Smoked Fish

Buttery, smoky, with a delicious light sweetness from the fennel and coriander seed, our double-smoked salmon is SO GOOD. Alone, on a bagel with ou...

Cured in a mix of citrus (lime, orange, grapefruit & lemon) for 72-96 hours, the finished gravlax is bright, luscious and clean on the palate. ...

Fred (who worked with us for years and now works at the Danforth location) is responsible for this one! We cure our char is a blend of brown sugar,...

Tuna bacon anyone? Next to our double-smoked salmon, our tataki is the other favourite of our customers. The tuna is brined, cold smoked over apple...

First brined, then smoked over hot applewood, our smoked trout is insanely good. Firm, smoky, with just the right amount of fat and sweet. We eat i...