Fish and caviar

At a time when industrial food production prioritizes convenience over quality, we remain dedicated to the time-honored methods of smoking and salting fish—techniques that have been perfected over centuries. These methods not only enhance flavor but also preserve the fish in a way that respects its natural integrity.

Our selection of smoked and salted fish is carefully curated to bring you the finest quality, right here in Ottawa. Whether you seek the delicate texture of cold-smoked salmon or the bold intensity of salted herring, each product tells a story of craftsmanship, tradition, and taste.

The Art of Smoking Fish

Smoking fish is more than just a preservation method—it is an ancient culinary art that enhances taste and texture while maintaining the fish’s natural richness. There are two primary smoking techniques:

Cold Smoking

Cold smoking is a slow and delicate process, typically performed at temperatures between 20-30°C (68-86°F). Since the fish is not cooked, it retains a silky texture while absorbing the deep, aromatic flavors of the smoke. The result is a refined, melt-in-your-mouth experience.

Our cold-smoked selection includes:

Cold Smoked Whole Pink Salmon (Garbusha) – A leaner variety of salmon with a mild, slightly sweet taste.
Cold Smoked Whole Salmon (Balik) – A luxurious cut known for its buttery texture and deep, rich flavor.
Cold Smoked Sturgeon – A prized delicacy with a firm, meaty texture and a uniquely refined smokiness.
Cold Smoked Mackerel – A bold, oily fish that absorbs smoke beautifully, resulting in an intense umami flavor.

Hot Smoking

Hot smoking is performed at higher temperatures, typically 50-80°C (122-176°F), which fully cooks the fish while infusing it with smoke. The result is a tender, flaky texture with a pronounced smoky depth.

Our hot-smoked selection includes:

Hot Smoked Mackerel – A rich, flavorful fish with a golden-brown, delicate crust.
Smoked Eel – A delicacy with a silky, fatty texture and a deep, smoky aroma.
Salmon Bellies – The most succulent part of the salmon, prized for its high oil content and luscious texture.

The Tradition of Salted and Dried Fish

Long before refrigeration, salting and drying were the primary methods of preserving fish. These techniques not only extended shelf life but also intensified flavour, creating a uniquely satisfying taste experience.

Salted Fish

Salt curing draws out moisture while enhancing the natural umami of the fish. The result is a bold, savoury profile that pairs beautifully with fresh bread, potatoes, or a crisp salad.

One of the most beloved salted fish varieties is:

Salted Herring – A staple in Eastern European and Scandinavian cuisine, known for its rich, briny flavour and tender texture.

Dried Fish

Drying fish removes moisture while concentrating its natural flavours. This method creates a firm, chewy texture that is perfect for snacking or rehydrating in soups and stews.

Our dried fish selection includes:

Smoked Smelt (Korushka) – A small, delicate fish with a subtly sweet, smoky flavour.
Sprats (Salted/Dry) – Tiny, flavourful fish that are perfect for eating whole, often enjoyed with dark rye bread.
Vobla – A Russian classic, traditionally eaten as a snack with beer.
Smelt, Lesch, Krasnapeorka, Rybets – A variety of dried fish, each offering a unique balance of saltiness, chewiness, and deep oceanic flavour.

Why Choose Traditional Smoked and Salted Fish?

Unmatched Flavour

Unlike mass-produced smoked fish, which often relies on artificial smoke flavouring and excessive processing, our fish is traditionally smoked and salted to preserve its authentic taste.

Nutritional Integrity

Smoking and salting retain the essential nutrients found in fish, including omega-3 fatty acids, high-quality protein, and essential minerals. These nutrients support heart health, brain function, and overall well-being.

Delicacies of the Sea: A Taste of Tradition

Beyond our selection of smoked and salted fish, we also offer a range of exquisite seafood delicacies that have been cherished across cultures for centuries. These delicacies are not only rich in flavour but also deeply rooted in culinary heritage.

Salted Sprats – A Lithuanian Classic

Salted sprats are a beloved delicacy in Lithuania and throughout the Baltic region. These small, oily fish are cured in salt, enhancing their naturally bold and briny flavour. Traditionally enjoyed with dark rye bread, butter, and onions, salted sprats provide a satisfying umami experience that pairs beautifully with a crisp beer or a shot of chilled vodka.

Kalles – Swedish Caviar Spread

A staple in Swedish households, Kalles Kaviar is a creamy, slightly smoky caviar spread made from cod roe. Its distinct salty-sweet balance makes it a perfect topping for crispbread, boiled eggs, or even mashed potatoes. Loved for its rich, smooth texture and deep umami taste, Kalles is a must-try for those who appreciate Scandinavian flavours.

Ikra, Black Caviar, and Roe – The Pinnacle of Seafood Luxury

Caviar and roe have long been symbols of indulgence, prized for their delicate texture and complex, oceanic flavor.

Ikra – A general term for fish roe in Russian cuisine, often referring to salmon or pike roe. With its vibrant color and slightly firm pop, ikra is a delicious and nutritious addition to blini, toast, or sour cream-topped dishes.
Black Caviar – The most luxurious of all, black caviar comes from sturgeon and is revered for its smooth, buttery texture and deep, briny complexity. A delicacy often served on ice with a mother-of-pearl spoon, black caviar is the epitome of refined seafood.
Roe – Fish roe varies in texture and flavor depending on the species, but all forms of roe are packed with omega-3 fatty acids and a burst of umami. Whether used as a garnish, a spread, or a standalone delicacy, roe is a versatile and nutritious treat.

A Culinary Experience

Each bite of our smoked and salted fish, caviar, and roe reflects a long-standing tradition of craftsmanship and flavour. Whether it’s the subtle smokiness of mackerel, the savoury richness of salted herring, or the delicate texture of caviar, these seafood specialties offer a unique and satisfying taste. Enjoy them on their own, paired with fresh ingredients, or incorporated into classic recipes for a simple yet authentic experience.