We start with our large Troll caught chinook salmon fillets, using only the thick center cuts. Fillets are then brined for 48 hours using fresh dill weed and kosher salt crystals. After “freshening” the fillets are cold smoked for 16 to 18 hours in our smoker maintaining a cold smoke temperature of 75 degrees. Fillets are cooled, thin-sliced, and vacuum sealed for superior freshness. The vacuum-sealed Nova Lox has a shelf life of 4 to 6 weeks and this also freezes well for extended storage. Package weight varies from 1/8 lb to 1/2 lb $35.50lb
