HOME SMOKED FISHES

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Salmon, Rainbow Trout, Tuna, Swordfish, Marlin, Mackerel, ...

 

Our fishes are “hot smoked” or “cold smoked” by our team, following the Scandinavian tradition, which give them an incomparable flavor.

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Step 1 : The fillets are salted for hours with sea salt to dry a little bit the fish.

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Step 2 : Then rinsed, to take of the salt, and stored in our cold-room for drying.

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Step 3 : They are slowly smoked with oak wood for 8 to 48 hours according to the size of the fillets.

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Step 4 : Then stored in our cold-room for drying, before packing.

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Depending on the species, the fish fillets are “Hot smoked” or “Cold smoked”.

Considering the species and the size of the fillets, the process can take 3 to 10 days.