We only produce it from high-quality, chilled salmon. Each fillet is cut by hand, not by machines. We only use salt and sugar to salt salmon. Our fish is smoked with cold smoke in an authentic smokehouse, and then it is matured. The process is natural, therefore it is slow. The product is prepared in 3-5 days. Our cold-smoked salmon fillet has a delicate taste, with a pleasant aroma of natural smoke. Since no chemical additives are used, it is best to eat it within 10 days from the date of production. Store in a refrigerator at 0-4 °C.
We vacuum pack whole fillets (2-2.5 kg) and in portions: in 200 g pieces, and sliced in 100 g and 200 g packages.