Our curing process begins by rubbing fillets with salt and brown sugar, then patiently waiting for the perfect cure. Dry curing produces a firm texture, silky, mouth watering finish. The common labor saving wet brining technique employed by other smokehouses adds water weight and a displeasing texture. The difference is immediately discernible.

We smoke in small kilns which require experienced operator attention. Utilizing small kilns is labor-intensive but produces the best product...no question. Only natural hardwood smoke is used in our process. We apply these same techniques to our other products: Day boat scallops from Digby Neck in Nova Scotia, Arctic Char from Iceland, Rainbow Trout from Idaho and our wonderfully sweet shrimp from the Gulf of Maine.

But providing the best smoked salmon products requires a peerless source. All of our salmon comes from a fabulous farm in the Bay of Fundy. Icy clear water propelled by 25 foot tides sluice through the pens. Fed selected feed, these fish are raised without hormones and are antibiotic free. The result: healthy, muscular fish particularly high in Omega 3's.