The man behind the Salmon, Petter Aune of Norway, started with a simple gripe: he was tired of the poor quality "smoked salmon" in stores. While classified as "smoked salmon", these products are made using smoking machines, soaked in brine while lying on steel shelves. Hence one is left with a "wet smoked" salmon that is salty, at best. The smoked salmon delivered by Joenic LLP. is done the traditional way - dry smoking. First, the fish is harvested from Aukra, a small village in Norway. Within 24 hours, the salmon is hung along the rails in the smoke house and smoked using naturally sourced wood and herbs. Throughout the process, the product is never frozen, maintaining the quality of the fish. The result of this process? A fillet of Smoked Salmon that has smakupplevelse (a melt-in-your-mouth texture) with a glossy pink sheen and a taste that is hard to forget.
