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Product Information
All about Maple Terroir
  The French taught us about terroir. This classically proven French concept gave us the idea to create pure maple syrup applying the same concept under the brand Maple Terroir.

The location, soil and climate of a given maple farm site directly affect the flavor, characteristics and overall quality of the pure maple syrup produced from that maple farm. Low yield farming on high elevation terrain takes a tremendous commitment in terms of time and cost. But anything else would require compromise, which we are not willing to make. Our line of Maple Terroir Pure Maple Syrup is consistent in flavor and clarity.
How is Retort Smoked Salmon made?
  Cheena's retort smoked salmon is processed slightly different from our lox smoked salmon. After hand filleting, brining and traditionally cold smoked for 8 to 10 hours, the carefully selected salmon is placed in a gold foil pouch and hot smoked or "cooked" for about 3 hours in its own natural juices. This product is truly unique in process and taste.

An unopened pouch will keep for 5 years at room temperature making it perfect for travel.
Nutrition and Science of Maple Syrup
  Sugar, corn syrup, brown sugar and maple syrup: all the same? Not exactly! Even though all four are sugaring agents, maple syrup contains more vitamins and minerals than the other three.

Maple syrup contains significant quantities of zinc, iron, potassium, calcium and magnesium and compounds found in B complex vitamins mostly thiamine. Also, 60 ml of maple syrup (1/4 cup) provide 100% of the daily recommended intake in manganese, 37% of the intake in riboflavin and 18% of the intake in zinc. But that's not all. Recent studies report that maple sap contains polyphenolic compounds (phenolic and flavonoid acids) that have important antioxidant properties. With this wide nutrition range and its smooth sweet aroma, maple syrup adds nutritional value to your meals!
Organic Maple Syrup
  Today, when you buy a product that is certified organic by Ecocert Canada, we guarantee that production and marketing rules and regulations for organic agricultural products have been respected throughout the entire manufacturing process. Ecocert Canada does on-site inspections in order to guarantee that specific standards for organic agriculture are respected.

Our Maple Terroir Organic Maple Syrup is certified organic by Quality Assurance International and HACCP certified for quality control.

Certified Organic Maple Syrup
  • Producing organic maple syrup involves respecting trees and the ecosystem of the maple forest
  • Farm and bottling plants are inspected annually and must meet strict guidelines for organice certification
  • Certified by QAI Quality Assurance International
  • Limited number of tapholes per tree. No over-tapping. Nor germicides (Para Formaldehyde) in tapholes.
  • Selective and correct use of vacuum tubing. The lines are cleaned with natural, biodegradable products.
  • No synthetic chemical products are used to control foam during boiling. A certified organic vegetable anti-foaming agent is used.
  • All labeling must be approved by QAI
  • All syrup is batch coded for organic audit control

Certified Organic Maple Syrup

Real Maple Syrup
  Beware of imitations! You'll find many imitation or maple-flavored products on the market, but the real thing is worth the higher price tag. By definition, pure maple syrup is syrup made by the evaporation of maple sap or by the solution of maple sugar, and contains not more than approximately 33-35% water. Imitation maple syrup, usually sold as pancake syrup, must be labeled and generally is made of mostly corn syrup with 2 or 3% of pure maple syrup. Some imitations may contain only artificial maple extract. Pure maple syrup is three times as sweet as regular table sugar, whereas maple sugar is twice as sweet.
Smoked Salmon Care
  Upon receiving your Cheena Lox Smoked Salmon, open the box packaging and examine the vacuum packed pouch. Check to see that it is air-tight and sealed completely. Once you are satisfied of the condition of the smoked salmon place it in the refrigerator. Smoked salmon will last for about 7 days in your refrigerator once the vacuum pouch has been opened but best eaten within a couple of days. If you decide you want to store it for later use, store in the freezer in its original vacuum pouch unopened which will last between 6 to 9 months depending on the temperature of your freezer. If you want to have a portion of the smoked salmon, remove the remaining portion you want to store and wrap it tightly with plastic wrap and enclose it in a Ziploc freezer bag. This will prevent it from drying out and allow it to be stored for about 3 months.
What about pure maple syrup?
  Pure maple syrup has been a Canadian tradition for generations, and its popularity has grown with today's trend toward a healthier, nutritious diet. Pure maple syrup contains fewer calories and a higher concentration of minerals than honey. As one of the wonders of the world, this liquid gold, with its characteristic earthy sweet taste is an excellent alternative to white sugar, brown sugar, honey, molasses or corn syrup.

Our pure maple syrup is a natural product with no additives, chemicals, preservatives or coloring agents. It is an excellent source of manganese, a good source of zinc, amino acids, proteins, organic acids and vitamins in variable quantities. The trace mineral manganese is an essential co-factor in a number of enzymes important in energy production and antioxidant defenses.

Not only delicious as a topping for pancakes, pure maple syrup can be used in baking and cooking, marinades and cocktails. Or simply pour over ice cream!
What does maple syrup grading mean?
  Maple syrup is divided, for commercial purposes, into five different grades of color. Color is one of the chief factors in grading maple syrup. The lighter the syrup, usually the more delicately flavored.

"Government grading stipulates that the maple sap, free from foreign material, and of a density of 66 degrees Brix hydrometer reading (66% sugar). It should possess a characteristic maple flavor, should be clean, free from fermentation, and free from damage caused by scorching, buddiness, any objectionable flavor or odor, or any other means."

If you want to know more about maple syrup grading please refer to the following site:
What is Canadian Smoked Salmon?
  Canada is home to many salmon runs including five species of Pacific salmon. Our salmon is caught in the cold, pristine waters off the West Coast of British Columbia, Canada. We only use premium King, Sockeye and Pink salmon. Our salmon has no additives, preservatives or coloring agents. Salt and smoke from Alder wood chips are the only ingredients used in our smoked salmon.
What is First Tap maple syrup?
  The initial piercing or "First Tap" of the tree, allows the sap to run freely, which is then collected. This concentrated sap is immediately boiled in our large evaporators, bottled then labeled all in the first day of the maple crop season.

Each bottle receives its own number from the total limited amount that is collected on that first day to show its authenticity. First Tap maple syrup can only be Extra Light Grade. Our First Tap Pure Maple Syrup makes a special and unique gift from Canada!
What is the smoking process of smoked salmon?
  Smoking is one of the oldest methods of preserving fish. Long before there were refrigerators and freezers, our fishing ancestors learned to use a combination of salt and smoke to keep fish from spoiling. Today, smoking is no longer necessary but it remains popular for the flavor it gives to such fish as salmon.

Smoking methods vary but all are based on a few common principles. First, the fish is treated with salt, either in the form of a strong brine or a surface coating of dry salt. During this curing stage (which can last for anywhere from a few minutes to many hours depending on the size and density of the fish), a two-way exchange takes place, with much of the moisture drawn out of the fish and some salt soaking in.This combination of reduced moisture and salt inhibits the growth of spoilage bacteria, a basic principle of all cured meats.

After curing, the fish is rinsed to remove the salt and other curing ingredients from the surface,then allowed to dry in cool flowing air until a shiny, slightly tacky skin (pellicle) forms on the surface. The actual smoking takes place inside a chamber filled with smoke from smoldering hardwood. Cheena uses Alder wood chips. During the cold-smoking, the fish is slowly smoked for several hours at low temperatures so it remains especially moist and tender.

For retort smoked salmon, after the same preparation as cold smoking, the fillets are placed in gold pouches and hot smoked or "cooked" at high temperature in its own juice.

Cheena Smoked Salmon uses no additives, preservatives or coloring agents.

Which is better, Canadian or Alaskan?
  The sockeye salmon we offer is virtually identical to the Alaskan sockeye salmon.They are essentially the same fish harvested by Alaskan and Canadian fishermen as they pass through their respective waters; Southeastern Alaska and Northwestern Canada share a common border. However, some of the very best sockeye are actually destined for two large Canadian rivers - the Skeena and Nass which are carefully managed by the Marine Stewardship Council (
Why is Cheena Smoked Salmon flash-frozen and why is it better?
  Flash-freezing is an accelerated process in which fish are frozen immediately after they're harvested. It uses ultra-low temperatures to freeze fish solid in a matter of seconds. In fact, flash-freezing allows fish to be caught, processed, and frozen solid in a matter of hours, not days. By minimizing the time frame between harvest and production, flash-freezing captures the salmon at its peak of perfection. It maintains the look and feel of salmon without the use of artificial preservatives. It also helps fish resist freezer burn for a much longer shelf life. Flash-freezing locks in the nutrition, texture, and flavor that you would expect from premium wild salmon. In addition, the individual vacuum-packed portions are very convenient.
Why use salmon from Skeena River?
  Aside from being the second longest river in British Columbia, one of the longest un-dammed rivers in the world and second largest source of sockeye salmon in the world, the Skeena River has at least 70 distinct spawning sites and 27 lakes that are utilized by sockeye salmon. This pristine and untouched watershed nurtures the cleanest and purest environment to allow the salmon to swim freely without disruption naturally giving it its shiny silver back, beautiful red flesh and usually over 12% oil content.