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Organic Smoked Salmon

Farm Raised | Cold Smoked | Oak/Beechwood

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Organic Smoked Salmon

	Salmon
	Country:	Ireland
	Region:	West coast of Ireland
	Placename:	Clare Island
	Species:	Atlantic Salmon
	Source:	Farm Raised

	Organic Smoked Salmon
	After filleting, the side 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. The fillets are then placed in the kiln where they are dried for several hours - they are 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 process of salting, drying and cold smoking is a centuries old technique. Kinvara Smoked Salmon Ltd. combines this ancient craft with modern technology to produce a smoked salmon that is second to none.

Organic Smoked Salmon
INCREDIENTS:

Atlantic Farm Raised Salmon

Salt

Wood Smoke

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