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- Made locally in Kenmore, WA
- Great for appetizers or salads
- Fully cooked & ready to eat
In 1990, highly acclaimed European-trained chefs Gerard Parrat (proprietor of Gerard's Relais de Lyon) and Dominique Place (proprietor of Dominique's Place) could not find a smoked salmon which met their standards, so they created one. With that Gerard & Dominique Seafoods was born, in a 2,000 square foot facility in Kenmore, Washington. Made with only the freshest natural ingredients from the Northwest, Gerard & Dominique products are carefully hand-filleted and smoked by chef Dominique Place according to old-world traditions. The process begins with the best seafood harvested from the cold, clean waters of the Pacific Northwest. In this case, the scallops are specially seasoned, then individually smoked over a select blend of Northwest hardwoods, which imparts a subtle, complex flavor. Fully cooked and ready to eat, they are great as appetizers, in salads or tossed in your favorite cut of pasta.
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