top of page

COLD SMOKING.

DOES NOT CHANGE THE NATURE OF THE FISH, IT IS STILL RAW FISH
CANAPE LARA THON_edited.png

Hot smoking uses high temperature and smokes and cooks the food, contrary to the cold smoking process we use.  The tuna fillets are simply smoked without being heated as the cold smoke circulates in the smoking cell.

 

As a result, the nature of the food is not modified.  In order to properly do that the temperature must be maintained between 15 °C and  20 °C during the entire smoking time which must be carefully calculated to allow the smoke to delicately impregnate the flesh of the tuna filets which remain raw and not cooked.

SALTING PROCESS

For quality smoked fish, the salting step is essential. It guarantees good sanitary preservation, but also softens the flesh and adds a nice flavor of the salty ocean.

WET BRINING

We use the technique used for centuries by French MASTER SMOKERS. Wet brining allows a very slow and regular penetration of the salt to the heart of the flesh, and allows for a very precise measurement of the salinity level.

A 100% natural  SALTING 

For an optimal taste and nutritional quality of our smoked fish, we have chosen not to use industrial and refined salt, but a certified organic natural sea salt which preserve all the essential nutrients,

This salt is the only ingredient we use for our totally wild ALBACORE tuna, allowing our customers to enjoy 100% natural smoked fish.

Click on the certificate 
PACKAGE SMOKE TUNA BACKGROUND_edited_edited.jpg

WOOD FOR SMOKING

CERTIFIED QUALITY BEECH

For a delicate and totally natural aroma, we use exclusively beech wood chips, of high quality, dried, sieved and dusted, guaranteed without chemicals , dye, insecticide or fungicide. Our wood is environmentally friendly because it is obtained from naturally renewable raw materials. It is HACCP and PEFC certified.

bottom of page