Smoked Sockeye Can

Only high-grade wild salmon are selected; King, Coho, or Sockeye, depending on season and availability. These are filleted by hand in our processing facility, ensuring clean cuts and proper thickness.

Brining 

The fillets are submerged in a salt and sugar solution, sometimes with subtle spice or seasoning depending on the final flavor profile. Brining both seasons the fish and helps draw out moisture, which is important for texture and preservation.

Smoking

Once dried, the fish is transferred to our dedicated smokehouse. These are chambered units that burn local hardwood chips. The temperature is raised gradually, reaching 145°F to 165°F, cooking the fish fully while slowly layering in smoke. This can take several hours, and there is no automation here. Our team monitors every batch for consistency, temperature, and visual cues like color, oil separation, and firmness.