Chow Maine - Restaurant Guide

On the day we dropped in, some other visitors from away instigated a tasting, and we had a chance to compare the farm-raised Atlantic salmon ($6.50 for 4 ounces), the organic, farm-raised Scottish salmon ($8.95 for 4 ounces), and the wild salmon ($9.50 for 4 ounces), all cold-smoked on the premises. The high fat content of the Scottish fish made it more "buttery," and that and the Atlantic were both delicious; but the taste of the wild salmon, with its intense, near-scarlet deep orange, rang like a bell in our mouths. It has a lower fat content and a more intense clean flavor. It's also more expensive. Grindstone Neck buys truckloads of it from Alaska to smoke and pack during its three-week season, but it travels far to get to our wild-salmon-less East Coast.

Grindstone Neck also makes smoke-roasted salmon, maple-cured trout, and smoked haddock, scallops, and mussels.