SMOKING
PROCESS

COLD SMOKED

Our cold oak-smoked salmon and trout products are our most popular products. Typically supplied as ribbons or D-cut in varying sizes.

Salmon;

  • Cured for 15 – 22 hours in a sugar and salt mixture
  • The fillets are cured on trollies
  • Cold smoked for 8 – 16 hours. Smoker never exceeds 27 degrees
  • The fish is then matured post smoking (premium grade, not catering grade) in order to achieve a uniform water phase salt level of at least 3%, which is the food safety requirement for a product that is sold chilled

Trout;

  • Cured for 10 -16 hours in a sugar and salt mixture
  • Cold smoked for 8 – 12 hours. Smoker never exceeds 27 degrees
  • The fish is then matured post smoking in order to achieve a uniform water phase salt level of at least 3%

LIGHTLY SMOKED

Lightly smoked is the process during which the fish is first cured, then smoked for a while under a low temperature to give the smoky flavours, but not cooked. This product is raw and further cooking is required.

HOT SMOKED

Salmon or trout is smoked at higher temperatures for longer periods of time. The higher content of natural oils in the fish allows the hot smoke procedure to drive the maximum flavour. These products also lend themselves well to being enhanced with other strong flavours.

  • Salmon and Trout – Portions/Fillets are cured
  • These portions are then racked and hot-smoked
  • The hot smoking cycle takes approximately 2 hours
  • The hot smoking cycle consists of various steps
  • During these steps, the temperature ranges between 55 and 85 degrees
  • The product is then rolled into the blast chiller

POACHED

This is the process where fish is cooked in water.

The cycle consists of;

  • Conditioning
  • Drying
  • Steaming

(no smoking steps)

During these steps, the temperature ranges between 65 and 85 degrees.

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