¢wSMOKED SALMON¢w
Before we all had refrigerants and freezers, fish that needed to be saved for any length of time had to be prepared in some way to keep it from going bad. Salt, vinegar, lime juice and smoke were all originally used as preservatives, but by happy coincidence many of the techniques used to preserve seafood also give us especially delicious seafood products. A lot of good preserved seafood products are on the market¢wsmoked salmon, marinated herring, salt cod to name a few. The Smokevillage has over 100 years experience in producing smoked salmon¢w experience which helps us to select, cure and smoke only the finest salmon. Following a closely guarded recipe over 100 years old the salmon are cold smoked using oak chips from vintage Scotch whisky barrels affording them their unique, succulent flavor and firm texture with no oily taste. The salmon are trimmed by hand, packed, chilled and despatched to each market within 24 hours leaving the kiln. |