Fresh from the smoker! Our cedar smokehouse smokes our salmon perfectly & our proprietary dry rub keeps the fish wonderfully juicy-never dried out. We receive our salmon first day out of the water, handcut our fillets/collars/tails & apply the rub overnight. In the morning we give our fish a quick rinse & everything goes straight into the smoker for 6+ hours. Cooling happens & then dry vacuumed for you so they are ready to eat right out of the package.