Next to our halibut, smoked salmon is one of our core products here at Blue Ocean Seafood. The internationally appreciated salmon holds a fixed value on our Belgian market. We exclusively work with fresh salmon.
Biology (Salmo salar)
We import our salmon from both Norway and Scotland. Only the best quality salmon eligible for our smoking: The Superior salmon from Norway and the Red Label salmon with its origin in Scotland.
Farmed salmon is on average two to three years old when slaughtered. The salmon are grown in fresh water until they weigh approximately 150gr. At this point the salmon is about 9 to 16 months old. When the salmon are strong enough they get transferred to large salmon farms using salt water. When the salmon are full grown, they are slaughtered and packed within a period of a couple of hours to maintain freshness and to assure a high quality product.
Smoking
We smoke our salmon by using both techniques of cold and hot smoking. The processes vary depending on the expected result and the specifications of the customer.
