Salmon’s fillets smoked by us and placed under vacuum in box of 250 g
We are preparing the fillets of a salmon Label Red of Scotland, place them in coarse salt and then for 6 hours in refrigerator. We then desalinate the fillets in the clear water for thirty minutes. The fillets are then placed on the grid in the refrigerator for 48 hours minimum. We put the fillets in the smoking room for a few hours at low temperature for perfect smoking.
The fillets are detailed in slices then placed under vacuum in box of 250 g.