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Smoked Salmon

Farm Raised | Cold Smoked | oak/beech/ash

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Smoked Salmon

	Salmon
	Country:	Ireland
	Region:	Blackwater Valley
	Placename:	Curraglass
	Species:	Atlantic Salmon
	Source:	Farm Raised

	Smoked Salmon
	Before they reach the smokers, the fish have to be cleaned and filleted. This used to be done on long oak tables and the water came from a well in the local red sandstone formation. Now it's done on long stainless steel tables and the water still comes from a well in the local red sandstone formation. After the fish are smoked, they are sliced and packaged. Most everything still has to be done by hand to guarantee that the job is done right. Vacuum packed bags are used instead of paper to help ensure purity and freshness, but otherwise Raymond's grandfather would still feel at home watching the fish being prepared.

Smoked Salmon
INCREDIENTS:

Atlantic Farm Raised Salmon

Salt

Sugar

Wood Smoke

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