Large premium salmon are specially harvested for us, packed in ice and delivered overnight in the freshest condition possible. After trimming, the salmon are dry-cured, using kosher salt, without sweeteners and, of course, no artificial preservatives. Then a long gently cold smoke for 16 hours in our historic Scottish kiln. This extended smoking time makes all the difference. Time allows for the whispering airflow that causes the oil in the fish to rise naturally. The result is a light smoke, a mild cure, which enhances and preserves the rich, delicate buttery taste of smoked salmon. All of our Cold Smoked Salmon is Tablet K Kosher Certified. |
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