Our Specialities - Smoked Salmon
We have a thriving export trade in smoked salmon, an ideal corporate or personal gift for any occasion. The care and pride we have for our smoked salmon has enabled us to develop what we consider one of the finest products on the market today, and one enjoyed by customers all over the world.
Based on our many years of experience, we select the finest, choicest fish. Special attention is given to condition and freshness.
Our salmon are filleted by hand, trimmed and pin-boned. They are then salted for 8 hours.
Drying takes place overnight, after the fish has been thoroughly rinsed.
We only use seasoned oak chips for smoking and these chips are slowly burned for 9 hours. This gives our salmon its uniquely rich and distinct smoked flavour.
Once smoked, the fish is left to cool and develop its gloss, absorbing the flavours from the drying and smoking processes, allowing the delicious mild, creamy, smoky flavour to develop. Finally, the fish is vacuum packed, either sliced or whole before being distributed to the customer.
The entire process is carefully monitored to ensure we maintain our high standards of quality, conforming to the standards laid down by the Food Safety Authority. All staff are trained on these food safety and hygiene standards and stringent controls are in place.
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