The rich and warm taste of smoked Salmon is loved all over the world. Fish are hung in chambers, known as smoking chambers. At the bottom of these chambers, there is a place equipped for burning wood, and the fish are exposed to the rising smoke for several hours. Smoking can be cold, where smoke is at a low temperature, or hot, where high heat is used to cook the fish.

Smoked Salmon is cut in fillets before smoking and sliced in thin slices, before it is vacuum packed and frozen.