On Sunday I stopped by Santa Rosa Seafood's booth at the Windsor Farmers Market. I got a beautiful piece of wild salmon (from Garibaldi, Oregon). The owner was being very generous with samples of smoked fish --- salmon, Idaho trout, albacore. I tried both the trout and the salmon. While the cure on the trout was a bit too sweet for me, the smoked salmon totally rocked. He explained that he uses just a bit of cane sugar and salt, nothing else. The texture of the salmon was so smooth and succulent yet had some "cooked", flaky character to it with a brown crusting. I asked what process he used, since this was neither a cold nor hot smoke and seemed in between. He laughed and said that he invented his own term, "smoasting", meaning that he starts off at hot temperature but for only a short time.
Santa Rosa Seafood
Featuring Smoked Seafood & Live and Fresh Fish
946 Santa Rosa Ave.
Year round -
Santa Rosa farmers market, Wednesday & Saturday
San Rafael farmer market, Sunday
Windsor, Sunday & Thursday
St. Helena, Friday