Smoked Salmon: A Delicious Canadian Treat
How SeaChange Smoked Salmon is made
Our salmon goes through a sea change to make it delicious and safe to eat anywhere in the world.
Uncooked salmon is lightly salted and surrounded with hardwood smoke for several hours. The salmon absorbs the delicate flavour of the smoke. This is called "cold smoking" because the salmon is not cooked during the smoking process.
After it has been cold smoked, the salmon is heated in a gold foil pouch to destroy any bacteria that may be present. Processing in this manner produces the only type of shelf-stable smoked salmon.
SeaChange salmon does not need to be refrigerated until it is opened. It can withstand any climate and remain safe to eat. After the gold pouch is opened and the smoked salmon has been enjoyed, please refrigerate any leftovers – if there are any – and use within five days.