Something's Fishy
The Latest in Bacon Technology

Ah, the pleasures of smoked meat. Whether it's home-cured pork or a well-aged duck breast, you love your traditional charcuterie.

But sometimes you're looking to expand your dried-meat horizons, and if that means including more food groups, then so be it.

Which is why you'll be excited to hear that a pioneering fish company has developed a little palate-blazing item called…Brekfish Salmon Bacon.

Combining all that you usually look for in the hearty breakfast-meat category, this newcomer takes the ethnic food staple known as lox and amps up the salty and smoky so that it can compete with the best cured meat. Tough enough to withstand pan-frying, these strips of thickly sliced wild-caught Pacific salmon have just the right amount of fatty texture to elevate any simple egg sandwich to the stuff of hangover-curing legend.

Once you start experimenting with this crispy delicacy, the possibilities are endless—use it as a pizza topping, hamburger accoutrement or, if you're feeling especially dangerous, the pièce de résistance of an "SLT."

We know we don't need to spell it out for you.