We carefully select feisty Atlantic salmon, then bone and filet them,
keeping the silver skin and tender, pale orange flesh.

For 18 days, the filets are soaked in our own special brine,
made from a jealously guarded secret recipe.

They are then basted with oil before being hung in the smokehouses,
where they are left for ten to twelve days to absorb the delicate flavor
of maple smoke, expertly channeled, cooled, and purified.

Their final immersion in cognac brings out the full smoke flavor,
a source of enchantment and delight for connoisseurs fortunate
enough to savor this earthly delight in thin slices, served with onions,
capers, lemon, and olive oil.