*this product can NOT be shipped. Avaliable for in-store and curb side pickup ONLY.
Starting with a gin bath, our fish is cured for 72 hours in a crust of kosher salt and brown sugar before being cleaned and crusted with their final flavour cures for another 48 hours.
After 5 days all fish filets are hand-sliced, weighed and vacuum sealed for you to take home and feed your family.
Raw beet puree is used to encrust our wild-caught Ontario trout for 48 hours, which infuses it with the earthy sweetness of this classic root vegetable without making it taste “like beets”. The texture and flavour make this a subtle and velvety favorite amongst chefs.
MARYLAND SPICE CRUSTED
A classic maritime spice mix containing paprika, red peppercorn, garlic and celery salt. Briny and flavourful this cured wild caught lake trout is crusted for 48 hours before being sliced and packaged.