Miami, Fla.—Smoked salmon
is delicious and good for you. It is especially good if Yahmon Salmon has made
it. “I’m feeding this to my child. There are no preservatives,” said Jamaican
born Anna Sasso, owner of Yahmon Salmon Inc., at a recent interview during the
17th Annual Americas Food & Beverage Show in Miami Beach,
Florida.
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| Anna Sasso owner of Yahmon Salmon Inc, hot smoked spicy salmon, 17th Americas Food & Beverage Show, Miami, Fla. Copyright 2014 by Helen A Lockey |
Her dedication to safe
food goes further, “There is a cold smoke method but the fish never reaches 145
degrees so if there is bacteria they survive. I hot smoke mine. I bring it to
145 degrees Fahrenheit so everything is killed off,” said Sasso with a knowing
smile.
She does not sell at
farmers markets or green markets. “It’s got to stay cold,” and it can’t stay at
the right temperature at an open-air market according to Sasso.
She also cares about the
freshness of her ingredients. So she grows her own scotch bonnet peppers using
organic growing methods.
She has been in business
for almost four years. Her products are so popular that they are being sold at
Miami ABC liquor stores.
Her smoked salmon comes in
three seasonings: original cracked pepper, spicy Caribbean jerk, and blackened
Cajun. She also sells a selection of Kosher Parve salmon.
They are open from 8 am to
4 pm Mon to Thurs, and 8 am to 12 noon on Fridays.
You can call 305-252-9507
or email yahmonsalmon@att.net
Or you can go to their website http://www.yahmonsalmon.com
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