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Fully Smoked
- Up to 13 days over maple wood smoke, the salmon is ready to come down and will be vacuum sealed.
- This is a traditional method of smoking that produces a full smoky flavour, and a drier texture,
- Smoked Salmon $ales has been carrying on this time-honoured process for over 40 years.
- Packaging is vacuum-sealed and does not need refrigeration. Note that there may be bones present.
Traditionally smoked salmon hanging in the smokehouse.
The fish is taken down when it is fully smoke.
Salmon smoked in the traditional and cultural way, as it was intended to be.
Cut to size to fit in trays for vacuum sealing.
Simply beautiful and so tasty!
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