It all started when a European restaurateur (with restaurants in Rome, Milan, Tokyo, London, & opening in Los Angeles in 2010) came searching for a sugar free smoked wild salmon that would exceed his patrons’ expectations. Chef Dominique, loving a new challenge, worked his culinary magic until: “Voila!” (“There it is!” French) or “Obika!” (“There it is!” Italian); our exquisite, Sugar Free Smoked Sockeye Recipe was born.

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