This process is carried out by a master smoker, who determines the specific ‘recipe’ of smoking time and amount of the herb blend that each piece needs, based on the size and thickness of the fillets, the time of year it was caught, etc., making this phase of the process an art form. The result is the fine bouquet that identifies our smoked products and that consumers value so highly.

After resting for at least 24 hours in a cooling chamber, the smoked salmon is weighed and packaged in several formats. This final process is also done by hand to preserve all the sensory qualities of the salmon.

By combining tradition and technology, we get smoked salmon with a firm, silky texture that is fully traceable and has a long shelf life (up to 45 days if refrigerated).