CLICK on the Navigation Bars below to learn all about Products and Process!
CLICK on the Navigation Bars below to learn all about Products and Process!
- After 4 days hanging in the smokehouse the salmon is taken down and canned.
- The finished product has a beautiful smoky flavour and is softer texture than traditional fully smoked. (Note that skins are removed before canning.)
- Canning process ensures a long shelf-life, no refrigeration required (once opened, salmon should be consumed within 2 days).
- Regular and Peppered, Sockeye and Spring,
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