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    • Home
    • Products & Pricing
      • Product Flyer
      • In The Store
      • Look for this
    • Traditionally Smoked
      • Prep and Clean
      • In the Smokehouse
      • Canning
      • Vacuum Sealed
    • PHOTOS
      • Commitment to Quality
      • Did Someone Say Coffee?
    • Videos
  • Home
  • Products & Pricing
    • Product Flyer
    • In The Store
    • Look for this
  • Traditionally Smoked
    • Prep and Clean
    • In the Smokehouse
    • Canning
    • Vacuum Sealed
  • PHOTOS
    • Commitment to Quality
    • Did Someone Say Coffee?
  • Videos

Smoked Salmon $ales

Smoked Salmon $alesSmoked Salmon $alesSmoked Salmon $ales

Over 45 Years Experience in traditionally smoked salmon

Over 45 Years Experience in traditionally smoked salmonOver 45 Years Experience in traditionally smoked salmonOver 45 Years Experience in traditionally smoked salmon

Eugene takes spring salmon out of the freezer and thaws them just enough for butchering.

Spring salmon all lined up.

Beautiful springs

First step in cleaning — heads off.

Hand filet each fish

Hand filet each fish

Spring salmon filets curing with salt and seasoned pepper.

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