The Iowa-based company uses custom-engineered wood-burning technology to produce “smoke-baked” salmon.
The product differs from its competitor in several ways, company CEO Eddie Feintech told IntraFish on Tuesday.
It does not use the smoldered hickory dust or atomized liquid smoke to add the smoky flavor or use high concentrations of additives such as MSG, sodium and sugar, and injected liquids like brine nitrates to make up for cook shrinkage -- all additives allowed by the United States Department of Agriculture (USDA).
Instead,
