The Smoking Process
Historians believe that smoking was used by early people to preserve food. Drying food with fires, also imparted an unexpected delicious flavor.
Having discovered that the smoking flavored food, these early people gradually began to refine and improve their smoking skills. They learned that the type of wood used in smoking made a big difference in the taste.
During the middle ages, fish were heavily salted in addition to smoking. Northwest Native Americans improved on this by curing their salmon in a brine with spices and salt, and then slow-smoking it over alder wood fires.
Building on those traditions, we have been perfecting our Seattle Style Smoked Salmon(tm) for nearly twenty years. We cure our salmon in our secret brine and mixture of spices, then slow-smoke to impart a mild, delicious flavor. No preservatives, oils, colorings or anything artificial are ever added. The unique taste that you will experience each time you enjoy a smoked salmon or other gourmet seafood product from Totem will convince you that our time has been well spent. And our commitment to you is to keep providing the same quality products together with the best customer service possible.
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