In this case, we want you to tear a strip off us. You'll be glad you did!
No peppercorn-y jokes here; these candied salmon strips mean delicious business.
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!
Wild West Coast salmon with a rich & smoky flavour--from our smokehouse to your house.
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!
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.
A Pacific salmon meal for your whole family. Fire up the grill!
St. Jean’s Candied Honey Glazed Smoked Wild Albacore Tuna Strips are a true delicacy. We start by cutting wild tuna into thin strips, cure them in our special brine, glaze with western Canadian honey, and finally infuse them with a rich smoky flavour in our all-natural hardwood smokehouses. Bliss!