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I've marked it as needing globalizing as it seems entirely focused on British Columbia, I also question whether the process described is even for smoked salmon, or just a general overview of canned salmon, as it doesn't seem to mention actually smoking the fish at any point. Beeblebrox (talk) 22:41, 12 October 2021 (UTC)[reply]
The section seems to me to be entirely about the canning of fresh-caught salmon. Nothing is said about smoking. Unless someone can make a change to ensure it is more relevant to the article, I propose to delete this section. Sbishop (talk) 14:47, 4 November 2022 (UTC)[reply]