Kanata Smoke House - Authentic worldclass taste.

		Smoked salmon is a long established symbol for delicacy and aristocratic taste around the world. The fragrant aroma of Canadian maple smoke, slowly harmonized to the salmon’s delicate meat, gives it a delicious taste beyond comparison.

		Kanata’s signature smoked salmon is recognized amongst the best in world markets due to our long mastery of ancestral curing and preservation methods. The fine quality of its meat and meticulous dressing techniques are quintessential to giving Kanata Smoke House products a taste uniquely their own.




		The Kanata smoke salmon is the result of the meeting of two culinary traditions : from proud carriers of the Canadian smoking heritage to the ancestral wise men's ideals passed down from North American Attikamek-Montagnais peoples’ methodology.




		There are 3 major species of salmon in Canada : freshwater salmon, Pacific salmon and Atlantic salmon.

		The freshwater salmon (also commonly called char or ouananiche) exists in the coldest waters of the lakes and bays of Canada’s Great North. As it is very rare, it is unfortunately not sold nor purchased in large scale.

		The Pacific salmon has a distinct scarlet meat and is made up of Sockeye, Coho, King, Chum, Keta, Red Spring and Pink salmon. As a result of their natural habitat, these fish in general lack some natural oils and are therefore dryer than their Atlantic cousin.

		The Atlantic salmon is revered as top grade for taste and quality by gourmets worldwide. Since this salmon has a selective diet, only feeding on living foods, it produces a firm, delicate and enticing orange colored meat beyond comparison in taste.

		The Atlantic salmon hails from the North American boreal coasts. It lives in the purest of cold waters coming directly from the Arctic North, where there is negligible industrialization and pollutants and thus ensures its highest quality. Because this salmon has been over harvested in the wild over the years and is now difficult to locate, it is now largely bred and harvested through aquaculture. The unique qualities of the Atlantic breed make it Kanata’s choice of Signature salmon.

		The Pacific Coho salmon, also called Silver salmon, is found in the coastal waters between Canada’s Great North West, British Columbia and Alaska. Just like its Atlantic cousin, the best Coho is found in the coldest waters of the North Pacific.

		The Pacific Sockeye salmon, also called Red salmon, is found along all the coast of the Northern Americas, from California to Alaska. Like most Pacific salmon from the North West, it is mainly found in the wild of the open North Pacific ocean.

		The Kanata Atlantic salmon is harvested in the sanctitude and deep calm of The Bay of Fundy in New Brunswick. In this region, the waters are unaffected by the Gulf Stream. Its source water is cold, pure and remains perfectly limpid thanks to a natural phenomenon that is unique on this planet!

		Because the Kanata Atlantic salmon is bred in its established natural habitat, the fish does not suffer from pollutants found in other artificial sites of aquaculture, such as stagnant feedings for example. With tides that are amongst the highest on the planet, the Bay of Fundy is free from accumulated unwanted particles, thus allowing the basin to benefit from constant and exceptionally pure water.

		Kanata Smoke House’s Signature Atlantic salmon comes specially from the Bay of Fundy. We provide our customers with this unique, firm and delicate tasting salmon renowned worldwide.

		The salmon is the jewel of Kanata Smoke House’s operation. It is treated likewise. Kanata uses the most delicate methods to dress the fish within the 24 hours of its harvesting from its source. This ancient method requires complete manual skills and our professionals give it their complete attention.

		The salmons are selected according to our Master Smoker’s precise instructions, usually when they have reached the weight of 9 to 13 pounds. They are individually removed from their waters by hand and are handled with the utmost care in order to prevent bump and bruise. Shortly after, the salmon are hand-drained to guarantee a perfect and aromatic meat.

		This special "marinade" technique is exclusive to Kanata Smoke House. The salmon fillets are bathed in a cold infusion of herbs and spices especially selected in following the spirit of past ancestral First Nation traditions. This special "marinade" adds taste and flavour and is essential to Kanata’s Signature smoked salmon.

		The Souse salting method was developed with the contribution of Kanata’s Master Smoker. It is the most advanced method of salting which at the same time preserves the spirit of traditions established by Canadian First Nations. A well balanced brine becomes the bed where salmon fillets rest for 6 to 12 hours. With the close supervision of our Master Smoker, the fillets are turned every hour to ensure a uniform impregnation of the salting.

		Kanata’s Master Smoker, along with connoisseurs world wide, will tell you that cold smoking is the most respected method used to smoke salmon.

		Kanata’s cold smoking techniques were developed from traditional methods perfected through hundreds of tastings and trials under the close supervision of our Master Smoker and other taste masters.

		Fueled with the purest quality of Québec maples, the smoke house is equipped with the most advanced equipment that allows the smoke to lightly and delicately brush the fillets, only infusing them with the right touch of smoke. These meticulous details allow to create a salmon fillet that is richly enhanced with exquisite and extremely subtle aromas and a delicious bouquet.

		As a HACCP Federally approved company, Kanata guarantees international standards of hygiene, quality and contamination control.

		FRESH PRODUCTS Kanata Smoke House salmon is available in whole and fresh smoked fillets of 1 kg. You can enjoy slicing it yourself at your convenience. It is wrapped with a breathing film unique of its kind, to protect the quality of this great smoked product.

		Each salmon fillet you purchase has a detailed label indicating :
		- date and time when it was sliced into fillets
		- date and time when it was soused
		- date and time when it was smoked

		We guarantee the salmon you receive has never been frozen. In addition, if it is kept well refrigerated, we give you Kanata’s guarantee that it will keep for 14 days.

		FROZEN PRODUCTS Kanata Smoke House salmon can also be sliced at the requested thickness. Sliced without the skin, it is individually wrapped in a 5 mm Skin Pack film or Vac Pack (vacuum bag). Since this product has only been frozen once, it must be kept frozen until package is opened for use.

		When thawing, it is important to pierce the wrapping to allow breathe to avoid the creation of unwanted bacteria. Once thawed, the product will stay fresh for 14 days if it is kept well refrigerated.

		Kanata Smoke House lays its products on a 6 mm thick gold and silver tray to hold the packaging. Our Kanata salted maple wood cold smoked products are then vacuum packed in a 5 mm nylon/polyethylene bag to protect its precious content. Our packaging is easily identifiable by our exclusive high-end designed bags and boxes, perfect for retail display and consumer ease of use.

		For restaurant and hotel use we also pack our salmon with fillet separators, which separate the product in pre-established portions for easy manipulation in busy kitchens.