Wild West Coast salmon with a rich & smoky flavour--from our smokehouse to your house.
Albacore Tuna Lox St. Jean’s cold-smoked wild Albacore tuna lox is a moist and richly flavoured delicacy that is usually sliced
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!
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!
In this case, we want you to tear a strip off us. You’ll be glad you did!
Sweet, smoky, delicious: Candied B.C. Steelhead Salmon.
No peppercorn-y jokes here; these candied salmon strips mean delicious business.
Pacific Halibut: one of the west coast's finest food fish.