Wild salmon from pristine Northwest and Alaskan waters is one of nature’s perfect foods. It's a pure, natural source of beneficial omega-3 fatty acids, high in protein and low in calories.
The health benefits of salmon include sound cardiovascular health, reduced risk of cancer, improved cognition, bone, and joint protection, healthy skin, better vision, and efficient metabolism. Salmon is also known to be a brain food for children and a calming food for those with ADHD.
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We like to keep it simple and all natural! Our ingredients contain: Wild salmon, salt, pure cane brown sugar and our passion for great tasting fish.
To create our outstanding products, we take great care to ensure that every step of the process is performed at the highest level of quality:
- We don't add artificial colors.
- We don't add artificial flavors.
- We don't add preservatives.
- We complete each part of the process by hand: hand inspected, hand filleted, hand brined, hand packed.
- Brining and smoking processes are precisely timed and monitored for flavor consistency.
- We smoke our salmon using Applewood, as opposed to the more commonly used Alderwoods. This results in a lighter, sweeter tasting fish.
Made in the USA! Really.
Did you know that some of the seafood you eat may be processed in other countries regardless of a “Made in the USA” mark on the label?
As of 2002, the "Country of Origin Labeling Law" (aka COOL) contains an express exclusion for an ingredient in a processed food item. Thus, retail items that meet the definition of a processed food item do not require labeling under the COOL final rule. This means that products can be shipped and processed abroad, returned to the USA, and labeled “Made in the USA”.
At C&H Fish Company we guarantee that all of our products are procured and processed from start to finish right here in the USA.
Our smoked salmon products arrive fully cooked and ready to eat!
Keep refrigerated at 40° F degrees or below, or freeze until ready to eat. If frozen, thaw under refrigeration before consuming.
Shelf life for our products is 120 days from pack date when kept refrigerated OR you can store it for two years in the freezer.
Hot vs. Cold Smoking
There are 2 ways to smoke salmon: hot smoking and cold smoking. Each method produces a unique flavor and texture of salmon.
Hot smoked salmon is a specialty of the Pacific NorthWest, originating from native american culture. Our salmon here at C&H Fish Company is prepared in this style. It's smoked at 120 - 180 degrees for 6 - 12 hours. This fully cooks the salmon and gives it a moist, flaky texture. It also extends the shelf life.
Cold smoked salmon (aka Nova) is cured in salt for up to 24 hours before it is smoked at a low temperature of 75 - 85 degrees for 6-12 hours. This produces a silky, translucent texture. Lox are made from cold smoked salmon.
We have sides of smoked salmon available for special occasions, caterers, restaurants, banquets, hotels, etc.
Contact us for more information.