Our cold-smoked salmon we use a carefully selected blend of juniper along with a touch of apple wood. We have truly perfected the art by using high-quality fish and third-generation European recipes.

Our salmon is first marinated in a salt, brown sugar, and special herb mixture, after which it is cold smoked for eight to ten hours at 75 to 80 degrees Fahrenheit to avoid dryness, 

No preservatives, artificial flavors, or colors are added!

Our smoked salmon may refrigerated for up to 21 days.