Smoked salmon

The sea surrounding Scotland offers Salmon a high quality of life and nutrition. Facing the strong currents of exchange of the marine lakes and inlets, thanks to which the fish are in continuous movement, the salmon a considerable strength and musculature, which translate into a particular quality fillet.

Unlike the thin slice cut, the new Japanese sashimi cut is obtained which gives greater consistency and pleasantness to the taste.

To obtain a superior quality product, the most important processing steps are carried out by hand. After having filleted the salmon, it is sprinkled with coarse sea salt, leaving it to rest overnight. It is then processed and dried for 12 hours using an innovative horizontal air flow process, then cold-smoked for 3 hours with fine virgin beech. The temperature is then lowered to 0 ° C for about 48 hours, as if it were a small seasoning. The product is never frozen after processing and packaging in order to preserve the taste and texture of the meat intact.