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The methods used to cure salmon prior to smoking have remained mostly unchanged over the years with only subtle variations on the main themes. Our master smokers select only the finest Atlantic Salmon fillets and then cure them using our own secret method which is a unique combination of traditional ideas. Following curing, the fillets are air dried to the proper consistency and then moved to the one area of production where major changes have taken place, the smokehouse.
Our house is computerized, allowing us total control over temperature, humidity and smoke density. This guarantees that the superior quality of our product remains constant, time after time. The fillets are smoked at low temperature, using sterilized maple chips, for just the right length of time. When they have been smoked for just the right length of time, the fillets are then moved to refrigeration for a period of "rest". This time allows the curing and smoking processes to settle in and meld. Following this the fillets are quickly sliced, weighed, packaged and sent either to be frozen or to cold storage in preparation for shipping to our customers.
Last updated June 11, 2001