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Smoke House

Smokehouse Master James Hilborn was taught the fine art of smoking salmon at P.C. Chevance Saumon Fume in Brittany, France. This European technique produces the finest cold-smoked lox and hot-smoked delicacies. Our smoked salmon, black cod and tuna are amazing!

We offer this service to Sport Fishermen and member of The Seafood Club and can customize the smoke to your taste.

The quality of the Smoke House is second to none. The process is a natural smoke with without using any nitrates or chemicals.

Not like other smokers; at The Seafood Club you pay for your smoked salmon on finished weight.

From head off gutted fish estimated recovery is:

- whole smoked fillets 67%

- sliced cold smoked 55%

- hot smoked skin on 50%

- hot smoked skin off 35%

Our rates are based on the finished weight. You no longer need to guess about your smoked salmon costs. Other smokers charge you on your in weight of which you lose approximately one half. So remember to double their rates when you compare.

Salmon & Tuna

Salmon Cold Smoke – European Style

Lox Unsliced Sides                                  $3.95/lb
Pre-Sliced Lox:        100-200g packs        $8.50/lb
                                200-400g packs       $7.95/lb
                                400g & over packs   $7.50/lb
Lox Trim (scraped from the frames)           $4.95/lb

 

Salmon Hot Smoked – BC West Coast Style

Natural Strips                                         $5.50/lb
Peppercorn Strips                                   $5.50/lb
Chile Pepper Strips                                 $5.50/lb

 

Salmon Hot Smoked - Salish Style

Natural Honey Glazed Strips                   $5.50/lb
Peppercorn with Honey or Maple Strips   $5.50/lb

Fillet and vacpac

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