Curing, smoking and packaging fish under the supervision of CHEF ALAIN QUIRIN since 1995; We use farm raised salmon imported fresh from selected farms in Scotland, Norway and Canada. We hand-cure each fillet with a blend of Kosher salt & sugar, then naturally cold smoke with hickory wood. Other specialty products are hot smoked the traditional European way. Our dedicated staff processes the fish in small batches, assuring a better and more efficient quality control. We have established strict food safety guidelines and our H.A.C.C.P. program is specific to each product that we process.


· Scottish Salmon
· Norwegian Salmon
· Gravlax
· Peppered Salmon
· Pastrami Spiced
· Rainbow Trout
· Smoked Sturgeon
· Smoked Tuna Loin (100% lean Grade A)