Frequently Asked Questions

Cold smoked salmon is delicately smoked at temperatures below 85°F (30°C) for an extended period, resulting in a subtly smoky flavor and a raw-like texture. It is commonly sliced thin and used for appetizers.
 
Hot smoked salmon is cooked during the smoking process at temperatures ranging from 120°F to 180°F (49°C to 82°C). It has a firmer texture, a stronger smoky flavor, and is fully cooked. It is often enjoyed as a main dish or used in various recipes.

Fumoir Cascapédia is a family-owned business that has  passed down the tradition of smoking and guiding for several generations in the Legouffe family. The age-old recipe for smoking salmon has remained unchanged since the days of Jerry Legouffe's great-grandfather.

The cold smoking process at Fumoir Cascapédia is done entirely by hand and by eye. It involves using two buildings: one for burning maple sawdust and another for smoking the salmon. The smoke is circulated into the room where the salmon is located through an underground pipe, allowing it to cool. No electricity is involved in the actual smoking process. The cooler temperatures in the earth chill the smoke and gravity pulls it into the building with the fish, where it leaves by a chimney.

Fumoir Cascapédia initially smoked only salmon caught by fishermen from the Cascapedia River. However, due to the prohibition of selling wild Atlantic salmon, they now smoke both fish-farmed Atlantic salmon and salmon, trout and mackerel from local fishermen.

The traditional recipe for smoking salmon at Fumoir Cascapédia includes salt, brown sugar, brandy, and maple syrup from their family sugar bush. The quantities of each ingredient vary depending on factors such as outside temperature.

The salmon is first placed in a container and partially covered with a dry brine consisting of salt and brown sugar. Gradually, maple syrup and brandy are added. The salmon is then rinsed and left to dry in a cold room until the texture of the skin resembles dry leather.

The smoking process at Fumoir Cascapédia takes about two weeks. The salmon is placed in the smoker for several days until it is fully smoked and ready to eat.

Fumoir Cascapédia now offers a variety of smoked products to meet increasing demands. In addition to salmon, they smoke trout, herring, halibut, mackerel, smelt, cod, scallops, and shrimp, available in slices or larger pieces.

Fumoir Cascapédia products are available at local stores and restaurants in the region. Please visit the store locator page to help you find the nearest locations.

Fumoir Cascapédia has a customer-friendly return/exchange policy. If you have any issues with your order, please contact us, and we will assist you accordingly.

Smoked products can be shipped fresh or frozen. Fumoir Cascapedia can ship by Canada Post, Dicom (GLS) or bus to Ontario, Quebec and the Maritimes. Shipping costs are at the expense of the customer and we will let you know the total price before we ship. We are not responsible for the order after it has left the smokehouse. That is the responsibility of the courier.

Yes! You can enjoy our entire range of artisanal smoked products with confidence, as they are all gluten-free.

Fumoir Cascapedia prepares our smoked salmon to be sold frozen. It has a shelf life of a year when kept frozen. When thawed its shelf life is fourteen days refrigerated. When storing in the fridge the gold bags should be opened slightly or punctured to allow air in. Our transparent bags do not need to be opened when refrigerated.

One year when stored frozen, and a delectable freshness of 14 days when refrigerated.

No, our cold smoked salmon is fully prepared and ready to eat without the need for cooking.

Indeed, we do offer bulk and wholesale purchasing options. For more details, please don't hesitate to contact us.

Currently, we do not offer catering services for events.