Specialty Seafood
Gerard and Dominique Seafoods
In 1990, Chef Gerard Parrat and Chef Dominique Place could not find a true lox style smoked salmon to serve in their Seattle restaurants. To create one, they began with the traditional French curing method, added a few Northwest influences to represent our new home, and smoked it on site. They called it their European Style Smoked Salmon, affectionately referred to as Euro.
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Northwest Style Smoked ScallopsFully cooked, ready-to-eat Alaskan Weathervane Scallops are smoked to prefection. 30-40 count scallops are perfectly bite sized. 91403205 · UPC 752047921953 · 12/4 oz. |
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Smoked Halibut MousseThis creamy, flavorful smoked mousse is loaded with smoked halibut and blended with spices and other natural ingredients in a light cream cheese base. 91403220 · UPC 752047924015 · 12/6 oz. |
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Smoked Salmon MousseThis creamy, flavorful smoked salmon mousse is loaded with succulent smoked wild salmon and blended with spices and other natural ingredients in a light cream cheese base. 91403222 · UPC 752047924008 · 12/ 6 oz. |
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Northwest Style Smoked CohoWild Alaskan Coho hand filleted and smoked in small batches over a mix of fruitwoods and hardwoods for a moist, flaky, fully cooked finish. 91403255 · Traditional · UPC 752047925418 · 12/4 oz.91403250 · Pepper · UPC 752047925425 · 12/4 oz. |
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Sockeye LoxBold and robust wild Sockeye Salmon lox is smokier than others. 91403260 · Sugar Free · UPC 752047923018 · 12/3 oz. |
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European Atlantic LoxThe smoking process is designed to celebrate the salmon. The smoke is delicate, subtle and mild. 91403245 · UPC 752047921816 · 12/3 oz. |
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Wild Coho GravlaxHook and line caught wild Coho is cured with salts and spices in teh traditional Gravlax fashion. 91403265 · UPC 752047926361 · 12/3 oz. |
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Wild Coho Smoked SalmonWild caught Alaskan Coho is lean, smoky and packed with flavor. 91403270 · UPC 752047926354 · 12/3 oz. |
