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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

The 24/7 Fire

Stacked wood pile

- Large logs of maple wood create the right kind of smoke for the multi-day process.

- Tending the fire is an ongoing, physically demanding task that needs full attention 24 hours a day, and for the duration of each batch (up to 13 days per batch).

The smokehouse has just the right amount of smoke rising.

Day and night, the fire must be tended.

Smoke is doing its job, the salmon are taking it in.

Physically demanding, it takes a lot of wood to keep the fire going. 

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