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.

Over 40 Years Experience in traditionally smoked salmon