Cold smoked salmon steak | Dan Fumoir Artisanal
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Cold smoked salmon steak | Dan Fumoir Artisanal, average weight of 200 g, frozen and vacuum packed.
What is it?
Cold smoking salmon is a method that consists of smoking the fish for a long time in a smokehouse at a low temperature with a selected variety of wood. We chose Canadian sugar maple wood which provides a delicate and tasty aroma. We season the salmon beforehand with a balanced blend of spices and herbs. Our salmon comes from the Canadian Atlantic, is very fresh and of the highest quality, and is free of growth hormones. The entire process, which includes salting, drying, seasoning and smoking, takes nearly 20 hours over 8 days.
To maximize the taste and freshness of the product:
Thaw in the refrigerator by perforating the packaging
Then store in the refrigerator for a maximum of 3 to 4 days.
Enjoy our delicious smoked salmon fresh or cooked. You have the flexibility to slice it into thin or thick strips, or even cubes.
Atlantic salmon, sugar, salt and spices (onion, dehydrated garlic, black pepper, cayenne pepper, dill seeds), vegetable oil
A smart choice for fish and seafood at an affordable price. Renard is a project with values straight from Quebec.