Samples of Hookline’s Northwest-style smoked salmon have been distributed around New York City, and everyone agrees this fish tastes amazing. Our hot-smoke method slowly roasts the fish for up to six hours, creating succulent salmon that is fully cooked yet still moist and flavorful. Smoldering alder wood chips impart a bold smoky flavor. Every step in the process — from selecting the best Atlantic salmon, to hand-slicing precise portion sizes, to carefully mixing the brine — is done with one goal is mind: perfectly smoked fish. If you’d care to taste a sample, post a comment here and let us know how to contact you.