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Processing
The secret of fish- smoking
A well kept secret of fish-smoking is the recipe to refine wild salmon. They are passed through from generation to generation.
The smoking process
Our smokehouse in Vancouver is a company with a old craft tradition. The McKinnon's smoke our wild salmon after an old tradition. Only some main features of the well-protected family secret can be shared by the smoke master of our wild salmon gourmet:
Especially chosen wild salmons are pickled in a very mild salt-cane sugar-brine , only using high-quality sea salt , there they rest for 24 hours. Afterwards the salmon is carefully washed with spring water.
Our Gravad Wild Salmon is enriched carefully with a traditional marinade out of sea-salt, cane-sugar, special plant based oils, selected dill as well as fine herbs-of course in BIO-quality!
After the smoking or marinating process the product is cooled down, sometimes (depending on the item) cut in slices, packaged and send on another journey to ou
