We use chilled whole salmon air-flown from Norway.

The fish is filleted and cleaned and then dry-cured with a mixture of salt and brown sugar.

The cured salmon is  cold-smoked with beech wood chips imported from Germany over several hours. For this process, we have developed a unique method of ensuring that the temperature and relative humidity in the smoke chamber are ideal. At the same time the smoke piped into the chamber is filtered with an inert media so that impurities from the raw smoke are not absorbed or deposited on the fish.