Smoked Salmon, Bottarga & Crab Meat

Our smoked salmon is chosen to share the table with caviar. You can buy smoked salmon online here in two formats: pre-sliced 4 oz packs for an easy brunch, and a whole fillet piece you slice yourself.

• Saint Fruit Wood Smoked Salmon — soft, rounded smoke and a buttery taste. The pack carries Saint's awards; the brand is a multi award-winner, as stated on the pack.
• Saint Oak Wood Smoked Salmon — the classic. A medium, savory smoke and clean, lightly salted flavor.
• Saint Limoncello Smoked Salmon — fruit wood smoke with a bright limoncello note. Good for summer plates and anyone who finds classic salmon heavy.
• Haifa Cold Smoked Atlantic Salmon — a whole piece, product of Israel, sold by the pound.

The Saint packs are $16.50 each, pre-sliced and ready to eat, with 24 g of protein per package. The Haifa whole piece is from $25.49 per lb. Pieces vary in size, so call us at +1 (954) 251-2817 if you need a specific weight.

Everything in this collection is ready to eat. No cooking, no prep beyond slicing or opening the pack. Pre-sliced packs are the easy choice for a weekday brunch or a small plate before dinner. The whole piece is the one for a holiday table, where you want to carve at the table and cut each slice the way you like it.

Two things shape how smoked salmon tastes: the temperature of the smoke and the wood that makes it.

Cold smoked vs hot smoked

Cold smoked salmon is cured, then smoked at a low temperature that never cooks the fish. It stays silky and almost raw in texture, and it slices into thin, translucent sheets. This is the style you lay on a blini or a bagel. Hot smoked salmon is smoked at a temperature high enough to cook it. It turns opaque and flaky, closer to baked fish, and is usually eaten in chunks or flaked into salads.

The Haifa fillet is cold smoked: silky, tender, with a gentle smoke and a rich, buttery taste. The Saint packs are thin, silky slices made for canapés and brunch.

Fruit wood vs oak

Oak gives a more classic, savory smoke. Fruit wood is softer and slightly sweet, so the salmon tastes milder and the fish comes first. If you can't decide, buy one of each and do a small smoke tasting side by side. The limoncello version is for people who want citrus built in: you need very little on top. A thin layer of crème fraîche on a crisp, a curl of salmon and some lemon zest is enough. Finish any of them with cracked black pepper.

As an appetizer, plan about 1–2 oz of smoked salmon per person. One 4 oz pack serves two to four people. When salmon is the main event, such as a bagel brunch or a salad lunch, plan more, roughly 3–4 oz per person.

Easy ways to serve it

• On blinis: warm blinis, a little crème fraîche, a fold of salmon and a sprig of dill. Add a small spoon of caviar on top for a festive bite.
• With Champagne: lemon, capers and a chilled glass. Nothing else needed.
• For brunch: on a bagel or toast with cream cheese or soft cheese.
• Eastern European style: thin slices of the Haifa piece on rye bread and butter.
• In a salad: cucumber and red onion, or arugula and fennel with the limoncello salmon.

Slicing a whole piece is simple. Use a long, sharp knife and cut thin slices at a low angle toward the skin. Cut paper-thin for canapés, thicker for a breakfast plate, or in cubes for a salad. Blinis, crème fraîche and crisps are in our caviar accompaniments, and a spoon of black caviar turns any salmon plate into a celebration.

Bottarga is salted, cured and dried fish roe, a Mediterranean delicacy sometimes called the "caviar of the Mediterranean". The whole roe sac is cured until firm, then sliced or grated. Ours is bottarga di muggine, Italian for grey mullet bottarga, a specialty of Sardinia and Southern Italy. The taste is intensely savory and briny, with a long umami finish. A little goes a long way.

Grated or whole?

• Cose di Sardegna Grated Mullet Bottarga ($49.49, 100 g) is ready to sprinkle. Two ingredients: mullet roe and salt. Product of Italy.
• Mr. Moris Bottarga di Muggine ($65.99, 125 g) is a whole pair of grey mullet roe, sealed in wax, in a black gift box. Product of Italy.

How to use it

For the classic Sardinian spaghetti alla bottarga, toss hot spaghetti with olive oil and garlic, then add about 1 tablespoon of grated bottarga per serving. Add it at the end, off the heat, to keep the aroma. It does not need cooking. Try it on soft scrambled eggs, risotto or buttered toast too.

For whole bottarga, peel back the wax and thin skin only from the end you are using. Slice the amber roe paper-thin and serve with olive oil and lemon zest as an aperitivo, or on crisps with a glass of white wine.

Mr. Moris Queen crab meat (polpa di granchio Queen) is sweet, clean and delicate, with tender flakes and a light sea taste that is not fishy. It comes in a 150 g white-and-gold gift box for $43.50, from a brand making premium seafood since 1976.

One box makes about 4–6 small appetizers or 2 light salads. Some crab meat ideas that take minutes:

• Crab toasts: mix with a little crème fraîche, lemon and chives, then spoon onto mini toasts.
• Crab salad: toss with avocado, lemon and greens.
• Crab pasta: fold into pasta with butter, garlic and parsley at the last minute.
• Deviled eggs: a spoon of crab on top of each half.

Because the meat is already prepared, the work is only in the mixing and plating. Keep the seasoning light: lemon, a little cream and fresh herbs let the sweetness of the crab come through. The gift box also makes it a good addition to a seafood or holiday basket.

For a Mediterranean seafood plate, put crab toasts next to shaved bottarga with olive oil and lemon zest. Add smoked salmon on blinis and you have a full seafood spread with very little cooking.

Storage

• Smoked salmon: keep refrigerated. The Haifa piece should be kept at 32–39°F (0–4°C). Once opened, wrap tightly and eat within a few days, and always follow the date on the pack.
• Whole bottarga: once cut, wrap the exposed end tightly and keep refrigerated.
• Grated bottarga: store in a cool, dry place, away from light. Refrigerate after opening.
• Crab meat: follow the storage instructions on the pack.

A smoked salmon gift

A pack of Saint Fruit Wood Smoked Salmon is an easy upgrade to a gourmet gift. Both the crab meat and the whole bottarga come in gift boxes, ready to give. Want a bigger present? Pair salmon with caviar and accompaniments, or choose from our gift sets: three products bundled at 15% off.

Smoked salmon delivery

Every order is packed cold and shipped Express, 1–2 business days, within the contiguous U.S. Shipping is free on orders of $300 and over. For smoked salmon delivery in Miami and South Florida, we offer same-day local delivery from Coral Gables to Palm Beach, Monday–Saturday ($50, free on $300+). There are no deliveries on major holidays or the day after. Inspect your order on arrival and report any quality issue within 24 hours for an exchange or refund. Details are in our shipping policy.