Hookline Fish Company

by Anne Maxfield on April 2, 2018

Skip and Smoked Salmon Who doesn’t like smoked salmon?

And who wouldn’t jump at the chance to explore a smokehouse and store to learn about and taste some great smoked salmon?

Go hungry because there’s a stretch of Route 28 in Kingston, New York that is becoming a destination for lots of great food. Hookline Fish Company turned out to be next door to my favorite local cheese shop, Cheese Louise. One-park shopping at its best!

At a recent visit, we tasted some great smoked salmon, learned a lot about what makes their smoked salmon so tasty, and how to make any future salmon I smoke taste even better.

Accidental Locavore Hookline Smoked SalmonSkip, the founder, wanted to replicate the taste and quality of the smoked salmon he’d grown up with in the Pacific Northwest. It’s a completely different process, fish and taste from what we’re used to plopping on a bagel.

What makes his product unique (and delicious) is his attention to detail. All the salmon are ocean raised in the Faroe Islands (north of Scotland, if you’re geographically challenged), flown here where Skip cuts them into portion sizes, brines them and smokes them.

He uses alder wood because he likes the delicate flavor it gives the salmon and because he’s found that apple and other fruitwood often has been sprayed and may contain pesticides—a disturbing idea, I’d never considered.

Accidental Locavore Hookline Smoked SalmonBy cutting the salmon into portion sizes before smoking it, he’s giving it more surface area and therefore more area to absorb the smoke. It also gives us consumers a choice between the different parts of the salmon.

Hookline sells a bunch of different cuts, all well described on their website. My favorite is the salmon belly—essentially salmon bacon—fatty, smoky and totally yummy! If that’s not around, you can’t go wrong with any of the other cuts, depending on your preference for fat, saltiness and smokiness.

At the store/smokehouse, depending on the day, you’ll also find smoked salmon chowder, pâté and other goodies along with a warm welcome from Skip and his crew.

Check their website for hours; they’ve just added in Wednesdays and may add more as we move into summer.

Accidental Locavore Hookline Smoked Salmon

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{ 3 comments… read them below or add one }

Jewell June 30, 2018 at 7:55 pm

Hi there to every one, since I am actually keen of reading this blog’s post to be updated on a regular basis.
It carries nice stuff.

Anne Maxfield April 3, 2018 at 2:29 pm

Love smoked trout! They had actually smoked a bunch of them for someone who came to pick them up when we were there. Skip told me what he brined them in, but I think it was pretty basic–Kosher salt, sugar, water, maybe some brown sugar or maple syrup.

Big Bill April 3, 2018 at 2:08 pm

Let’s smoke some trout! Did you get a great brine recipe?

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