This specialty is well recognized as the best pastrami smoked salmon available. Also called ‘salmon pastrami’, this perennial favorite 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. If you love smoked salmon and you can’t get enough pastrami—you’ll think you’ve died and gone to heaven!
Catsmo's founder, Robert Simon, has always been passionate about fishing. The idea of smoking his catch began when he would return home from fishing trips with too much fresh fish than his family could eat themselves. Over time, Robert perfected his smoking techniques and recipes and began sharing with chef friends in NYC. In time, Robert's little garage smoking operation grew but he never changed his fundamental principles of not compromising when it came to the quality of fish he chose nor his methods.
Catsmo Artisan Smokehouse maintains this long tradition of excellence with hands-on artisanal practices of smoking that are still strictly observed. Each morning fresh salmon is delivered to Catsmo's Catskill Mountain facility directly from the airport. All fish arrives fresh--never frozen--just hours after being pulled from the icy cold waters in which they were raised. Each fish is inspected both by sight and by smell, the only smell that passes inspection is the scent of fresh water, not the smell of fish.
Atlantic salmon, salt, cane sugar, pastrami spices, and hardwood smoke.