Dan Fumoir artisanal

Ancestral method of cold smoking

Cold smoking salmon is a method that involves smoking the fish for a long time in a smokehouse at low temperatures with a chosen type of wood. We opted for Canadian sugar maple wood which offers a delicate and tasty aroma. We season the salmon beforehand with a clever blend of spices and fine herbs. Our Canadian Atlantic salmon is very fresh, premium quality and free of gluten and growth hormones.
The complete process, which includes salting, drying, seasoning and smoking, requires nearly 20 hours of work spread over 7 days. It is carried out in accordance with the standards issued by the MAPAQ.