Smoked and hot smoked salmon full of aromas and flavours, tender texture, delicately smoky from The Seafood Charcutier
Campsie Glen Smoke House, « The Seafood Charcutier », artisan Scottish salmon smokers
Innovative techniques inspired by charcuterie processes: giving more time for curing and drying than other smokers as well as constant rigorous controls.
- Rigorous selection of Scottish salmon
- Salmon are skinless : All deep skinned resulting in less brown meat
- It makes the smoking stage a very delicate process but increases and concentrates the flavours and aromas
- Appearance is more appetising as the fish is smoked on all sides
- Dry curing by hand
- Curing lasts between 3 and 7 days. It optimises the fish quality.
- The process lasts between 8 and 12 hours
- The carefully controlled air temperature allows for 25% of moisture content to be removed and contributes to the final wonderful texture and taste of the fish
- The process takes place at the same time as the drying process in a kiln
- Oak wood is mixed with cherry wood to add a sweet roundness
- For hot smoked salmon, cooking and smoking are done at the same time in the kiln