To obtain excellent smoked salmon, we carry out a gentle and harmonious salting.

We gently rub our salmon fillets with coarse saltThe coarse salt will melt slowly and thus penetrate to the heart of the flesh. A maturation phase follows during whichthe salmon will slowly become salty by melting the coarse salt, whilesoftness and without disparity.

The result is a soft and light salmon, not too salty.