Cold Smoked

Atlantic Salmon and Sockeye Salmon fillets are brined with a carefully crafted seasoning blend then smoked below 90°F with a blend of maple, oak, cherry and apple woods. This meticulous process ensures the fish develops a rich, silky texture and a delightful smoky taste and aroma.

•Ready to Eat

•Skin Off

•Seasoned Varieties

•Serve Chilled or Temperate

•Assorted sizes 4oz and 8oz

Lightly Smoked

Salmon fillets are dry brined in a light coating of salt to remove moisture and intensify flavor. Next, the salmon is smoked with a blend of apple, cherry, maple and oak woods. It is smoked just enough to impart a delicate smoky flavor. Finally, the salmon is portioned and skin packed.

•Must be Cooked

•Not for Raw Consumption

•Rich Smoky Flavor and Aroma

•Flaky when Fully Cooked

•Additional Seasoning Not Necessary

•Available in 2 x 5oz portions and Catch Weight

Smoke Roasted

The fish is first brined with salt and then smoked with a blend of fruitwoods and hardwoods. Smoked to a temperature greater than 145 °F, resulting in a delightful flaky texture. The carefully timed process ensures the fish is fully cooked and a true smoked seafood delicacy.

•Ready to Eat

•Skin On

•Smoky Rich Flavor and Aroma

•Serve Warm or Temperate

•Assorted Sizes 3.5oz, 4oz, and 8oz