Hot smoked according to a traditional recipe Refined with pepper and lemon Vacuum packed and delivered chilled Delicious Swiss salmon from our sustainable salmon farm in Lostallo, Graubünden, where the salmon are reared in fresh spring water to the highest quality standards – without any chemicals, antibiotics or microplastics. The fresh fish are processed directly on site and hot-smoked in the in-house smokehouse using traditional methods. The fillets are first placed in a brine marinade, which gently soaks into the fillets. The fillets are then smoked first cold and then hot at 95 degrees. Refined with a little table salt, pepper and lemon, an incomparable and delicate flavour unfolds. Let us convince you of the purity of our Swiss salmon.
