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European Style Smoked Salmon
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Customer Raves

Some of our recent raves
WINNER – COOKING LIGHT 2011 TASTE TEST AWARDS!
These plump jewels are fished from Alaskan waters and smoked in small batches near Seattle; then they arrive ready to crown a salad or lend a sweet note to an antipasti plate. Their concentrated scallop flavor and firm texture reveal a perfect touch by the smoker.
Cooking Light Magazine
2011 Taste Test Awards
October, 2011


I wanted to let you know I had your European Style Smoked Salmon for the 1st time today, and WOW! what a great taste.
R. Dunn, Washington

I am originally Swedish, so I know salmon. I discovered Gerard & Dominique in the 1990’s. It has always been superb. Your salmon is incomparable.
F.L., Colorado

It is the best we’ve ever had, and we LOVE having it for breakfasts and late night snacks.
Ed N., Texas

In my 16 years of being in the catering business, I've never come across a smoked salmon with such great flavor before. I believe it all begins with the quality of the salmon itself. Whatever it is you're doing there, keep it up and don't change a thing.
Cade Nagy, Chef of the Year
International Caterers Association


"It was the best we had ever tasted and we used to LOVE having it for breakfast and late night snacks. I used to love slicing and eating it without any crackers or anything. It used to melt in my mouth. I used to even cut it in sushi cuts as hors-d'oeuvre when we had guests over."
Danielle N., Texas

"I am in Morton’s in San Jose. There are some people at my table from Iceland and Norway who are AMAZED at your salmon. Where is it from? How can we buy more?"
B. Darst, CA

"I simply wanted to say that your European smoked salmon, which I buy at Whole Foods here in Tualatin, is about the most delicious thing on this planet! I had some this morning, and almost like a pint of ice cream, I found I couldn’t stop. You delivered some to my father for Christmas and he said the same thing. Thanks so much for producing such a wonderful delicacy."
C. Angelus, OR

"This fish is firm, salty and a bit sweet – just what it should be"
Sunset Magazine
(“Best Smoked Salmon” feature)

"Superb Northwest product by two of the Northwest’s most distinguished chefs"
Seattle Times
John Hinterberger

"...Possibly the best I have tasted in America"
La Grande Cuisine
Jean Banchet, Chef

"Finally, smoked salmon the way it is supposed to taste: perfect!"
Westin Hotel Seattle
Marcus Dunbar, Executive Chef
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