Traditional Cold 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.


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. This treatment is only available in Canada and US.