Smoking Process

The Smoking Process

Curing
After filleting, the side of fresh salmon is covered in a layer of salt for up to six hours, depending on the size of the fish. This is where the curing process takes place. The salt draws out the moisture, prevents the growth of bacteria and is an integral part of the taste.


Smoking
The fillets are then placed in the kiln where they are dried for several hours - they are then ready for smoking. The smoke is produced from a mixture of Oak and Beechwood. This smoke mixture is fanned over the salmon fillets for seven hours. This is what gives Kinvara Organic Smoked Salmon its distinctive flavour.


The Finished Product

Finally, the salmon is vacuum packed to seal in moisture and goodness.  The process of salting, drying and cold smoking is a centuries old technique. Kinvara Smoked Salmon combine this ancient craft with modern technology to produce a smoked salmon that is second to none.