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
Non-GMO
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!

Ingredients: Wild Sockeye Salmon, Organic Brown Sugar, Natural Sea Salt, Natural Wood Smoke

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