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Commitment to Traditionally Smoked Salmon
Spring and sockeye from the Fraser River are caught, individually bagged, and into the freezer within one hour. This is the ONLY way Smoked Salmon $ales operates. Freshest fish as can be.
When the outside temperatures reach consistent days and nights of near freezing is when Smoked Salmon $ales starts smoking. It ensures that during cleaning, curing, and hanging in the smokehouse, the fish will not sour or go bad.
This image shows the average size of salmon.
During the smoking season, Eugene hand-processes between 500-700 fish.
Every fish is cleaned and fileted by hand.
Beautiful spring filets ready for the curing step.