Brushed on the salmon after a brine rinse, the maple syrup stops the salination process after the salt is removed. Brown sugar or regular sugar doesn’t achieve the same results. This is how we control the amount of salt, which is already very low compared to the competition, and it’s how we assure that, even if the product is smoked longer, the salt does not continue to intensify inside the product.

Maple syrup is made from the sap of the sugar maple tree. After collecting the sap, it is boiled until it's thick and syrupy. Maple syrup is graded according to color and flavor. Generally, US grades are: Fancy or Grade AA, a light amber colored syrup with a mild flavor; Grade A is medium amber and mellow-flavored; Grade B is dark amber and hearty flavored; and Grade C is very dark with a robust, molasses-like flavor.

Since there is no commercial fishery in Québec, Grizzly’s salmon supplies come from ’s west and east coasts and, whenever necessary, from Chile and Alaska

The overwhelming majority of maple syrup is produced in forests where no herbicides or pesticides have been applied. Therefore, most maple syrup would be considered organic. The requirements are stated by the particular organic certification organization, but generally state no use of substances (for example, fertilizers or pesticides) in the production process that would alter the pure nature of maple syrup.

Yes, most states have county, regional, and state associations. Contact your local Cooperative Extension office if you do not know the local contact.

Maple syrup is produced only in the northeastern United States and eastern Canada, the region in which sugar maple is found. Although maple syrup is not produced in other regions of the world, some other species of maple are tapped. For example, in Korea, people tap a maple species called Acer mono and pipe the sap from the mountains down to the village. They drink the sap but do not boil it to produce syrup.

Retail maple products are not generally labeled but range from 66-67% sugar content for syrup to nearly 100% sugar content for candy. None of the calories come from fat. Syrup: serving size = 4 Tablespoons (60 ml). Calories: 200; total fat 0 g, sodium 7 mg, total carbohydrates 53 g, protein 0 g Maple syrup can be substituted for white sugar in cooking. Use ? cup maple syrup for 1 cup white sugar. Reduce liquid in recipe by 3 Tablespoons for each cup syrup used.

The sugar in maple syrup is sucrose and invert sugar. White sugar is sucrose, whereas invert sugar is a breakdown product of sucrose. There is no evidence that maple syrup is healthier than white sugar.

You can purchase equipment from maple equipment dealers such as Waterloo/Small, Leader Evaporator, G.H. Grimm, or Dominion & Grimm. Contact your local Cooperative Extension office for help finding these companies or look them up on the Internet.

Maple Syrup Urine Disease (MSUD) is an inherited metabolic disorder that, if untreated, causes mental retardation, physical disabilities and death. First described as a disease in 1954, it is a rare disorder, believed to be in all ethnic groups worldwide. The national incidence is 1 in 225,000 births. MSUD derives its name from the sweet, burnt sugar, or maple syrup smell of the urine. The disorder affects the way the body metabolizes (processes) certain components of protein.

The biggest difference between New York and Vermont maple products is the label. Producers in Vermont generally bottle their syrup at a slightly higher sugar content (66.5 Brix) than producers in New York (minimum of 66 Brix although many New York producers go higher). A higher Brix reading gives the syrup a little more viscosity, which consumers generally prefer. Higher sugar content (over 67 Brix) may result in sugar crystals in the syrup.

Maple syrup can be treated with a very small amount of animal fat, butter, or cream to reduce foaming. Most modern producers use synthetic compounds in order to reduce foaming during production. It is typically vegan. Spring Tree, Maple Groves, and Holsum Foods all report that their maple syrups do not use an animal-derived defoaming agent.

Yes, rumours abound about maple syrup containing pork fat. The US vegan society has checked all known sources and found that they are all suitable for vegans. The answer would be that in it's natural form, yes of course it is. However those with environmental concerns should be aware that it takes approx 40 gallons of maple sap to make one gallon of syrup. The method used for reducing the syrup is to boil, boil, boil it for hours until it thickens.

Maple syrup can be used in beer, and is generally best in darker styles. Unfortunately, it is very expensive, and you will need to use at least a gallon to get any noticeable flavor in a 5 gallon batch. Add it halfway through the boil, so it boils for at least 30 minutes. When formulating a beer using maple syrup, keep the hopping rate low (under 5-8 AAU's) to give the delicate maple flavor a chance to be tasted.

We use a cold process that allows the salmon to smoke at very low temperatures over a longer period, which results in a firmer texture while allowing the smoke to penetrate the flesh without altering it. In addition, our new Québec plant features a hot smoke house where we can develop new varieties of products that are not cold smoked.

Shelf-stable Smoked Salmon in a sealed gold foil pouch has a shelf-life of 5 years, and should be consumed within this time.

Discard any Smoked Salmon left at room temperature for more than 2 hours. Leftover Smoked Salmon may be wrapped in plastic wrap and stored in the refrigerator for up to 5 days. Freezing is not recommended.

All of our products are 100% natural. We believe in good health and great taste! We brine our salmon in a very light brown sugar and sea salt brine before smoking with alderwood or wine oak barrels. Then our salmon is retorted (flash cooked) and sealed in gold foil pouches which naturally preserves our salmon. Nothing more, nothing less. Gourmet, healthy and easy. Our hot smoked salmon is shelf stable, like any canned product would be, for up to 5 years.

There is a store which sells real maple syrup (imported from Canada) but it's hard to find. It's located at the international market (Gukchae market) in Nam Po Dong. You may also order from Jeli Deli in Itaewon, Seoul. They have offered to ship to Pusan. For more info contact: Lee Jae Joon at jelldeli@netsgo.com