Many of their customers are in the Monterey Bay region. Streig says salmon caught in the Monterey Bay are distinctive for their orangey-red color, which comes from the large amounts of krill they eat.

This is hot-smoked salmon, not lox, which is cold-smoked at a much lower temperature. Hot-smoking, which is much easier for the home cook, results in a bright orange slab that can be used in a salad ...