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CLICK on the Navigation Bars below to learn all about Products and Process!
Sockeye and spring salmon hang in the smokehouse for 11-13 days until fully smoked.
Some are laid flat on steel racks.
The salmon are monitored closely to reach just the right amount of firmness to be fully smoked.
Staggering the days when fish are hung makes for good timing when they are ready to take down for vacuum sealing.
Small batches ensure excellent quality.
Regular and Peppered Smoked Sockeye, some from off the racks, some from hanging. All are just right!
Regular smoked sockeye salmon.
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