CANOE PASS SMOKEHOUSE - PROVIDING BC'S BEST WILD SMOKED SALMON
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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 Salmon
whole 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.
* shipping costs not included

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.

Free delivery in the Metro Vancouver area on orders of $150 or more. We no longer ship to the USA.

Acceptance Mark 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 Quiche

INGREDIENTS - Pastry

  • 1-1/2 cups (375 ml) All Purpose Flour
  • 1/2 tsp (2 ml) salt
  • 1/2 cup (125 ml) cold butter, cubed
  • 1 large egg
  • 1 tsp (5 ml) white vinegar
  • Cold water

INGREDIENTS - Filling

  • 8 large eggs, beaten
  • 2 cups (500 ml) whipping cream
  • 1/4 cup vodka (or dry white wine)
  • 1 tbsp (15 ml) finely chopped fresh dill (or parsley/cilantro)
  • 1/2 tsp (2 ml) each salt and white pepper
  • One package HandiBits (2 is better)
  • 1/4 cup (50 ml) finely chopped red onion

DIRECTIONS

Pastry - mix togethe dry ingredients, cut in butter and use pastry blender (or food processor) till butter is about size of small peas. Beat egg with vinegar and add about 1/3 rd - 1/2 cup very cold water. Add wet to dry and combine, till dry is thoroughly wetted. Line a 10 inch pie shell with pastry.

Filling - mix together until well combine. Pour into pie shell

Bake at 350F for about one hour or until centre is set.

We have many more recipes too.

Fish FAQ

How long does the smoked salmon last?
Refrigerate up to two weeks. Otherwise, cut into chunks, if desired, wrap well, and freeze. Can be frozen for up to three months, without any significant damage to flavor. If vacuum packed, freeze or open package and refrigerate. Vacuum packed salmon can be frozen for at least six months.
Is there an easy way to slice the fish?
A simple solution to the problem of getting thin slices is to place the side in a freezer long enough for it to harden up a bit. Remove it and immediately do the slicing. With a sharp, slicing knife, you can get very thin and neat slices this way.
How much does a typical side provide?
About 2 party platters of slices and some leftover for scrambled eggs or a spread.
More Fish FAQs including ordering information are available.