We take tremendous pride in our traditional, craftmanship approach to the production of our premium artisan salmon. Our method is unique and everything we do is on taste and good judgement.
Our journey begins when the fish are hand filleted, pin boned, iced and returned to chill until they reach a temperature of approximately 2 to 3 degrees. The fish are taken out from chill and are convey to the salting room where salt is gently sprinkled over the flesh to allow the fish to harden.
Our traditional smoker is where the magic happens! Beech wood chips are lit and the magic begins. The wood chips smoulder slowly, allowing a distinctive smoke to infuse the flesh.
By using wood chips rather than sawdust, the smoke is light, clean, dust-free and cool. Beech is a milder wood, with a delicate smoke, that allows the true flavour of the salmon to sing. Where as the heavier smoke given by the more commonly used oak, can produce a less delicate taste.