We start with farm-raised Atlantic Salmon from Maine, caught fresh and shipped to our smoke house. We then coat it with a curing solution of salt and sugar.

The salmon is then cured under refrigeration for 18 to 30 hours depending on the size of the fish.

Next we smoke the cured salmon using a mixture of hardwoods and fruitwoods to produce a nice, smooth smoke. The smoking can take anywhere from 2 to 6 hours in a smoker with the temerature at 90 degrees fahrenheit.

It is then packaged in 4 oz., 8 oz., and one pound packages for you to enjoy.
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