OUR PROCESS
Our fish and seafood are cold smoked in house using custom built smokers. The process takes considerable time and dedication. It starts with putting the fish or seafood in a salt water brine for several hours. It is then placed in the refrigerator to air dry and develop a pellicle. This coating protects the fish, ensures it stays bacteria free and creates the tacky surface which allows the smoke to adhere. It then goes into the smokers until the consistency and smokiness is deemed perfect. The cold smoking process can take anywhere from 12-30 hours depending on many external conditions such as air temperature, humidity and atmospheric pressure.
SUPPLIERS
Our fish and seafood are sourced with environmental sustainability, freshness and quality as top priorities. Our suppliers use systems and practices that ensure a minimal impact on our oceans and ecosystems. The products we sell are fed from natural sources and are hormone and antibiotic free.
COLD SMOKING
Cold smoking is a method of smoking which does not involve high temperatures. The smoke is generated in a separate chamber from the fish using sawdust. The consistency of the sawdust is so fine that it never creates a full fire. Instead, it simply smoulders and maintains a very low temperature of between 18-20 degrees celsius.
UPCYCLED WOOD
Our rich, dense, smoky flavour is achieved by using the highest quality maple wood. We source our sawdust from Sambat, a local professional baseball bat manufacturer. They use only the finest for their products and lucky for us, we get to use their waste as our key ingredient!
