ALL NATURAL WOOD SMOKING
Choose from our hot-smoked, cold-smoked (lox style), and candied honey-glazed options.
STEAKING & FILLETING
Our cutting line staff can carefully portion your fish into fillets or steaks (approximately one-pound each) before they are vacuum-packed and frozen.
PS: Our Raincoast Marinade can infuse wonderful flavours into your fish!
St. Jean’s has been processing sport-caught salmon, ground fish and tuna for lodges, charters, and individual fishermen for over 50 years.
We have learned a thing or two over those years about preparing great fish, and our customers consistently rave about the quality of our products.
IS IT MY FISH?
Yes! We know that successfully processing sport fish takes more than a great recipe. It also takes a sophisticated tracking system to ensure that the fish you bring in is the fish you get back.
Your fish is assigned a unique number when it enters our processing plant, and it stays with the fish through each step of the process.
This, combined with detailed documentation at each point in the production process, enables us to guarantee that your fish will be returned to you: “The one that didn’t get away!”
Important Notes for Sport Fishermen
Tuna: We are only accepting tuna frozen in-the-round or head-off/guts-out; we can’t accept loins. We apologize for any inconvenience.
Salmon: due to incoming sport fish volumes, all fresh salmon dropped off for sport fish processing must be cleaned (guts out). Whole salmon (cleaned), sides, and fillets are all acceptable for drop off.
Thank you for your understanding and support!