Considerably better taste of the end product has been achieved by using a special brining process, which allows for maintaining the meat salt level at 3-4%, instead of 6-9%, achieved using regular technology.
To provide our salmon with aroma and distinctive taste, we cold-smoke it in natural smoke, made of burning specially selected species of wood. The smoked meat is chilled, skinned, sliced, laid, weighed, vacuum-packed, labelled and stacked in boxes.
Our salmon is caught in the waters of Norwegian and Scotch fiords, which are famous for their cleanliness, which allows us for strict monitoring of meat quality control. Fresh salmon maintains its superb taste, characteristic colour and high vitamin content, owing to being packed in iced polystyrene foam containers, before they are shipped.
The whole manufacturing process is supervised using the implemented strict quality control system - HACCP. Owing to this process, we are able to monitor every stage of production, to make the end product meet the toughest quality and taste requirements. We ensure top quality of our products.
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