The craft of Smoking Salmon has its roots in history as a method of preservation. But in modern times, it has evolved to place emphasis on flavouring the fish instead. To enhance its flavour, every Salmon is cured prior to smoking with a salt cure mixture to reduce its water content. Then, smouldering wood chips are carefully handled to provide the smoke source and temperature for the foods to be
roasted. Precision here is vital as the texture and taste of a Smoked Salmon can vary greatly depending on the timing and temperature of the process. Being a traditional craft, the quality of the smoked product heavily depends on the care taken at each step of the process – from sourcing and the selection of materials, through preparation and the smoking, and finally to delivery.
