Graig Farm - What We Offer > Our Range > The Fishmongers > Organic Farmed Salmon Range

Smoked Salmon Slices     (100, 200, 400 & approx 680 g packs)

The process of smoking consists of three stages:
Firstly, the fish are dry salted in salt.
They are then air-dried for 24 hours prior to smoking so creating a firmer flesh in the finished product, and thereby avoiding the oiliness of most commercially available salmon. Finally the fish are smoked slowly over oak chippings for a minimum of 24 hours. The smoking process is very traditional as it is without any form of mechanical intervention found in most modern smokeries. Smokiness will vary slighly, depending on air pressure, wind speed, temperature and even if it wqas raining at the time of smoking.