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Why use salmon from Skeena River?

Aside from being the second longest river in British Columbia, one of the longest un-dammed rivers in the world and second largest source of sockeye salmon in the world, the Skeena River has at least 70 distinct spawning sites and 27 lakes that are utilized by sockeye salmon. This pristine and untouched watershed nurtures the cleanest and purest environment to allow the salmon to swim freely without disruption naturally giving it its shiny silver back, beautiful red flesh and usually over 12% oil content.

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Which is better, Canadian or Alaskan?

The sockeye salmon we offer is virtually identical to the Alaskan sockeye salmon.They are essentially the same fish harvested by Alaskan and Canadian fishermen as they pass through their respective waters; Southeastern Alaska and Northwestern Canada share a common border. However, some of the very best sockeye are actually destined for two large Canadian rivers - the Skeena and Nass which are carefully managed by the Marine Stewardship Council (www.msc.org).

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What is the smoking process of smoked salmon?

Smoking is one of the oldest methods of preserving fish. Long before there were refrigerators and freezers, our fishing ancestors learned to use a combination of salt and smoke to keep fish from spoiling. Today, smoking is no longer necessary but it remains popular for the flavor it gives to such fish as salmon.Smoking methods vary but all are based on a few common principles. First, the fish is treated with salt, either in the form of a strong brine or a surface coating of dry salt. During this curing stage (which can last for anywhere from a few minutes...

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How is Retort Smoked Salmon made?

Cheena's retort smoked salmon is processed slightly different from our lox smoked salmon. After hand filleting, brining and traditionally cold smoked for 8 to 10 hours, the carefully selected salmon is placed in a gold foil pouch and hot smoked or "cooked" for about 3 hours in its own natural juices. This product is truly unique in process and taste. An unopened pouch will keep for 5 years at room temperature making it perfect for travel.

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Smoked Salmon Care

Upon receiving your Cheena Lox Smoked Salmon, open the box packaging and examine the vacuum packed pouch. Check to see that it is air-tight and sealed completely. Once you are satisfied of the condition of the smoked salmon place it in the refrigerator. Smoked salmon will last for about 7 days in your refrigerator once the vacuum pouch has been opened but best eaten within a couple of days. If you decide you want to store it for later use, store in the freezer in its original vacuum pouch unopened which will last between 6 to 9 months depending on...

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