Mild Cure

All mild cure is sold by the piece (random weights) or sliced on boards in 113 gram packages.

Mild Cure Wild Salmon

Whole or part sides of salmon (some have skins) are dry-brined with hand-harvested grey salt and cool-smoked for many hours, then chilled, packed and flash frozen.

Ingredients: Wild salmon; hand-harvested, Celtic grey salt; natural wood smoke. Cut from chum salmon as well as sockeye, chinook and coho, when available.

Characteristics: The texture is soft and smooth on the tongue, much like lox. No harsh aftertaste.

Mild Cure Wild Tuna

Whole and partial loins of albacore tuna are dry-brined with hand-harvested grey salt and cool-smoked for many hours, then chilled, packed and flash frozen.

Ingredients: Wild albacore tuna; hand-harvested, Celtic grey salt; natural wood smoke.

Characteristics: The texture is soft, smooth, moist.

Mild Cure Wild Halibut

Filets of halibut are dry-brined with hand-harvested grey salt and lightly cool-smoked, then chilled, packed and flash frozen.

Ingredients: Wild albacore tuna; hand-harvested, Celtic grey salt; natural wood smoke.

Characteristics: The texture is soft yet a little chewy.