St. Jean’s cold-smoked sockeye salmon–also known as lox–is a moist and richly flavoured delicacy that is usually sliced thin before serving. Lox served on bagels with cream cheese is a classic North American dish! We fillet the fish before smoking it in our hi-tech smokehouse. Delicious!
Pacific Halibut: one of the west coast's finest food fish.
St. Jean's Hot Smoked Wild Albacore Tuna. Say it again and salivate. Just as with salmon, we cure our tuna with a special mix of spices before smoking it at a high temperature. You've never had tuna this good: rich, smooth, and smoked to perfection.This is the highlight of your next meal or event. Nothing beats that hot smoked flavour of Wild Albacore Tuna.
No peppercorn-y jokes here; these candied salmon strips mean delicious business.
In this case, we want you to tear a strip off us. You'll be glad you did!
St. Jean's Peppercorn Hot Smoked Wild Salmon is prepared in the classic hot-smoked style (also known as barbeque style) that seafood fans all over the world crave. We cure our fish with a special mix of spices including peppercorns before smoking it at a high temperature. Rich, flavourful salmon smoked to perfection with a bite of pepper!
Awesome wild sockeye salmon fillets - no doubt about it!Is the BBQ ready? Is your chef's hat on? When it's seafood time, make St. Jean's Wild Pacific Sockeye Salmon filletsthe highlight of your next meal!