Questions about our food

How long do your smoked products last?

We always guarantee the freshness of our food but since different items have different shelf lives, it is important to ask the salesperson for the their recommendation.

Where does your salmon come from?

All of of our salmon is ocean raised Atlantic salmon. We get all of our salmon from one of the first eco-certified quality salmon farms in North America. Much more care is put into not only what the fish eat but how they affect the surrounding ocean environment.

It is a mistake to think that all salmon farms are the same and to assume that all of the negative media surrounding salmon applies to each farm. We have done extensive research in determining which salmon sources we choose to work with.

What is a Eco Certified Quality Salmon?

Certified Quality Salmon from Cooke Aquaculture is traceable to stringent product quality specifications with regards to freshness, visual appearance, taste and texture. It also means our product has been produced and processed by a certified company that operates to highest industry standards with regards to food safety, fish welfare and superior quality.

Ultimately, the Standards aim to ensure that Eco-labeled Seafood continues to be produced from a pristine quality environment in a sustainable, low impact and responsible manner.

How is hot smoked salmon different than cold smoked?

Hot smoked salmon is prepared by placing the filets in a smoking chamber positioned over the fire. As the heat and smoke rise, the salmon is cooked and smoked at the same time. Temperatures for hot smoked salmon generally range from 180ºF to 200ºF that is sufficient heat for both the meat to be cooked and the bacteria to be removed. When finished, the hot smoked salmon will have a firmer texture, a darker color, and a smoky flavor without the salty overtone provided during the cold smoking process.

Cold smoking involves lower smoking temperatures that will range from 60ºF to 90ºF. The meat is placed in a smoking chamber away from the fire where it remains at room temperature. As the smoke builds from the fire, it is allowed to enter the smoking chamber, passing over the Salmon to impart the smoky flavor into the fish filets and warming them slightly. Because this process does not involve cooking, the filets retain their delicate texture. However, since the Salmon is not cooked, the filets are salt cured to prepare the meat for consumption, which increases the amount of salt contained in the meat.

What are the varieties of smoked salmon?

Gravlox : Cured with salt and sugar. Soft silky texture. Sliced thin and serve on bagels or as hor d’eorves with capers and onions.

Hot Smoked Salmon : Cured with salt and sugar then smoked at least 180 degrees until fully roasted. Cut into filets and flaked. Eaten with crackers or flaked over a salad.

Cold Smoked Salmon : Cured with salt and sugar then cold smoked under 100 degrees. Still soft and silky in texture and also sliced thin.

How do I heat my pie, crepe or mac n cheese

Heating instructions

Smoked Salmon crepe Cut the crepe’ in half and distribute the aioli evenly over the two halves. Place in preheated oven set to 350 ° for 10-12 minutes.

Savory Cheese pie Cut cheese pie in half and place into a preheated oven at 350 ° for 10-12 minutes.

Pot pies Cut pot pie in half and place into a preheated oven at 350 ° for 10-12 minutes.

Mac n cheese Remove plastic lid and lightly break up with fork. place into a preheated oven at 350 ° for 13-15 minutes.