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, have heaped praise on our smoked salmon.
If you're looking for an unusually delicious gift or need something to take to a holiday party, look no further.
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.