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On the way home from meetings in Crescent City last month, we pulled over for a stop at Paul’s Famous Smoked Salmon in Klamath. Indian-owned, Paul's smokes in the traditional way using salmon caught in the Klamath River.
Paul’s Famous Smoked Salmon Jerky
17505 N Hwy 101
Klamath, CA 95548
The big sign next to the highway and smoldering smoke made it easy to find.
Open seasonally, I had called ahead to be sure it would be open.
Smoked salmon is available in an array of different flavorings and offered for tasting. Yet I found that I preferred the traditional, seasoned with only salt and pepper. Also, the belly cuts are produced in traditional cure only. The smoked salmon is a semi-moist style. The extra fat in the belly pieces lends a smoother mouthfeel.
I also sampled the salmon jerky, a drier and chewier style with a sweet-spicy glaze. This deliciousness doesn't come cheap. The smoked salmon is ~$40 per pound and the salmon jerky, ~$50 per pound. The vacuum-packed smoked salmon will keep in the refrigerator for a month, the jerky, a week. After that, they should be frozen. Though I might have gasped at my tab at the time, I've certainly enjoyed eating these in recent weeks.
I have brought my own ice packs and lunchbox cooler to transport perishables home. One can buy ice packs and cooler bags here to get purchases home safely.
Paul's smoked salmon is also sold at Wild Rivers market in Crescent City.
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