The Smokehouse
Your safety and satisfaction are our top priorities.
Solomos smokehouse was designed and built to the strict standards of food safety, operating under the guidelines of CFIA Certifcation.
Our facility and processes undergo routine audits, ensuring we adhere to the highest standards of manufacturing, sanitation, and food hygiene.
The Smokehouse Process
Always Fresh Never Frozen: the journey from harvesting to delicious, ready-smoked salmon in just 72 hours!
Quality Control
Once the fish arrives to our smokehouse within 48 hours of being harvested, it is meticulously inspected for quality and freshness. Our skilled flleters immediately clean and cut each fish with precision.
The Curing
Each salmon is then cured using a blend of Belgian kosher salt and natural sugar, sometimes enhanced with a variety of spices. This curing process takes many hours, resulting in a beautifully balanced flavor and a pleasing texture.
The Smoking
The salmon is carefully placed in the smoker chamber, where it undergoes a gentle cold smoking process at a controlled temperature for an extended period. Local hardwoods, such as birch and maple, are used to infuse a rich, smoky flavor that enhances the natural taste of our salmon.
Ready to savour
The end result, a succulent fillet smoked to perfection and thinly sliced to order by our skilled salmon slicers.