Once the salmon is transported to France, the fish’s transformation can start at our Breton production sites.
Each stage is guaranteed by work processes that let us to monitor the product at every stage of its preparation.
The Stages of Transformation
Threading
First, the heads are removed, then the salmon are separated into two fillets.
Trimming
Some parts are removed so as to keep only the best of the salmon.
Salting
The fillets are salted with dry salt (3% level of salt, which is the equivalent of 3g for 100g of smoked salmon). The fillets are soaked in it for 4 to 10 hours before being rinsed.
Curing
They are then dried and smoked using beech wood in smoke houses for 5 hours.
The Second Ripening
Then comes a second phase of ripening that can last up to 48 hours during which the smoked fillets are laid out before being cut.
Only the best slices, the centre of the fillet, are kept for making our products.
