Cold Smoked Salmon
Our salmon is cured for three hours and then cold smoked for up to two days. Cold smoking is the traditional way of preserving meats and fish aseptically for long times. It was pioneered by the vikings and we stay true to the traditions of cold smoking for long times and at low temperatures. Our smoked salmon has demonstrated a shelf life of more than a year.
U.S. regulation does however require minimum preperation temperatures, which we do not reach, as it would impede the flavor of the goods. Thus, we can not offer our smoked products for sale.
