Haifa Cold Smoked Atlantic Salmon, Whole Piece (per lb)
A whole piece of cold smoked salmon. Slice it your way.
Pre-sliced packs are convenient, but nothing beats a whole piece of cold smoked salmon on a holiday table. Haifa cold smoked Atlantic salmon comes as a solid fillet piece, so you decide how to cut it: paper-thin slices for canapés, thicker cuts for a breakfast plate, or cubes for a salad.
Cold smoking keeps the texture silky and tender, with a gentle smoke and a rich, buttery taste. It is ready to eat straight from the pack. Serve with rye bread and butter in the Eastern European way, or on toasts with crème fraîche and dill.
Tip: use a long, sharp knife and slice at a low angle, against the skin.
| Brand | Haifa (since 1999) |
|---|---|
| Fish | Atlantic salmon |
| Process | Cold smoked |
| Format | Whole piece, ready to eat |
| Origin | Product of Israel |
| Sold | By weight, price per lb |
Keep refrigerated at 32–39°F (0–4°C).
Salmon smoked at a low temperature, so it stays silky and raw-textured rather than flaky. It is ready to eat.
Use a long, sharp knife and cut thin slices at a low angle toward the skin.
The price is per pound. Pieces vary in size; contact us if you need a specific weight.
Express cold-chain shipping. Perishable orders are packed cold and shipped Express (1–2 business days) within the contiguous U.S. Free shipping on orders of $300 and over.
Same-day delivery in South Florida. Coral Gables to Palm Beach, Monday–Saturday. Free on orders of $300 and over.
Freshness guarantee. Please inspect your order on arrival. If there is a quality issue, contact us within 24 hours for an exchange or refund.
Bundle and save 15%
Salmon, toasts, crème fraîche
Packed cold and shipped Express (1–2 business days) across the contiguous U.S.
Free express shipping on orders of $300 and over within the contiguous U.S.
Local delivery from Coral Gables to Palm Beach, Monday–Saturday. Free on orders of $300+.
Inspect your order on arrival. Quality issue? Contact us within 24 hours for an exchange or refund.
