Wild salmon is caught in limited amounts from the north Atlantic – our selections come from subarctic waters off the coasts of Canada and Iceland. Salmon that lives in its natural environment has richer, more distinct flavour than farmed species.
On top of superior flavour, another wild-caught salmon’s advantage over farmed species stems from the fact it is lower in calories and richer in protein – thus it is a more valuable component of a balanced diet. Wild salmon is a great source of polyunsaturated fatty acids, selenium, vitamins D and B12. These substances have a beneficial impact on the cardiovascular system, proper functioning of the brain and the thyroid.
We use a unique recipe for smoking salmon, it is basted with honey and smoked for 5 days at 15 degrees Celsius – it all gives the fish unmatched aroma and taste.
Smoked salmon is usually served cold in slices, on different kinds of bread/tortilla or in salads. Cold smoked salmon goes well with cream cheese or camembert/brie cheese; also, it is often matched with zucchini or avocado. It may be sprinkled with lemon juice and seasoned with parsley or dill.