Bacon may (or may not) make everything taste better, but if you don’t eat meat or just happen to love smoked fish, you might prefer to toss strips of salmon bacon into your next pan of scrambled eggs. Double smoked until they’re woodsy-smoky, subtly sweet, and distinctly nonfishy, they won’t — and shouldn’t — fool real bacon lovers, but they’re a nice alternative.
Sullivan Harbor Farm Smokehouse is making what it calls Dave’s Bacon, named for its inventor David Brooks, who died about a year ago. The Hancock, Maine, company, just across Frenchman Bay from Mount Desert Island, introduced the bacon in 2010 and sells it at the company’s retail store. Brooks, says smokehouse owner Joel Frantzman, “was always trying to make new products.” In 2011 and 2012, Dave’s Bacon won gold awards from the Specialty Food Association.
“We start with great raw material and we don’t screw it up,” says Frantzman, 68, who buys farmed Atlantic salmon from a “Best Aquaculture Practices”-certified family operation in New Brunswick, Canada. Sullivan Harbor also smokes scallops, shrimp, and mussels.
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