Smoked fish we’ve had aplenty: black cod (sablefish), chub (carp), salmon, sturgeon, trout, whitefish. But our smoked shellfish experience has been limited to imported cans of smoked mussels and clams. We employed them in various hors d’oeuvres, dips and dishes and concluded that what we’d bought was the smoked shellfish equivalent of supermarket canned tuna.

Sullivan Harbor Farm does away with those memories, bringing an “I must have more!” allure to smoked shrimp and scallops (and also to smoked salmon). The smoked shrimp and smoked scallops add big personality to recipes, not to mention wowing the cocktail crowd as nibbles in various forms (dips, hors d’oeuvres, canapés or straight from the toothpick). If you love shrimp, scallops and smoked foods, you’ve got to try them!

The products are all natural: no preservatives, chemicals or colorings are used. Made in small batches using old world techniques—including outdoor smokers.

You’ll enjoy all the different ways you can use these smoked tidbits. For lunch we enjoyed them atop Al Dente Pasta’s garlic parsley fettuccine, tossed with some rosemary basil olive oil from Sonoma Farms and a bit of brown butter. Fresh parsley was a light offset to the smoky seafood. A gourmet feast in minutes!

Smoked shrimp and scallops combine into
easy, delicious recipes. Photo by Jerry Deutsch | THE NIBBLE.

• Find more of our favorite seafood products, plus recipes and informative articles, in our Gourmet Seafood Section.
• Check out our Seafood Glossary.
• Take our Smoked Salmon Trivia Quiz.