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Smoked Fish

We have a variety of cold and hot smoked fish available. The difference between Cold and Hot Smoked fish is the method used to smoke the fish. Cold Smoked fish is smoked in a Smoke House at temperatures of 70 to 90 degrees Fahrenheit for 1 day to 3 weeks whereas Hot Smoked fish is smoked at 120 to 180 degrees Fahrenheit for 6 to 12 hours. The time and temperature used depends on the fish size, distance from the fire and degree of flavour desired.

Smoked Fish

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Smoked Cod - Scottish

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Eel (Whole) - New Zealand

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Herring Fillet

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Mackerel Fillet

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Steelhead (Interleaf) - Nanuk

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Steelhead (Unsliced) - Nanuk

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Trout Fillet - Nanuk

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Tuna - Nanuk

Smoked Salmon

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Atlantic (Sliced) - Classic Smoked

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Cohoe (Non Interleaf) - Nanuk

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Sockeye (Interleaf) - Nanuk

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Sockeye (Unsliced) - Nanuk

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Pieces and Trimmings

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Smoked Salmon Chunks (BBQ Tips)

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Cold Smoked Salmon Chunks

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Smoked Pepper Chunks

 

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Last modified: 05/22/03