair Sr., is unique. Typically salmon is smoked slowly, and at low temperatures using alder wood. Sinclair Smoked Salmon is fired at a higher temperature, powered by a precise mix of hickory wood and natural charcoal. The result is a savory yet delicate smoked salmon. Each batch of our HOT HICKORY salmon is 100% handcrafted from start to finish, and is always smoked over a real fire. No propane or electric pellet grills, no lighter fluid, and no junk charcoal at Sinclair Smoked Salmon.

Our salmon, supplied by Verlasso (www.Verlasso.com), is flown fresh to Louisville and is never frozen.