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Tasteless super-purified smoke is organically manufactured to treat seafood and meat to maintain the freshness, color, texture, and natural flavor, particularly after the food is frozen and thawed.

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Freezing and cold storage is an efficient method of fish preservation. Freezing and frozen storage of fish can give a storage life of more than one year. If frozen with Vacuum Bag - shelf life is 24 months - without vacuum bag - it's 18 months. Provided the temperature is low enough - below -10C bacterial action will be stopped by the freezing process.

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Wood Smoke has been used for centuries in the preservation of meat and seafood. By using an advanced smoke system at low temperatures using a blend of food grade local wood chips and American hickory we produce a distinctive fine product in three categories, Classic, Gourmet and Sashimi.

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Phone 1-888-FISH-199 Fax (305) 594-4301