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About Sullivan Harbor Farm
Our philosophy at Sullivan Harbor Farm is simple when it come to smoked salmon: No shortcuts!
Our philosophy at Sullivan Harbor Farm is simple: No shortcuts! Small batches, old-world methods and fanatical attention to quality at each step
Our curing process begins by rubbing fillets with salt and brown sugar,
then patiently waiting for the perfect cure. Dry curing produces a firm
texture, silky, mouth watering finish. The common labor saving wet
brining technique employed by other smokehouses adds water weight and a
displeasing texture. The difference is immediately discernible.
We smoke in small kilns which require experienced operator attention.
Utilizing small kilns is labor-intensive but produces the best
product...no question. Only natural hardwod smoke is used in our
process. We apply these same techniques to our other products: Day boat
scallops from Digby Neck in Nova Scotia, Arctic Char from Iceland,
Rainbow Trout from Idaho and our wonderfully sweet shrimp from the Gulf
of Maine.
But providing the best smoked salmon products requires a peerless source. All of our salmon comes from a fabulous farm in the Bay of Fundy. Icy clear water propelled by 25 foot tides sluice through the pens. Fed selected feed, these fish are raised without hormones and are antibiotic free. The result: healthy, muscular fish particularly high in Omega 3's.
Wish to consume seafood closer to home? Our salmon have the smallest carbon foot print anywhere-65 miles. Compare the distance to Scotland-3,500 miles, Chile-7,000 miles, New Zealand-11,000 miles, Alaska-6,000 miles and Norway-5,000 miles.
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