Cascapédia Smokehouse... the Tradition Continues.

The Cascapedia Smokehouse recipe originates from Scotland. It is a traditional, artisanal process that up until recently (with the opening of our smokehouse) was only available to an elite group of Americans and very few lucky Canadians.

The key to its great taste is the natural flavor of the hard wood as well as traditional methods passed down from Mr. Gilker (a deceased elder from Grand Cascapedia) to Jerry Legouffe, who began working with Mr. Gilker at the tender age of fifteen. Both men worked for the Englehard family, owners of a well-known private fishing camp on the Cascapedia River. Mr Gilker inherited the receipe and lessons of smoking from his grandfather.

As with any good recipe time and experience has perfected it. Jerry Legouffe has worked with the recipe for over 20 years and Mr. Gilker for many more before that. This has resulted in a recipe that is unique and cannot be duplicated by modern day smoking techniques. It takes a minimum of six days of unterrupted supervision for the entire salmon smoking procedure. The smoking process is carried out very slowly with great care. The salmon are cold smoked using an artisanal process which sets the Cascapedia smokehouse apart from all the others.

John Nicolas, ( chefdecuisine.com ) a world-renowned chef and employee of the Englehard family, strongly approved of our recipe. He stated that he has travelled around the world and has not found a recipe that came close to producing the distinct flavor of our salmon.

Hope you will be enjoying our products soon!