Atlantic salmon sourced from farms in the Faroe Islands, Norway and Scotland are selected for size around 12 kilograms then hand filleted and deboned in Barcelona by maestro ahumador Carlos Piernas. Smoking is done with pine cones gathered in nearby forests and the salmon fillet is wrapped in a sheet of nori seaweed. Carpier smoked salmon is best sliced thick and eaten like sashimi to savor its texture and flavor. Makes for a great addition to caviar service and crudo plates, or served as a small plate alongside other dishes.
Packaging Options: 150g vacuum sealed pouch in box