The GFM Line

Proudly made in our very own kitchen, these ready-to-eat slices are a marriage of fresh salmon with an irresistible smokey, salty brine. Smoked in-house with applewood chips and charcoal, we...

The same good ol' soup that we serve up in our restaurants.  How to Use Defrost the mixture in the chiller overnight. The next day, heat it over the stovetop...

Ready-to-eat with condiments. Proudly made in our very own kitchen, these ready-to-eat slices are a marriage of fresh salmon with an irresistible smokey, salty brine. Smoked in-house with applewood chips...

Chef/owner Alan Lee's well-known sauce that's used to dress the tasty side salads you find in our restaurant. It's the perfect balance of sweet umami that makes even vegetables taste...

Savour chef-owner Alan Lee's smoked salmon- is proudly made in-house with Applewood chips, charcoal and not an ounce of preservatives. Served as vacuum-packed fillets. Great when broken into chunks as...

Our homemade shoyu sauce, or soy sauce, offers a rich and complex flavor profile characterized by its deep umami taste. 

The same tried-and-tested mix that we use for pastas in our restaurants. Now available as ready-to-use pouches for whenever the cravings hit at home.  How to Use Defrost the mixture in...

Creamy with a subtle crunch from the dill pickle and a nice tang from the lemon juice. It's fresher and tastier than the store-bought stuff. Recommended Pairings: Fries Calamari Fish...

Sweet, tangy umami-ness that goes with just about anything. Pairing Recommendations: Fish & Chips Fries Calamari Prawn Platter Good news - we have all of these available for takeaways from...

The same good ol' soup that we serve up in our restaurants. How to UseDefrost the mixture in the chiller overnight. The next day, heat it over the stovetop and add...

The hush-hush secret to GFM's fish & chips - a custom blend of flours for a crisp, light batter that always hits the spot. It is best used with our Coating...

Jazz up your fresh seafood with this medley of ketchup, horseradish, lemon, Worcestershire, and hot-pepper sauce. It's time to whip out the shrimp and oysters. Recommended Pairings: Prawn Platter Cold Seafood Platter...