Fumoir Grizzly has grown quickly from two to 85 employees, but always with people in mind and an ongoing concern for our employees. A few highlights
Computerized production line
Integration of a state-of-the-art computerized production line. Unique in North America, it was designed in France to meet the company's specific neeeds.2007
Acquisition of an automatic slicer
Acquisition of a one-of-a-kind, custom-design an automatic slicer.2006
Opening of a brand new, ultramodern 16, 500 sq. ft. plant in the Saint-Augustin-de-Desmaures industrial park, near Quebec City. This initiative cemented Grizzly's position as leader of the smoking industry in Canada.2003
Grizzly applies HACCP standards, which consist of analyzing the risk of contamination associated with the consumption of seafood products, to determine the critical control points that establish the critical limits and putting in place the most efficient monitoring system possible to ensure these points are controlled.
Grizzly has SQF Level 2 certification (7th edition). The Safe Quality Food (SQF) code, recognized by the Global Food Safety Initiative (GFSI), is based on various risks according to the type of production carried out. Grizzly cares about the impact that a company can have on the environment. That’s why we use only fish from sustainable fisheries, as evidenced by the Alaska Seafood certification for our wild salmon and the BAP certification for our farmed salmon.
We have specialized in cold smoking for over 30 years. Our technique and the selection of our raw material enable us to offer moist and tender fish.
First, our fish are cured in our homemade blend of spices to release their aroma. We then brush them with Quebec pure maple syrup to give them a slightly sweet touch and prevent the salt from penetrating the flesh too deeply. To complete processing, we smoke them over maple wood for 24 to 36 hours to give them a unique flavor.
The result is an exclusive healthy product very low in sodium that is smoked by our dedicated artisans using our time-honored method.