PRODUCTION

Our wild king salmon, fished in Alaska, is a natural, sustainable product obtained from fish that spend their adult lives in the waters of the northern Pacific Ocean. And our farm-raised fish comes from fish farms in northern Norway. Fresh fish from across the globe are brought to our master smokers at our 2,500-square-metre facilities in Sant Feliu de Llobregat (Barcelona).

With a very slow-burning hardwood fire and the utmost respect for traditional artisanal methods, they achieve that tantalizing smoky aroma. But their smoking technique is adapted to what we call the “Mediterranean style”, much subtler in terms of smoky and salty intensity to preserve the fish’s natural flavour.

Once the fish is smoked, they prepare the different cuts (thin slices, chunks, loins), and finally they combine the pure, delicate flavour of salmon with ingredients that enhance the tasting experience (nori, wasabi, sesame seeds, gold, truffles, dill).

What are you waiting for? Add a bit of imagination and get ready for a unique experience that’ll make your senses swoon.