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WANT TO KNOW MORE?
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Atlantic salmon is the most widely farmed type of salmon produced around the world, primarily sourced from Norway, Canada, and Chile. Salmon farming takes significant measures to protect the natural ecosystem from the impacts of its operations. Additionally, salmon farming plays a crucial role in the economies of developing countries across the globe.
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Our smoked salmon is handcrafted using the finest quality salmon raised in pristine Atlantic waters. We offer a wide variety of flavours for hot and cold smoked fish, priding ourselves on quality and freshness without preservatives or artificial flavouring.
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This species of fish, known for its consistent quality and high levels of omega-3 fatty acids, has a higher fat content that makes it ideal for both hot and cold smoking.
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Yes, smoked salmon is ready to eat straight out of the package. It is fully processed through either cold or hot smoking and requires no additional cooking.
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Our smoked salmon can be either raw or fully cooked, depending on the smoking process. Cold-smoked salmon is considered raw as it is smoked at a low temperature (below 90°F), while hot-smoked salmon is fully cooked as it is smoked at a higher temperature (120-180°F).
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Currently, all of our products are cold smoked.
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Lox: Cured in a brine or salt solution but not smoked. It has a rich, salty flavour.
Gravlax: Cured with salt, sugar, and dill, sometimes with a splash of aquavit or vodka, but not smoked. It has a delicate, herbaceous taste.
Smoked Salmon: Either hot-smoked (cooked) or cold-smoked (raw-like texture) and has a distinct smoky flavour.
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Smoked salmon can be served in many ways, including:
On bagels with cream cheese and capers.
As a topping for salads or pasta.
On a charcuterie or appetizer platter.
In wraps, sandwiches, or sushi rolls.
Paired with crackers or crostini and soft cheese.
Its versatility makes it a perfect addition to various dishes or enjoyed independently.
Visit our recipe page for more inspiration.
