ROUSES_Summer2022_Magazine-Pages-Web

SMOKED SALMON ARROW-CIRCLE-RIGHT What most people think is lox is actually smoked salmon. Both are frequently served on a bagel with cream cheese, garnished with capers, red onions and chopped hard- boiled eggs. Gravlox, or belly lox, is made with the fatty belly of the fish. It is the only lox that is cured, but not smoked Cold-smoked lox is brined and then cold smoked. Cold-smoked lox tastes more like fresh salmon and is barely smoky. It has a smooth and tender texture and can be cut paper-thin. Smoked salmon is preserved through brining or curing. It then goes through a hot smoking process, which affects the taste and texture. Hot-smoked salmon has a deep smoky flavor. It is meaty, with a flaky texture similar to cooked salmon. season runs from mid-May to mid-October, with peak wild salmon season from June to August. We get every popular type of wild salmon caught during the season, including ruby-red sockeye salmon, which is the most delicately flavored wild Alaskan salmon; coho, commonly called silver salmon, the most mild-tasting wild salmon; and chinook, known as king salmon. King salmon is the largest Pacific WILD ALASKA SALMON ARROW-CIRCLE-RIGHT Wild Alaska salmon

HOW TO GRILL HALLOUMI CHEESE ARROW-CIRCLE-RIGHT Prepare a hot grill. Cut Halloumi into slabs about ¹⁄₃- to 1/2-inch thick. Grill Halloumi, turning occasionally, for 2 to 6 minutes, until grill marks appear and it is crispy on the edges.

salmon species and the highest in fat. It has been

called the Wagyu beef of the seafood world. We also carry farm-raised fresh Atlantic salmon year-round.

58 ROUSES SUMMER 2022