Posted by: wildfishmonger | November 26, 2010

A Cure for the Wintertime Blues

A great infographic from Information Is Beautiful. Note the high concentration of Vitamin D in oily fish – a 4 oz portion of Sockeye salmon contains more than 700 IUs of vitamin D!


Posted by: wildfishmonger | November 22, 2010

Sushi Etiquette

Stumbled Upon this image, and thought it was worth sharing. Enjoy your sushi!

Posted by: wildfishmonger | November 19, 2010

The Salmon River Company in the News!

We’ve been in the news again! Robin Harvey of the Kingston Whig-Standard dropped by last month and did a nice write up on us and our thriving little town of Tamworth.

You can find the article here.


Posted by: wildfishmonger | November 18, 2010

Winter Gift Boxes: UPDATE

We have expanded our line of Winter Gift Boxes to meet the varied tastes of our customers. Each box is attractively wrapped and comes with a 250g pack of our famous smoked almonds. Email us at, or give us a call at 613-379-1128 to place an order. Free delivery to the Kingston area!

A. Wild Salmon Selection

3 lbs each of: Sockeye portions

Coho portions, Chinook portions $139.00. An excellent way to discover the tastes of our most popular items, ready for you to cook. Recipes provided!

B: Smoke House Sampler

A complete selection (min 4 lbs) of the best smoked fish, just $110: Maple glazed Sockeye chunks, Indian Candy, Chinook belly strips, cold smoked Albacore Tuna loin, Sockeye lox, Chinook nuggets.

C: Omega 3 Intensive

It seems the evidence about omega-3 fish oil is so overwhelming that even most conventional medical practitioners will often recommend increasing dietary intake through foods or by using the best omega-3  supplements. We’ve selected the fish with the highest Omega 3 oils for you who have chosen a healthy diet: Sablefish (Black Cod) portions, Red Chinook and Ivory Chinook portions, Sockeye fillet and Mackerel fillets: Just $98 for a 5 lb selection.



Posted by: wildfishmonger | November 18, 2010

Afishionado Archive 11/11/10

Hello, and Happy Daylight Savings Time from the Salmon River Company! We trust all of you had a lovely Thanksgiving and and are looking forward to another year of winter wonderland here in Eastern Ontario. We’ve got some new products for the season that we are very excited about, and great prices on some of our favorite fish.


Cured and Smoked for us in Vancouver, we have packs of delicious wild Sockeye Indian Candy. If you have never had it, you will certainly enjoy the chewy (almost like jerky) texture and sweet finish of this delightful snack or appetizer. Enjoy it on a hike, with a bottle of Chablis or as a canape appetizer. Each 227g pack is just $9.75.


We’ve received a large amount of Stikine River Sockeye portions that we are making available to customers at a terrific discount. These Sockeye portions have very minor skin blemishes (knife cuts, net damage, etc.) that prevents them from being given a premium grade, but in no way affects the taste, texture or quality of the fish. We guarantee it!

Instead of the usual $13.20 per pound in case lots, we are clearing these portions at $10.60 per pound in a minimum 20 lb case. That’s just $212 for a full case and, if you are in our delivery area, there is no charge to bring it to you.


Our selection of premium wild ocean fish has expanded to include:

Mackerel, Pacific Red Snapper portions along with exotic shellfish: Clearwater Scallops from Nova Scotia and wild prawns from the Sea of Cortez on the east coast of the Baja Peninsula. We also have a very limited supply of Black Cod (Sablefish). This special product won’t last long, so order now!


The holiday season is fast approaching and we are bringing back our holiday gift baskets! Each basket contains a 4 pound selection of our in-house smoked salmon and tuna as well as frozen, ready to cook Stikine river salmon portions. Each basket also includes a 250g bag of our delectable gourmet smoked almonds and is in an attractive gift pack, making an ideal gift for the foodie on your list! $110 each or 3 for $315. As with all our products we offer free delivery to the Kingston area.


We all know that an apple a day keeps the doctor away, but did you know that just two servings of wild salmon a week can have dramatic effects on your cardiovascular health?

Omega-3 and Omega-6 fats are “essential fatty acids” that cannot be produced by the body and are vital to our health. Wild, cold-water fish –salmon in particular– , are excellent sources of Omega-3 fatty acids, while Omega-6s are found in poultry, eggs, nuts and most cooking oils. The problem is that our modern diet gives us far more Omega-6s than Omega-3s. An ideal ratio of Omega-6s to 3s is in the 4:1 to 1:1 range, while most people would find their ratios closer to 20:1! Chronic overconsumption of Omega-6s can lead to depression, inflammation, arthritis, stroke, and increased risk of heart attacks and other conditions. Now, we don’t need to go purge our pantries of anything that contains an Omega-6. What we need to achieve is balance. Wild salmon is one of the best sources for Omega-3s available.

Just two servings of wild salmon a week has been shown to lower triglycerides, prevent and control high blood pressure, protect against strokes and heart attacks and improve the ratio of good:bad cholesterol. What is more, wild salmon contains heart-healthy vitamins niacin and B-12 and is also a good source of phosphorus and magnesium. Not only is wild salmon delicious, but it packs a healthy punch, too!


2 lbs. Albacore Tuna Loin (approx 1-1.5 whole loins)

2 tbs. olive oil
1 teaspoon course sea salt
1 teaspoon black pepper, freshly ground
2/3 cup ground pistachio nuts
1/2 cup toasted sesame seeds

Lightly coat tuna with about 1 tbs. olive oil. Combine salt, pepper, nuts and sesame seeds in a bowl and mix thoroughly. Rub all sides with the nut mixture and refrigerate for 30 minutes.

In a large pan, heat remaining olive oil on high. Once olive oil is very hot, sear tuna (1 to 2 minutes on each side), remove from heat and slice into 1/4 inch to 1/2 inch slices.

Dress with a wasabi mayo or simply fresh lemon juice.

Serve with sautéed greens and new potatoes.

We are open at our retail location in Tamworth Thursday, Friday and Saturday from 11-4. Please email or give us a call at 613-379-1128 for more information about our products and current offerings or to arrange wholesale or delivery purchases.
Our products are also available at the following retail locations: Foodsmiths in Perth, Pan Chancho, Tara Foods, Sigrids, Bearances, Be Now Wellness, and the Pig & Olive in Kingston.

Posted by: wildfishmonger | November 18, 2010

Afishionado Archive 12/8/10

Another wild year on the Stikine River

The season began with a start that led to great expectations for increased numbers in the fishery. Joy led to disappointment when the DFO decided that the count was too erratic and, in their wisdom, halted fishing for Sockeye and Chinook. We respect theirdecision and share everybody’s concern for dwindling fish stocks. The old timers contend that the cycle will soon be over and that next year will see an increase.

After having satisfied the demands of our western customers seeking fresh salmon, we began to process fillets and portions for the Ontario market. We expect fresh stock of Sockeye and Chinook this week. Prices remain steady.


Folks across eastern Ontario have been making the pleasant trek to our new Smoke House to taste the best smoked fish available in the province. We have perfected recipes for Orange-Chili-Ginger smoked Chinook, Double-smoked King salmon chunks, Cold smoked Albacore tuna loin and cold-smoked Clearwater scallops, traditional lox and much more. We use the same top quality fish that we’ve been supplying you for years, add some knowhow and tenderness – but never nitrates or chemicals.


Our territory now stretches from Ottawa to central Toronto and most points between. We consolidate orders and arrange convenient drops and deliveries on an irregular basis. However, we do deliver to Kingston twice weekly and would be pleased to have a few more clients. The service is free; minimum quantity is a case. So call your friends and neighbours, form a buying group and buy wholesale!

We’ve been in the news:

Greg Burliuk in the Kingston Whig Standard

The Salmon River Smokers on Cogeco Cable TV

We’re committed to bring you the finest seafood from the most sustainable sources known. When you buy from us, you’ll know where your food comes from.

Posted by: wildfishmonger | October 2, 2009

Smoked salmon pizza

Here’s a delicious recipe you may consider that uses our smoked salmon

Smoked Salmon Pizza
Serves 4

12 ounces of smoked salmon, thinly sliced
4 brown onions, sliced evenly
1/2 cup sour cream
2 tbsp capers
Fresh dill
4 tbsp good olive oil
Juice of 1/2 lemon
Sea salt

Make pizza dough using a basic recipe from Gourmet magazine.
(Or you can cheat with the pizza dough and got some ready-made)
Slice the onions thinly and evenly. Heat oil over a medium-high heat in a large, heavy-based fry-pan. Add the onions and sauté until a deep golden brown. This process will take about 20-25 minutes. Start frying the onions on a medium heat and then gradually lower the heat. Stir the onions occasionally and make sure they don’t burn. You do want them to begin carmelization.
Pre-heat the oven to 300F.
Roll out the dough and then brush with a little olive oil on both sides. Place dough on a baking tray and then bake for 10-15 minutes. Bubbles may rise in the dough but just pop them once the dough is cooked.
Remove the pizza from the oven and then top with caramelized onions, and smoked salmon. Sprinkle on capers, dill and top with sour cream.
Finish with a squeeze of lemon juice and a sprinkle of sea salt.
The pizza is best eaten at room temperature so it makes for an excellent party food.

We hope you enjoy this recipe; we have more to come.

Posted by: wildfishmonger | September 5, 2009

Fraser Sockeye collapse: Minister promotes farmed fish

Check out this link from Farmed and Dangerous. Makes you wonder…

Recent news from the Stikine River is that the escapement numbers (fish that swim upriver to the lake to spawn) exceeded all expectations and that there could have been a Sockeye catch after all.

Posted by: wildfishmonger | August 18, 2009

The wild fish saga 2009 begins

Well, the news from British Columbia certainly does not look good for the Sockeye this year. And what’s more distressing is that nobody is certain why the fish have not re-appeared in the Fraser and Skeena Rivers.

Speculation runs very diverse:

Some say Sockeye are sea lice ridden from fish farms 3 years ago on their way out to the ocean

Some say they have been eaten by encroaching new northern-bound species coming up from Mexico

Others say they starved to death a few years ago out in the ocean because the food they live off was eaten by those new encroaching species

With the excessively high water temperatures in the Fraser this summer, maybe they never showed yet but are still out there in the ocean somewhere. (We hope)
This is probably not a valid point since all of the test fisheries up and down both sides of Vancouver Island over the past month have not been able to catch any Fraser bound sockeye in any significant numbers, indicating that something really bad happened out in the ocean.

All experts seem to agree that this occurrence is not a result of overfishing. The BC fishery is too important and too well managed to have made that mistake.

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