Laschinger

Smoked salmon sliced

Smoked salmon sliced, thawed

How is smoked salmon made?

The fresh salmon arrives at the incoming goods inspection chilled with ice. Processing only begins once the laboratory tests have been passed: gutting, filleting, removing the fins. Then it's off to be smoked.
To do this, the salmon fillets are first salted, then left to rest. After the maturing period, they are smoked in cold beech smoke at 28° C. Finally, the salmon is sliced into delicate slices and arranged by hand on the so-called "tray" before being packaged.

Manufacturer:
Mowi Poland
Duninowo 39
76-270 Ustka - Poland