Smoked Salmon
Our traditionally smoked Castell Salmon will be crafted in our Alpine facility in Griestal, each slice offering a delicate texture and subtle smokiness, embodying premium quality and our commitment to sustainable excellence.
Smoked Salmon Fillets
Essential Qualities
- Lightly salted and traditionally smoked over beech wood.
- Finely sliced and Skin-Off.
- Fillet weight ranges between 800g-900g.
- Vacuum-Packed.
Premium Quality
Our beech wood-smoked salmon fillets will be lightly salted to enhance their natural flavours, with a subtle smokiness and a delicate texture.
Smoked Salmon Pack
Essential Qualities
- Finely sliced.
- Fixed packet weight 100g.
Premium Quality
Our 100g smoked salmon packs will feature the same exquisite beech wood-smoked flavour as our fillets, perfectly portioned for convenience and freshness.
Hot Smoked Salmon Portion
Essential Qualities
- Lightly salted and hot smoked over beech wood.
- Skin-On.
- Perfectly Portioned and Pin-Boned.
- Fixed weights of 125g or 150g.
Premium Quality
Our hot smoked salmon portions will be seasoned and smoked for a robust flavour and a satisfying, hearty texture.
Comprehensive Processing Workflow
01. PERCUSSION STUNNING AND GILL CUTTING
Our journey to excellence will begin immediately after harvest with humane and stress-minimising methods. Percussion stunning and gill cutting will ensure our salmon is fresh and of the highest quality.
02. FILLETING
Expert hands and precision machinery will work in tandem to fillet our salmon, which will be available fresh and frozen to satisfy diverse culinary desires.
03. SMOKING
Our salmon fillets will be enhanced through traditional smoking techniques using beech wood, which infuses deep flavour and extends shelf life, establishing our salmon as a premium product.
04. PACKAGING
Finally, our salmon will be meticulously packaged for distribution. Each step will be carefully managed to ensure our products reach our customers in peak condition, maintaining freshness and quality.