For cold smoked salmon we use carefully selected blend of juniper, along with a touch of apple wood. Trout is smoked with cherry and apple wood. We truly perfected the art of smoking salmon and trout, using high quality fish and third generation European recipe.

Trucked to us weekly in fresh, each fish is handled with care to ensure optimum color, flavor and texture.

First dry marinated with salt, brown sugar and a special herbs mixture, the salmon is cold smoked for approximately 8 to 10 hours at 75 to 80 degrees Fahrenheit.

Salmon can be kept for up to 21 days in refrigerator or frozen up to two months, without changing flavor or texture.

To avoid dryness, trout is smoked for 1 to 2 hours at 150 degrees and for 5 to 6 hours at 120 degrees Fahrenheit. It can be refrigerated for up to 14 days.

No preservatives, artificial flavors or colors added!

In addition to out mail order service, we also supply to some restaurants, bagel stores and natural stores nationwide.

Stop by while visiting Rocky Mountains and let us prepare a delicious lunch or dinner for you at our restaurant or take out our pre-packed salmon and trout.