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The French taught us about terroir. This classically proven French concept gave us the idea to create pure maple syrup applying the same concept under the brand Maple Terroir. The location, soil and climate of a given maple farm site directly affect the flavor, characteristics and overall quality of the pure maple syrup produced from that maple farm. Low yield farming on high elevation terrain takes a tremendous commitment in terms of time and cost. But anything else would require compromise, which we are not willing to make. Our line of Maple Terroir Pure Maple Syrup is consistent in flavor...

Flash-freezing is an accelerated process in which fish are frozen immediately after they're harvested. It uses ultra-low temperatures to freeze fish solid in a matter of seconds. In fact, flash-freezing allows fish to be caught, processed, and frozen solid in a matter of hours, not days. By minimizing the time frame between harvest and production, flash-freezing captures the salmon at its peak of perfection. It maintains the look and feel of salmon without the use of artificial preservatives. It also helps fish resist freezer burn for a much longer shelf life. Flash-freezing locks in the nutrition, texture, and flavor that...

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.

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).

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...