We start out with FRESH Atlantic Salmon from the Bay of Fundy. The clean turbulent waters are a prestine location and allows for a short carbon footprint from the source. We process using a signature "DRY CURE" method. This process gives the fillets a firm but smooth buttery texture. Smoked with Organic certified fruit and hard wood in small batches allows attention to detail with grey meat and bloodline removed before slicing. Available in different sizes. Ready to eat