Taste the Difference.
We exclusively use Pacific salmon!
The coho salmon is cured for a minimum of 48 hours. After the curing process the salmon chills for another 12 hours to intensify the flavour and for the salmon to firm up. After that the salmon is vacuum sealed, frozen and ready for delivery.
Cured & Smoked Coho Salmon
Keep frozen. Up to 6 months in a freezer. Once thawed, Up to 2 weeks in a refrigerator.