Salmon and Trout

Norwegian Salmon – Hot Smoked (Plain Sides or Peppered Fillets) R802,46 per kg (Incl. VAT)

Our premium Norwegian salmon is hot smoked to perfection, offering a rich, robust flavour profile that only the finest fish and expert smoking techniques can produce. Choose between two delicious options: plain sides for a pure, clean taste, or peppered fillets for a bolder, spiced finish. Both are crafted with the same care and quality.

Each portion is carefully cured and racked before entering the hot smoking process. The salmon is smoked over a period of approximately 2 hours, during which the temperature gradually rises from 55°C to 85°C. This extended smoking cycle allows the natural oils in the fish to carry the flavour deep into the flesh, resulting in a moist, flavour-packed delicacy.

After smoking, the salmon is rapidly cooled in a blast chiller to preserve freshness and texture. The result is a ready-to-eat product that’s perfect for platters, salads, or enjoyed simply on its own.

This product is available on pre-order only. Please contact us if you are interested in purchasing.

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