How We Make Smoked Salmon Worth Ordering
Jet Set Sam Gourmet Foods is a third-generation family business from British Columbia. The recipes and habits that guide our smokehouse were handed down, and we still judge every batch the way our family always has: by how it looks, how it smells and how it tastes.
It starts with wild fish
We only work with wild-caught Pacific salmon, never farmed. Wild fish have firmer flesh and a cleaner flavor, which is exactly what you want when salmon is going to be cured and smoked. Fish are selected by hand before they ever reach the smoker.
Small batches, natural smoke
Each style gets its own treatment. Our lox is cured and cold-smoked slowly so it stays silky. Our candied salmon and sockeye nuggets are hot-smoked until they are cooked through and just flaky. Working in small batches over natural wood smoke lets us keep a close eye on texture and flavor.
Short ingredient lists
We keep recipes simple. Our sockeye lox, for example, is made with wild sockeye salmon, salt and sugar, and our salmon jerky lists every ingredient on its product page.
Packed and shipped with care
Frozen favorites are packed in 8 oz portions so you can thaw only what you need, and they ship by 2-day delivery. Our shelf-stable pouches are sealed to keep at room temperature until opened.
Our promise
If something is wrong with the quality of your order, or it arrives damaged or warm, tell us. Email [email protected] or call 778-732-4002 and we will send a replacement. Details are on our Customer Help page.