"But you're a chicken farm...why are you making smoked salmon"? Because we love smoked salmon, and if we're going to eat it, we want to know where it came from and how it was made. The best way to do this is to produce it ourselves. We source amazingly fresh, whole Pacific-caught wild salmon, and then we fillet, debone, brine, glaze, and smoke it on-farm. We use the best parts of the fish, which gives it a wonderful taste and texture. Chef Jay's local honey glaze gives it just enough sweetness to bring out the natural flavour of the fish. Our smoked salmon is perfect for a party platter, fried with eggs, or just eaten as is.