The sushi grade salmon, some of the best in the world, are raised amid six-meter swells, crystal clear water and the wild currents of the North Atlantic Ocean, where the relentless North Atlantic Drift and cold Arctic currents merge constantly replenishing the waters.
Once at the smokehouse the salmon are hand fileted, before carefully applying a 10 hour salt cure. It is a tactile process which takes a thorough understanding of the product to ensure just the right amount of moisture is removed from the fish to achieve the perfect texture for an excellent smoked salmon.
Following the cure, each fillet is then gently rinsed to remove any extra grains before fillets are hung to dry for a further 12 hours, and develop the critical sticky outer pellicle layer which which help the fish to capture and absorb the smoke.
Finally to where the magic really happens - after a lot of research, Gunnar & Lowry developed their own unique smoking technique and settled on a blend of woods native to Norway : Beech, Juniper and Alder - a combination that makes for a rich, smoky & complex flavour that is undeniably Scandinavian and incredibly tasty.
For optimum flavour, the fish are smoked in the kiln for up to 36 hours. They are hung traditionally, which allows smoke and fresh air to circulate around the fillet for even coverage. It's a method which prevents oil and grease from getting trapped underneath the outer pellicle layer which forms on the salmon during smoking, and keeps the salmon lean and firm. Once smoked the fish are finally cut and sent off to market for us all to enjoy.