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Lite-Smoked
- 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, a
Filets of smoked salmon after 4 days in the smokehouse.
Cut to size to fit in jars for canning.
This is what 4 days over a carefully controlled maple wood smoke produces.
Ready for canning which ensures long shelf life for lite-smoked salmon.
Into jars for canned pepper smoked salmon.
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