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Smoked Salmon

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Smoked Salmon

	Salmon
	Country:	United Kingdom
	Region:	Scotland
	Placename:	Lerwick
	Species:	Atlantic Salmon
	Source:	Farm Raised

	Smoked Salmon
	Take freshly caught Seafish landed daily at Lerwick's modern refrigerated fish market, prepare and fillet by hand that same morning, then package in the latest Modified Atmosphere packaging to conserve that "sea-fresh" quality, or salt and marinate for smoking over old whisky barrels. Customers have come to expect real quality and that's precisely what we, at the Shetland Smokehouse, can offer. Our new factory conforms to all European hygiene standards, operating a full HACCP system, approved by the Seafish Industry Authority, and independently monitored by the Shetland Seafood Quality Control Company.

Smoked Salmon
INCREDIENTS:

Atlantic Farm Raised Salmon

Salt

Sugar

Wood Smoke

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	Flavored Water: Flavored Water Vitamin Water Fitness Water Clustered Water Oxygenated Water Premium Water



	A History of Smoke Preservation Foods have been preserved by smoke-curing since before the dawn of recorded history. People in all cultures the world over have relied on the smoke-curing of fish and meat products for long-term storage.

	History of Lox Lox is another name for “smoked salmon,” commonly served as an appetizer in up-scale restaurants. The term “lox” comes from Lachs, the German word for salmon. But Lox is actually not smoked.

	History of the canning process The canning process dates back to the late 18th century in France when the Emperor Napoleon Bonaparte, concerned about keeping his armies fed, offered a cash prize to whomever could develop a reliable method of food preservation. Nicholas Appert conceived the idea of preserving food in bottles, like wine. After 15 years of experimentation, he realized if food is sufficiently heated and sealed in an airtight container, it will not spoil.

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