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ABOUT US

 
From the cold, pristine waters off the West Coast of British Columbia to your table...
 

Cheena Canada Ltd,

Cheena, established in 1978 is a private, family-run company started out from modest beginnings to what is now one of the most influential producers, distributors and exporters of  Gourmet Canadiana products. We are truly the pioneers and continue to strive for 100% customer satisfaction.

Our quality seafood products range from frozen Lox Smoked Salmon (Sockeye, King, & Silverbright Chum), Indian Style Spicy Pink Smoked Salmon Strips, Maple Glazed King Smoked Salmon Nuggets, Shelf-Stable Retort Smoked Salmon (Sockeye, King & Pink), Smoked Salmon Jerky (regular & peppered), Sashimi & Salted Salmon, All-Natural Seafood Pates (Lobster, Crab, Shrimp, Smoked Salmon), Canned Salmon (Sockeye & Pink), Salmon Caviar, Herring Roe on Kelp, Albacore Sashimi Tuna, Lobster and more.


The plant is HACCP approved...to assure food quality, safety management and produce quality products under strict quality guidelines.

Cheena, in the native Haida Indian language of British Columbia's West Coast, means "The Silvery Salmon" or "The Best of Salmon". We are pioneers and specialist of consistant high quality Canadian food initially servicing the tourist sector, but gradually expanding our business supplying retailers, duty-free operators, department stores, supermarkets, hotels, restaurants and corporate market.

At Cheena, we take pride and strive to produce the very best quality seafood products using only premium,
#1 export grade raw material, pine-bone removed, fully trimmed and natural authentic wood smoke to create products we can take pride in under the Cheena Brand.


We do not use liquid smoke, preservatives, additives, dyes or artificial coloring agents.

 

Skeena Smoked Salmon:

Cheena's Skeena Sockeye Smoked Salmon is one of the best in the world. Only the finest quality salmon is selected from the Skeena River, hand filleted, pin-bone removed, fully trimmed, lightly brined and smoked to perfection. After the steel racks are removed from the smokehouse, the fillets are flash-frozen for an immediate freeze to ensure it captures the salmon at its peak quality.


Why use salmon from Skeena River?

Aside from being the second longest river in British Columbia, one of the longest un-dammed river in the world and second largest source of sockeye salmon in the world, the Skeena River has at least 70 distinct spawning sites and 27 lakes that are utilized by sockeye salmon. This pristine and untouched watershed nurses the cleanest and purest environment to allow the salmon to swim freely without disruption naturally giving it it's shiny silver back, beautiful red meat and usually over 12% oil content. These lakes are distributed from the temperate North Pacific Ocean Coast to the high interior regions. One of the lakes is the 500 square-kilometer Babine-Nilkitkwa lake making it the largest natural lake in British Columbia and supports the largest single sockeye salmon population in Canada accounting for 75%-95% of Skeena sockeye salmon production.

 

Which is better, Canadian or Alaskan?

The sockeye salmon we offer is virtually identical to the Alaskan sockeye salmon. They are essentially the same fish harvested by Alaskan and Canadian fisherman as they pass through their respective waters; Southeastern Alaska and Northwestern Canada share a common border. However, some of the very best sockeye are actually destined for two large Canadian rivers. (This is "insider knowledge" known to few outside the fishing industry) These rivers, the Skeena and Nass are carefully managed and presently undergoing the MSC certification process (www.msc.org).

 

Why is Cheena's Smoked Salmon flash-frozen and why is it better?

Flash-freezing is an accelerated process in which fish are frozen immediately after they’re harvested. It uses ultra-low temperatures to freeze fish solid in a matter of seconds. In fact, flash-freezing allows fish to be caught, processed, and frozen solid in a matter of hours, not days. By minimizing the timeframe between harvest and production, flash-freezing “captures” the salmon at its peak of perfection. It maintains the “look and feel” of salmon, without the use of artificial preservatives. It also helps fish resist freezer burn, for a much longer shelf life. Flash-freezing locks in the nutrition, texture, and flavour that you would expect from premium wild salmon. In addition, the individual vacuum-packed portions are very convenient. The benefits of flash-freezing might best be summed up by the following observation: “a fresh-caught fish is like a melting ice cube, its quality can not be improved, only maintained.”


Retailers - Supermarkets,Gift Shops, Attractions and other Fine Shops!
Interested in retailing our Smoked Salmon Selection?
Give us call and we would be glad to accommodate you.



Only premium, #1 export grade salmon is graded
and selected for our smoked salmon program.
Part of our grading process is to cut a portion beneath
the tail to confirm meat color and oil content.
Salmon fillets are cut, trimmed, pin-bones removed
and graded again for meat color, oil content and
texture.
The salmon fillets are carefully and lightly brined.
After brining, the fillets are held in a cooling system
to allow each fillet to absorb the brine completely.
The fillets are carefully placed on stainless steel racks
and smoked in the smoker.
Midway through, the salmon fillets are checked to
make sure the smoke is circulating evenly.
After the smoking process is complete, the salmon
fillets are inspected by highly qualified staff.
The salmon fillets are removed from the racks,
flash-frozen (immediate freezing) and ready for slicing.
The fillets run along the conveyor to evenly go through
the automated slicing machine.
After the fillets have been sliced it is now ready for
packaging.
Slices of smoked salmon are placed on gold boards
and inserted into vacuum bags.
The bags are finally placed in vacuum machine to
draw all air out of the bag to ensure quality.
Vacuming continues but each vacumed packs are consistantly checked.
Each vacum pack are carefully inspected by hand
and any discolored or vacum pops are separated.
Vacum packed smoked salmon are carefully placed
in liners, boxed and flash frozen for 24 hrs.minimum
before being shipped out.

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