• These images capture the full journey of wild keta salmon line‑caught from British Columbia and cold‑smoked naturally in Singapore by DishTheFish. From whole fresh salmon to fillets cured with dill, salt, and brown sugar, then smoked in commercial Alto‑Shaam ovens, each stage is shown clearly for accessibility. The alt text highlights Singapore as the processing location and emphasizes keywords like wild keta salmon, cold smoked, fresh dill, and DishTheFish Singapore, ensuring the visuals
  • These images capture the full journey of wild keta salmon line‑caught from British Columbia and cold‑smoked naturally in Singapore by DishTheFish. From whole fresh salmon to fillets cured with dill, salt, and brown sugar, then smoked in commercial Alto‑Shaam ovens, each stage is shown clearly for accessibility. The alt text highlights Singapore as the processing location and emphasizes keywords like wild keta salmon, cold smoked, fresh dill, and DishTheFish Singapore, ensuring the visuals
  • These images capture the full journey of wild keta salmon line‑caught from British Columbia and cold‑smoked naturally in Singapore by DishTheFish. From whole fresh salmon to fillets cured with dill, salt, and brown sugar, then smoked in commercial Alto‑Shaam ovens, each stage is shown clearly for accessibility. The alt text highlights Singapore as the processing location and emphasizes keywords like wild keta salmon, cold smoked, fresh dill, and DishTheFish Singapore, ensuring the visuals
  • These images capture the full journey of wild keta salmon line‑caught from British Columbia and cold‑smoked naturally in Singapore by DishTheFish. From whole fresh salmon to fillets cured with dill, salt, and brown sugar, then smoked in commercial Alto‑Shaam ovens, each stage is shown clearly for accessibility. The alt text highlights Singapore as the processing location and emphasizes keywords like wild keta salmon, cold smoked, fresh dill, and DishTheFish Singapore, ensuring the visuals
  • These images capture the full journey of wild keta salmon line‑caught from British Columbia and cold‑smoked naturally in Singapore by DishTheFish. From whole fresh salmon to fillets cured with dill, salt, and brown sugar, then smoked in commercial Alto‑Shaam ovens, each stage is shown clearly for accessibility. The alt text highlights Singapore as the processing location and emphasizes keywords like wild keta salmon, cold smoked, fresh dill, and DishTheFish Singapore, ensuring the visuals
  • These images capture the full journey of wild keta salmon line‑caught from British Columbia and cold‑smoked naturally in Singapore by DishTheFish. From whole fresh salmon to fillets cured with dill, salt, and brown sugar, then smoked in commercial Alto‑Shaam ovens, each stage is shown clearly for accessibility. The alt text highlights Singapore as the processing location and emphasizes keywords like wild keta salmon, cold smoked, fresh dill, and DishTheFish Singapore, ensuring the visuals
  • These images capture the full journey of wild keta salmon line‑caught from British Columbia and cold‑smoked naturally in Singapore by DishTheFish. From whole fresh salmon to fillets cured with dill, salt, and brown sugar, then smoked in commercial Alto‑Shaam ovens, each stage is shown clearly for accessibility. The alt text highlights Singapore as the processing location and emphasizes keywords like wild keta salmon, cold smoked, fresh dill, and DishTheFish Singapore, ensuring the visuals
  • These images capture the full journey of wild keta salmon line‑caught from British Columbia and cold‑smoked naturally in Singapore by DishTheFish. From whole fresh salmon to fillets cured with dill, salt, and brown sugar, then smoked in commercial Alto‑Shaam ovens, each stage is shown clearly for accessibility. The alt text highlights Singapore as the processing location and emphasizes keywords like wild keta salmon, cold smoked, fresh dill, and DishTheFish Singapore, ensuring the visuals
  • These images capture the full journey of wild keta salmon line‑caught from British Columbia and cold‑smoked naturally in Singapore by DishTheFish. From whole fresh salmon to fillets cured with dill, salt, and brown sugar, then smoked in commercial Alto‑Shaam ovens, each stage is shown clearly for accessibility. The alt text highlights Singapore as the processing location and emphasizes keywords like wild keta salmon, cold smoked, fresh dill, and DishTheFish Singapore, ensuring the visuals
  • These images capture the full journey of wild keta salmon line‑caught from British Columbia and cold‑smoked naturally in Singapore by DishTheFish. From whole fresh salmon to fillets cured with dill, salt, and brown sugar, then smoked in commercial Alto‑Shaam ovens, each stage is shown clearly for accessibility. The alt text highlights Singapore as the processing location and emphasizes keywords like wild keta salmon, cold smoked, fresh dill, and DishTheFish Singapore, ensuring the visuals
  • These images capture the full journey of wild keta salmon line‑caught from British Columbia and cold‑smoked naturally in Singapore by DishTheFish. From whole fresh salmon to fillets cured with dill, salt, and brown sugar, then smoked in commercial Alto‑Shaam ovens, each stage is shown clearly for accessibility. The alt text highlights Singapore as the processing location and emphasizes keywords like wild keta salmon, cold smoked, fresh dill, and DishTheFish Singapore, ensuring the visuals
  • These images capture the full journey of wild keta salmon line‑caught from British Columbia and cold‑smoked naturally in Singapore by DishTheFish. From whole fresh salmon to fillets cured with dill, salt, and brown sugar, then smoked in commercial Alto‑Shaam ovens, each stage is shown clearly for accessibility. The alt text highlights Singapore as the processing location and emphasizes keywords like wild keta salmon, cold smoked, fresh dill, and DishTheFish Singapore, ensuring the visuals
  • These images capture the full journey of wild keta salmon line‑caught from British Columbia and cold‑smoked naturally in Singapore by DishTheFish. From whole fresh salmon to fillets cured with dill, salt, and brown sugar, then smoked in commercial Alto‑Shaam ovens, each stage is shown clearly for accessibility. The alt text highlights Singapore as the processing location and emphasizes keywords like wild keta salmon, cold smoked, fresh dill, and DishTheFish Singapore, ensuring the visuals
  • These images capture the full journey of wild keta salmon line‑caught from British Columbia and cold‑smoked naturally in Singapore by DishTheFish. From whole fresh salmon to fillets cured with dill, salt, and brown sugar, then smoked in commercial Alto‑Shaam ovens, each stage is shown clearly for accessibility. The alt text highlights Singapore as the processing location and emphasizes keywords like wild keta salmon, cold smoked, fresh dill, and DishTheFish Singapore, ensuring the visuals
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Singapore Naturally Cold Smoked Wild Keta Salmon

Singapore Naturally Cold Smoked Wild Keta Salmon

$24.90
$28.90 $24.90
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Wild Keta Salmon – Line Caught by Captain Steve from British Columbia and Cold Smoked by DishTheFish

Line-caught from the pristine waters of British Columbia, our wild keta salmon is carefully processed, filleted, cured, and naturally cold-smoked in Singapore by DishTheFish. Each fillet is seasoned with a delicate blend of fresh dill, sea salt, and brown sugar, creating a balance of savory depth and subtle sweetness.

The result is a smoked salmon with a bright citrus note and clean, natural flavor that melts effortlessly in your mouth. Its silky texture and refined taste make it perfect for enjoying on its own, pairing with artisanal bread, or elevating your favorite dishes.

Crafted with respect for tradition and a commitment to quality, this salmon embodies the harmony of wild origins and artisanal preparation—a true delicacy for discerning palates.

Comes in 200g fillet and 500g slab. Uncut. Frozen 

Origin

Canada

Packaging

How To Cook

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