Ever since I started getting my smoked salmon from Chingling Tanco of Mida Foods, it has been difficult to find others that are as satisfying. Her salmon is firm, with no aftertaste, and it never crumbles even after defrosting. It remains chewy and simply delicious. 

Hers is salmon trout, smoked fresh,  then frozen. Because it does not go through refreezing, the natural oils and wonderful flavors of fresh salmon are locked in.

This year, Mida Foods has come up with gravlax. No need to cure salmon in salt, sugar and dill and to wait days before you can enjoy it.

I serve mine sprinkled with freshly cracked pepper, lemon wedges, crisp bread and mustard dill sauce made by combining ½ c sour cream, 2 tsp wine vinegar, 3 tbsp Dijon mustard, 1 tbsp chopped capers and 2-3 tsp fresh dill, pinch of sugar and salt.

Alaskan king crab leg

This is another treat: sweet, large chunks of crab meat, a satisfying mouthful that tastes of the sea. It has been par boiled, thawed and quick-steamed for five to eight minutes.

Although I made a sauce, I didn’t serve it after I tasted the crab meat. I believe it is best eaten alone with just a squeeze of lemon.

For gravlax, king crab, smoked salmon and hamachi, call 5240006.

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