Our Unique Cold Smoking Recipe
We smoke our salmon the same way Adolfs Kristapsons did when he first set up
his store in 1953 in Toronto on Queen Street West. We start with Coho salmon.
We use Coho for its consistency and fat content, and we source it from
quality farms around the world.
There’s no rushing our cold-smoking process. First, the fish are filleted. Then we cure them, adding salt and sugar to penetrate the salmon for flavour. The curing process takes 24 hours. Once cured, the fillets are hung in mesh ‘stockings’ and left in our smokers for a day, over slow-burning hardwood chips.
When the smoking is complete, we slice and package our salmon. It lasts in the refrigerator for 7 to 10 days and is best enjoyed at a room temperature with bagels and cream cheese, or crackers and your favorite condiments.
Some Frequently Asked Questions
1. Is your fish from Canada?
Cold smoking recipes prefer Coho salmon. Today there are no consistent sources of Coho salmon in Canada. We currently source from the cold Pacific waters from Chile.
2. What’s the difference in making cold smoked vs. hot smoked salmon?
Cold smoking and hot smoking are different processes. Cold-smoked salmon is smoked below roughly 90 degrees Fahrenheit, while hot-smoked salmon is smoked above approximately 120 degrees.
3. Are there taste and texture differences between cold smoked and hot smoked salmon?
Hot smoking contributes to cooking the salmon and creates a drier product. Cold smoked salmon is smoother and silkier, while hot-smoked salmon is flaky, as if it had been baked. As well, cold-smoked salmon has a fresher and less smoky flavor, while the hot-smoked version is much smokier.