Chile Cold Smoked Salmon

Specifications: Raw material: Atlantic salmon (x and xi region of chile). Whole and sliced fillets. Ingredients: Salmon, sea salt and smoke. Shelf life: Fridge (0- 6 c) without having been frozen:24 weeks (6 months) Frozen (-18 c):1 year Technology of cold smoking: The filets are put into a salty liquid (maceration).

Afterwards they are cleaned and dried at the air during one hour. The excessive humidity disappears and the fish is ready for the smoke. The smoke is generated by a small fire using native grown wood from the chilean forest. The smoke passes a cooling system of 15 meters (50 ft. ) in which the liquid components are by condensation separated from the smoke.

The dry part of the smoke, which concentrates the whole flavor of the wood, finally reaches the fish filets. The cold smoking process avoids that the salmon is heated to more than 20 c (68 f). In this way, a slightly cooked product is obtained, with a firm texture that allows cutting slices easily and which has a delicious flavor of smoke.

There are many ways to smoke fish. Nevertheless this high-quality product can be obtained by no other method than by the smoking with natural cold smoke. The cold smoking with real smoke is superior to any other method. It generates a much drier sensation in the mouth, its texture is firm, and the smoke aroma is deeper and more authentic.

Uses: Suited for the preparation of sushi, salads, starters, etc Quality: The plant is operating under strict food sanitation and security rules (hazard analysis critical control point, haccp) and is able to produce kosher food.