As the name suggests, we use whole fresh salmon and apply the cold-smoking method, utilizing kiln-firing to dry the fish. The raw material undergoes a long curing process (up to 40 hours) and is smoked at low temperatures (15–22°C), strictly not exceeding 30°C. This ensures the salmon is not cooked and its proteins do not coagulate. Our salmon is succulent and juicy with a firm texture. We also carefully trim away any excess parts to present it to our customers in its finest state.
