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.
Then the salmon is dry and hand salted.
Then the salmon sides are hung and allowed to dry in cool air for approx. 12 hours.
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.
After the smoking process the salmon is hung again for aprox. 24 hours before is ready to be packed and delivered - ENJOY