The Process

• "Little Miss Chief" uses only wild salmon
• Produced in BC - Product of Canada
• Wine marinated
• No preservatives or artificial colours
• Shelf stable - minimum 5 years. No refrigeration required until opened
• Excellent for hiking - survival food
• Excellent for gift giving because of gourmet quality, packaging and long shelf life

Cooking Process

The process followed is the thawing and filleting of the salmon which is then placed in brine and refrigerated for the required time. It is then removed, placed on smoking racks and put into the smoker, then it is air dried to bring on what is known as a glaze . Once this happens, smoking commences and stays on for the specified time. The product is then portioned, placed and sealed in the foil pouches. Following this the pouches are placed in a retort and cooked. The product is best sampled by using spreadable cream cheese with chives topped with salmon.

My product contains no preservatives, requires no refrigeration until opened and is shelf stable for a minimum of 5 years. It can be used in recipes for pastas, salads, hors d'oeuvres, quiches, pizza or served over rice with sizzled olive oil and scallions.

Health Facts:

• Low in fat - polyunsaturated
• Contains Omega-3 Fatty Acids - known to reduce the risk of heart disease
• These fish oils work by making the blood less sticky and prevent clump formation
• Studies suggest one serving of salmon per week can decrease the risk of a heart attack by 50%
• Good source of vitamin B6 - which protects against dry, cracking skin around the eyes and mouth
• Good source of B12 - breaks down fat and protein we eat into energy for the body
• Omega 3 needed for normal brain development