THE COLD SMOKING PROCESS

Fanø Laks Salmon is a high quality gourmet product. The north atlantic farmed salmon arrives daily and is fresh delivered from Norway. The salmon is filleted and trimmed to class C or D.

Part 1

Then the salmon is dry and hand salted.

Part 2

Then the salmon sides are hung and allowed to dry in cool air for approx. 12 hours.

Part 3

Hereafter the cold smoking process takes place in a stone chamber, carefully designed by owner Henning Rasmussen. During the smoking process the smoke is mixed with fresh air from the North Sea, creating the unique Fanø Laks taste.

Part 4

After the smoking process the salmon is hung again for aprox. 24 hours before is ready to be packed and delivered - ENJOY