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Like Fine Vintage Wines, Smoked Salmon and Other Handcrafted Gourmet Luxuries Are In-Demand and in Limited Supply


PRINCE EDWARD ISLAND, Canada, Oct. 27 -- In the pre-dawn fog, Kim Dormaar, award-winning artisanal master of fine-cured and smoked fish leaves his harborside home to meet a truck carrying just-harvested 7-pound salmon from the Bay of Fundy. Thus begins the “slow-food” process of handcrafted smoked salmon. For Dormaar, it’s a labor-of-love.

After he brings in the fish his son Morgan will cut and then debone them using small tweezers. Dormaar will tend to the salmon already in the cure process. He will wash off the layer of coarse sea salt he special orders from a small island in the West Indies and begin the 48-hour curing process, a trade secret from the old Dutch master he apprenticed with as a lad in his native Holland. See for details.

“The reason my salmon tastes so rich and buttery is the slow, old-fashioned process and the attention to detail,” says Dormaar. After 2 days in the cure, the salmon will be smoked using pure alder wood – no chemicals or liquid permitted -- in an airtight chamber Dormaar calls his “rum barrel;” its wooden walls redolent with years of accumulated flavor. Fishermen know that Dormaar, a marine biologist, will only accept top quality. His salmon is free of antibiotics and chemicals; farmed in clean cages in the clear, cold Atlantic waters.

“Chefs and serious restaurant goers seek out quality, handcrafted foods whose flavor reflects the passion of the maker,” says Ana Sporer, chef-owner of Ruby’s Hotel in New York’s Hudson Valley and master chef instructor at New York’s Institute of Culinary Education.

In a blind taste test, Kim Dormaar’s Medallion Sliced Smoked Atlantic Salmon, Smoked Rainbow Trout and Smoked Eel won the prestigious American Tasting Institute Award two years in a row. The Michelin Guide, Bon Apetit, and Enoteca Wine and Food are among the many to praise Dormaar’s delights.

Discerning seafood lovers can purchase Medallion Seafood products at A two-pound side of salmon comes frozen and packed in an elegant, handmade cedar gift box for $165. Dormaar’s gravlax, hot-smoked steelhead trout, eel and smoked salmon caviar will also be available this season. All items are hand crafted and in limited supply. Shoppers are encouraged to place orders early.

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