At Island Smokers we smoke farm raised Atlantic Salmon, which are harvested from the local pristine waters in the Bay of Fundy. Our smoking process has been developed from the information gathered during the history of smoking herring at Helshiron Fisheries Ltd, as well as a history of smoking salmon and ground fish. All of our salmon comes from plants that carry the SEAFOOD TRUST certification mark; this signifies that they meet the Certified Quality Salmon Standards (CQSS).
Right now we offer a hot smoked salmon. Our salmon fillets are first dry salted and left to cure for at least 24 hours. Next the salmon is cold smoked to trap the flavour in the fillets and then smoked at a higher temperature to actually cook the product.
- Salmon are a high source of DHA Omega-3 fatty acids. These may help to reduce the risk of heart attack, stroke and hypertension, enhance brain development in children, reduce the chance of developing Alzheimer's disease, and promote learning and prevent depression.
- Salmon has less saturated fat than beef or chicken.
- Fish (like salmon) are excellent sources of protein.