Custom Processing
At Trilogy we offer a variety of ways to have your catch prepared. From custom cutting and freezing to smoking and marinading. You don't even need to pack up your fish to bring them to us. We will meet you at the dock and pack up your fish for you. All you need to do is let us know what you want us to do. Our processing plant does not have set hours we are always around for late drop offs and early morning pickups. We work with so you can enjoy your fishing experience.Not fishing in Tofino?... you can drop off your catch at Far West Fish Pack for the same great service and processing options. We pick-up daily so your fish is never frozen prior to processing.
Custom Cutting and Freezing
You decide steaks or fillets, cryo pack size from a 2 person portion size to the whole fish. When it comes to freezing only the best will do so we use one of our two flash freezers to ensure that your fish stay fresh longer.Custom cutting, cryo-packing, and flash freezing: $1.75/lb.
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Custom Smoking
Our smoking is what put us on the map. We pride our selvs on going the extra mile. Every ingredient has to be the best from the alder trees that we go out and cut down to make our wood chips to the sugar and spices we use in our brines. You can't say that you make the best without starting with the best: and thats what we do.We offer a number of different ways to have your fish smoked. All our smoking ingredients are all natural and no addetives are ever used.
Traditional Hot Smoke - Your fish will be brined with sugar and salt and smoked in a traditional smoke house. We use fresh green Alder for smoking because of its mild smokey flavour that allows the fish to not be over powered. In the end you have a moist piece of smoked salmon that is great for almost any meal.
Peppered Traditional Hot Smoke - Same as above but right before being loaded into the smoker it is sprinkled with fresh crack Tellicherry Pepper corns.
Candied Salmon and Pepper Sticks - This west coast favorite has to be tried. We start by slicing your salmon in thin strips and brining them in a sweat maple brine. They are smoked with alder and glazed with maple syrup. The healthiest snack food you will ever eat. These can also be pepper right before going into the smoker giving them a bit of a kick.
Cold Smoked Salmon - Cold smoking takes a long time but it is defenetly worth the wait. From start to finish it takes about 7 days to cold smoke. We start with similar bring as the hot smoke but that is where the similarities end. It is then hung in one of our 2 custom made smoke houses. It will stay in here for around 5 days slowly curing and being flavoured by the smoke. Each load is different sometimes it takes less time sometimes more. So our Smoke Master has to keep his eye on it and pull it out as soon as it hits the right texture.
Custom cutting, smoking, cryo packing, and flash freezing $3.50/lb.
Slicing cold smoked salmon is an extra $1.00/lb.
Marinades
We carry Three Gourmet Marinades that can be added to the cryo pack before freezing to make preparing your fish even easier.- Cajun Creiol
- Maui Teriaki
- Lemon Garlic