Our Smokehouse
From harvest to slicing, our process is all about precision and care.
The Solomos Smokehouse is the heart of everything we do.
Every detail was designed to support the highest standards in food safety and craftsmanship. Built to meet CFIA Certification standards, our facility follows rigorous hygiene and quality controls throughout the entire process.
Our Process
Filleting
Our salmon arrives at the smokehouse within 48 hours of harvest. It’s immediately inspected for quality and freshness, and expertly fileted by our skilled team.
Curing
We cure each fillet with Belgian kosher salt and natural sugar, occasionally blending in select spices for added depth. This slow curing process brings out a clean, balanced flavour and an ideal texture.
Smoking
The salmon is then gently cold-smoked using an assortment of local and imported hardwoods for a rich, layered smokiness that doesn’t overpower the fish’s natural taste, and preserves its natural tenderness.
Ready to savour
Every batch is closely monitored for consistency, flavour, and texture, so that every slice is as exceptional as the next.