Types of Smoked Fish in Canada
Cold-Smoked Salmon
Cured slowly over low heat, cold-smoked salmon has a silky, almost translucent texture and a delicate, mildly smoky flavour. Our Original, Dill, and Pastrami-style versions are ready for bagels, canapés, or a classic smoked salmon platter.
Hot-Smoked Salmon
Cooked through at a higher temperature, hot-smoked salmon is flakier and firmer, with a more pronounced smoky character. Our BBQ and Peppered versions are ready to eat straight from the package or flaked into salads, pasta, and dips.
Smoked Trout
A milder, slightly sweeter alternative to salmon, our BBQ Smoked Trout is hot-smoked for a tender, flaky texture — a good choice for anyone who finds salmon too rich.
Smoked Mackerel
Naturally oily and full-flavoured, mackerel takes especially well to bold seasoning. Our Peppered, Lemon, and Herbed varieties are hot-smoked whole fillets — a smoky addition to any spread.
Pairing Ideas
Smoked fish rarely needs to stand alone — it's one of the easiest ways to build a proper spread.
Smoked Salmon + Caviar
The classic combination: a thin blini, a touch of crème fraîche, a fold of smoked salmon, and a spoonful of caviar on top. White Sturgeon or Siberian caviar make an approachable starting point; step up to Osetra for something more special. Browse the full sturgeon caviar collection to find your match.
Smoked Salmon + Salmon Roe
Two forms of the same fish, worlds apart in texture — the silky smokiness of the fillet against the bright, bursting pop of salmon roe. Equally at home on rye toast or a blini. Explore the rest of our fish roe collection for more ways to build out a board.
Smoked Fish + Truffle
For something richer, a shaving of truffle or a spoon of truffle butter over hot-smoked salmon or trout adds an entirely different layer of depth. See what's in our truffle collection.
Already Put Together
If you'd rather skip the assembly, our Signature Caviar Experience gift set combines all three — caviar, artisanal smoked salmon, and black summer truffle products — along with blinis, crème fraîche, and serving tools. See the rest of our gift and tasting sets for more curated options.
Where to Buy Smoked Fish in Canada
Smoked fish is available at grocery stores, delis, and specialty fishmongers across Canada, but quality and freshness vary widely — mass-produced, pre-packaged smoked salmon in a supermarket cold case can sit for days or weeks before it's sold.
Specialty retailers like CaviarHub source directly from artisanal smokehouses and ship in small batches, so what arrives at your door was smoked recently, not sitting on a shelf. It also means access to the full range — cold-smoked, hot-smoked, pastrami-style, and mackerel — that most grocery stores simply don't carry.
Buying online also means it comes to you, rather than the other way around. Here's what to expect once you order:
Smoked Fish Delivery in Canada
Every order from CaviarHub ships fast in thermal packaging with gel packs designed to maintain refrigeration temperatures throughout transit — whether you're in Toronto, Edmonton, Calgary, Montreal, or Vancouver.
CaviarHub makes it easy to enjoy premium smoked salmon, trout, and mackerel anywhere in Canada with fast, careful, and refrigerated delivery. Free delivery over $199.
- Orders placed before 4:00 PM on Monday–Thursday ship same day
- Next-day delivery to major Canadian cities
- 1-3 days to remote and northern communities
- All orders arrive sealed and chilled, ready to refrigerate or serve
Need your order for a specific date? Let us know, we'll make it happen.
- Ship your order to a location where it can be received and refrigerated as soon as possible
- Order earlier in the week to allow sufficient time for delivery in case of unforeseen delays
- Keep a close eye on your tracking number so you know when to expect your order
Frequently Asked Questions About Smoked Fish
Cold-smoked fish is cured at low temperatures over a longer period, preserving a raw, silky texture — the classic deli-style smoked salmon.
Hot-smoked fish is cooked through at higher temperatures, producing a firmer, flakier texture closer to cooked fish. Both use natural hardwood smoke for flavour.
Pastrami-style smoked salmon takes the classic cold-smoking process and adds a peppery, spiced crust inspired by traditional pastrami — coriander, black pepper, and other spices pressed into the fillet before smoking. It has the same silky, cured texture as regular smoked salmon with a bolder, spiced edge.
Hot-smoked fish is fully cooked and ready to eat. Cold-smoked fish is cured rather than cooked — similar to how prosciutto is cured, not cooked — so it's safe to eat as-is but has a raw, silky texture rather than a flaked one.
Lox is cured in salt (and sometimes sugar) but not smoked, giving it a softer, saltier profile. True smoked salmon is both cured and smoked. In North America the terms are often used interchangeably, but they're not quite the same product.
Cold-smoked salmon is classically served thinly sliced on a bagel with cream cheese, capers, and red onion. Hot-smoked salmon, trout, and mackerel are firmer and work well flaked into salads, pasta, dips, or eaten straight with crackers and lemon.
Smoked salmon, mackerel, and trout are rich in omega-3s and high-quality protein. Like any cured product, they're higher in sodium than fresh fish, so best enjoyed as part of a balanced diet.