THE ART OF PROCESSING

The Salting

Production Process
The Salting

Before the smoking starts, each fish is filleted and deboned by hand. The fresh salmon fillets are then sprinkled with a thin layer of salt (the dry salting technique) and are traditionally cured for up to 18 hours. The fillets are rinsed clean, removing any excess salt, and left to dry naturally before the smoking may commence.

THE SMOKING

The salmon is gently and carefully smoked on beech wood chippings to develop a wonderful smoky flavour. Once smoked, the salmon is left to further mature for up to 72 hours before being hand trimmed.

THE SMOKING
THE SLICING

THE SLICING

Our trained specialists, with great skill and precision, will remove the brown muscle before carefully cutting the salmon into perfect slices in our Gourmet House Caviar laboratories.

Quality Control

Our sourcing consist of the highest quality raw materials and ingredients. We continue this throughout our food safety systems, by following HACCP guidelines and performing regular and consistent quality checks.

Logistic

Due to the delicacy of the product, it is important to keep it refrigerated at all times. Upon your order, the products are carefully packed in cooler bags or Styrofoam boxes with gel ice packs.