Sgambaro's Signature Seafoods makes the highest quality salmon products you'll find, in a place you'd never expect: Edmonton.

So how does a landlocked seafood specialist keep his head above water? First, Sgambaro's brings in fresh, whole Atlantic salmon as opposed to fillets. During transportation the skin on a whole fish protects the flesh better than fillets wrapped in plastic, owner Rob Sgambaro tells us.

"Nothing beats splitting a salmon and brining it right away," says Rob. Atlantic salmon has a higher fat content compared to other salmon, which gives it a fantastic flavour profile and finish, explains Rob. To make their famous Atlantic cold smoked salmon, the fish are filleted and deboned by hand in the production facility. Then the fillets are cured for 48 hours in a dry brine that Rob's perfected over the last 20-some years.

Once cured, the fillets are washed and then they rest for 24 hours before heading to the smoker. They are cold smoked for three hours to gently infuse the fish with natural hickory wood smoke. Rob is very strict about the quality of hickory chips they use. They have minimal bark - wood chips with a lot of bark on them produce a bitter tasting smoke. Once smoked, the fillets still need to be skinned, cooled and sliced before packaging. All told, it's a five day made-to-order process!

Sgambaro's gravlax is also made with Atlantic salmon, but it's not smoked. Instead, it's marinated with salt, pepper, sugar, vermouth, brandy, olive oil and fresh dill. And now Sgambaro's also offers wild Icelandic cold smoked Arctic char fillets - flown in fresh from Iceland!

Try Sgambaro's Atlantic cold smoked salmon, gravlax and wild Icelandic cold smoked Arctic char fillets for 13% off this month!