Hot (or warm) smoking means curing fish by smoking at a temperature of 70-80°C, making the salmon fully cooked, moist and flavourfull.

Warm smoked fish does not require further cooking before consumption although it may warmed up and accompanied with potato puré or rice. It may be eaten like cold smoked salmon, or mixed with salads or pasta.

 

Arrivals every 4-8 weeks depending on the season, please contact us for details