Smoked Fish - Choose Your Own 3 Pack

Take your pick from three of Gingrass’ signature smoked fish: Hot-Smoked McFarland Springs Trout, Cold-Smoked Atlantic Salmon, and Cold-Smoked Steelhead Trout!

Chef David Gingrass has more than 40 years of restaurant experience, from working under Wolfgang Puck at the original Spago in West Hollywood to opening his own restaurant there in 1995. During this time, Gingrass (pronounced “gin grass”) perfected the delicate art of smoking fish, and Gingrass Smoked is the end result. With a focus on quality, precision, and time-honored methods, Gingrass Smoked delivers premium, handcrafted products that highlight the depth of his experience.