Smoking Salmon

The explanation for there achievement is value adding through the dispensation and hot smoking that's the instructions which they use to make the salmon. It is an old European technique with intermingle of sugar, salt, herbs, spices making it a unique flavour.

Once the fish have been hot smoked, and after breezy down, every fish or prepare will be vacuum packed in pouches. The goods have been experienced for a shelf life of 6 weeks, or can be kept longer if frozen.

41° south salmon after being taken out it is instantly away cured for a day in an ordinary brine clarification which consists of 12 special herbs and spices. It is then slowly hot-smoked at a high temperature consequently creating a moist flaky texture which collective with an extremely slight smoked flavour and after taste on the palate that will be tremendous.

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