About Us
Bill and Ted are brothers-in-law, who have been catching fish and smoking them for more than 30 years. Ted is the fisherman, and Bill is the smokehouse gaffer. Canoe Pass is where Ted's father was born, in 1915.Holiday Pricing*
Smoked Wild Sockeye Salmonwhole sides - $20/lb CDN.
- Small side approx 1 - 1.5lbs
- Large side approx 1.5.- 2lbs
Handi-Bits
Ready-diced and vacuum-packed bits (1/4 inch dice)
- 150 grams. $5/package
Jerky
- 100 grams. $6/package
Gift Packaging
- Single side pack - $5 CDN.
- Double side pack - $7.50 CDN.
Holiday Orders
Email your orders to orders@bcsmokedsalmon.ca. Let us know what you want and when and where you would like to receive it.Delivery or pick-up is available within the Vancouver region from Dec. 5 - 30. Select delivery dates to other cities.
We accept payment with all major credit cards through PayPal.
Limited supply so order early!
From the waters of British Columbia...
we bring you our style of smoked salmon, which begins with the fish being carefully filleted, the sides trimmed, then each side is individually dry salted with coarse, Nova Scotia sea salt. Nothing else is added. After salting, we dry cure the fish for about 12 hours, before smoking. We only smoke in small batches, for between 36 and 48 hours. The total curing time is roughly between 72 and 84 hours. The process is weather dependent, with the ideal weather being cold and windless.
The fish is vacuum packed, for shipping, or bagged for local delivery, in Victoria, Vancouver, and Toronto.
Our customers, who range from BC to Nova Scotia, in Canada, and to Texas, in the USA, have heaped praise on our smoked salmon, as have customers in Japan.
If you're looking for an unusually delicious gift or need something to take to a holiday party, look no further.
Featured Recipe: Smoked Salmon and Asparagus Spears
INGREDIENTS
- 24 Fresh asparagus spears trimmed of tough ends
- 250 grams (¾ cup) spreadable chive and onion cream cheese
- 24 thin slices smoked salmon
- 1 tbsp lemon zest
- Sliced Caperberries or capers (optional)
- Coarse ground pepper
DIRECTIONS
Blanch asparagus in boiling water in large saucepan for about 3 minutes until bright green. Drain and plunge in cold water in large bowl. Let stand in water till cold. Drain and blot dry. Spread ½ tbsp cream cheese on 1 slice of smoked salmon. Place 1 asparagus spear on top of smoked salmon. Roll up, leaving tip and end of spear exposed. Repeat with remaining cream cheese, smoked salmon and asparagus. Arrange on large serving plate. Sprinkle with lemon zest, sliced caperberries (or capers) and ground pepper.Note: Use a vegetable peeler to cut a 1 inch (2.5 cm) slice of lemon peel (yellow part only), then cut the zest into 1/16 inch (1.5 mm) slices.
Making ahead: Assemble the spears up to 4 hours ahead of time and store in an airtight container in the refrigerator until ready to serve. Arrange them on a serving plate then sprinkle with the lemon zest, capers and pepper.