Hot Smoked Salmon

Whole salmon fillet smoked hot pastrami per kilo

What is hot smoked salmon?

Hot smoking involves cooking the fish during the smoking process, when the temperature reaches 80 degrees Celsius.
Obviously, just like cold smoking, there will be steps before smoking, such as salt and the addition of various ingredients that will give the desired flavor to the final product.

With us, the hot smoking method is done very gently in order to maintain a soft and tasty texture after cooking.
In our smoker, the temperature sensors, which are connected to the server, allow us to follow a constant temperature cycle for a gradual increase that will reach 70 to 80 degrees Celsius. This allows the salmon to cook while preserving its pink flesh: that is why it melts especially in the mouth and retains all its nutritional properties.

With every bite, you’ll discover perfectly balanced flavors of sweet, savory and smoky in the heart of perfectly tender and pink salmon thanks to slow cooking just to the point.

Vacuum-packed/refrigerate/freezable.

The weight of the fillet ranges from 1.8-1.2 kg
, the final price will be determined after weighing and finishing the preparation of the order.

Kosher: Badatz, the ultra-Orthodox community