Classic cold-smoked Atlantic salmon is prepared in Mont-Louis, Gaspésie
Atkins et frères is a member of Exploramer's Smarter Seafood, a programme aimed at the sound management of the St. Lawrence marine resources
Top-quality fresh salmon fillets are trimmed and then individually salted in a subtle brine. The fillets are then held in cold storage until they attain the ideal texture for perfect cold-smoking.
Atkins et Frères' cold-smoked salmon is certified BEST AQUACULTURE PRACTICES among 1,600 other products worldwide.
BAP aims to promote exemplary aquaculture in terms of environmental protection, social responsibility, animal health, food safety, and traceability.
The BAP aquaculture certification program is recognized worldwide. BAP has been improving the environmental, social, and economic performance of all players in the aquaculture supply chain since 2002
