Our friends at Kwee-Jack do everything right and you'll taste the difference!
Click here to learn all about our humanely harvested, truly regenerative wild caught salmon.
Cold-smoked salmon is cured in salt for up to 24 hours before being smoked at 75-85F – this is considered raw, while hot-smoked salmon is smoked at 120-180F, allowing it to cook all the way through. The temperature difference results in cold-smoked salmon with a fresher and less smoky flavor.
- 100% wild caught
- Humanely Harvested in very small boats using small nets in shallow water
- Responsibly Fished for future generations of salmon
- Filleted & Flash Frozen Immediately
- Skin-on filets
northstarbison.com is the only online source for Kwee-Jack Salmon!