CLICK on the Navigation Bars below to learn all about Products and Process of traditionally smoked salmon!
Hanging
-Once cured, the filets are put onto stainless steel racks or hung inside the smokehouse.
-Lite-smoked is removed from the smokehouse after 4 days and is canned.
-Traditional fully smoked salmon requires up to 13 days over the maple wood fire and is vacuum-sealed for a long shelf life.
There is nothing like seeing the salmon hanging in the smokehouse.
Enjoy this series of beautiful fish hanging in the smokehouse. Sometimes there are no words.
Smoky goodness
Sun peeks into the smokehouse.
The smokehouse is expertly designed.
Show More