It is in the heart of the icy waters of the fjords of Norway or the lochs of Scotland that our salmon benefit from the abundant natural resources of the ocean and the best farming techniques.

Our salmon are smoked for several hours by aslow burning of beech wood.This wood species is particularly suitable, since itresults in a light and pleasant smoking on the palate, leaving all shas room for flavor andthe softness of the salmon which guarantees a high quality salmon.