What is hot smoking?
What is cold smoking?
What is our production capacity?
What is hot smoking?
Salt is less important than cooking temperatures in this smoking method. Temperature must be closely monitored and controlled at all stages of smoking. Otherwise, consumer health could be jeopardized.
Hot smoking requires extensive research to achieve perfect control, especially where fish is concerned. The delicate flesh of fish is extremely sensitive to high heat. This method is similar to those used by North American Indians and the Inuit.
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What is cold smoking?
Cold smoking is a controlled process whereby low temperatures are used and closely monitored during smoking. Our state-of-the art smoking equipment allows precise temperature control, regardless of the time of year. This gives us an edge over our competitors, as our products offer consistent quality, whatever the weather.
Cold-smoked products are cooked in salt only, using traditional ancestral methods.
Cold-smoked products keep their natural, original flavour and colour.
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What is our production capacity?
A company can only grow if it has the capacity to satisfy its customers’ needs.
We must anticipate that our clients will grow and prosper. It is therefore important to us that they can rely on their supplier at all times.
Although we are a young company, we put a lot of thought in our installations and we acquired equipment with a view to meeting increased demand from our clients.
At this time, we process approximately thirty-five thousand kilos (35 000 kg) of finished products, but our capacity varies from 100 000 to 185 000 kilos a year depending on the product.
In the fall of 2005, we will start expanding our facilities to add more products to our line and build additional storage space. Our production area will thus increase by 65%.
Expansion will also enable us to purchase packaging equipment better suited to large-scale production and more in line with new trends.
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