The fish
Salmon from Icelandic land-based farms is selected and hand-filleted. Care begins at the workbench.
FIVE DAYS.
NO SHORTCUTS.
Salmon, salt and smoke. And all the time it takes.
01/ 05From fish to finished craft
The salt
The smoke master dry-salts each fillet with care for an even cure. The salmon rests in salt for a day.
Rinsing and drying
The salt is rinsed away. The fillets dry in a gentle airflow for another day.
The smoke
The salmon is cold-smoked over beechwood or traditional dried sheep dung for a day. The kilns have been in use since 1986.
The finishing
Cooling and further drying firm the fillet. From start to finish, the process takes five days.