Salmon and Trout

Hot Smoked Norwegian Salmon Fillets

Salmon or trout is smoked at higher temperatures for longer periods of time. The higher content of natural oils in the fish allows the hot smoke procedure to drive the maximum flavour. These products also lend themselves well to being enhanced with other strong flavors.

Salmon and Trout - Portions/Fillets are cured
These portions are then racked and hot-smoked
The hot smoking cycle takes approximately 2 hours
The hot smoking cycle consists of various steps
During these steps, the temperature ranges between 55 and 85 degrees
The product is then rolled into the blast chiller

This product is pre order only, please contact us if you are interested in purchasing

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