Hookline has been producing Northwest-style smoked salmon since late 2013, and everyone agrees we’re doing some amazing work. Our hot-smoke method slowly roasts the fish for five hours, creating succulent salmon that is fully cooked yet still moist and flavorful. Smoldering alder wood chips impart a delicate smoky flavor. Every step in the process — from selecting the best antibiotic-free Atlantic salmon, to hand-slicing precise portion sizes, to carefully mixing the brine — is done with one goal is mind: creating perfectly smoked fish. If you’d care to taste a sample, post a comment here and let us know how to contact you.