Our smoking recipes are strictly traditional and based on natural beechwood and alderwood without any use of artificial flavours or additives. The combination of our old recipes and the modern precision ovens ensures that every salmon gets the delicious Vega taste.
Hot or cold smoke?
Smoking is a traditional way to preserve salmon. The process is still widely used, as it gives the fish a delicate taste and an attractive texture.
The process involves three steps: Salting, maturing and smoking. The smoking can either be cold (around 20°C) or hot (around 65°C), depending on the specific taste and texture, one wants.
Cold smoked salmon has a fine, subtle taste and a firm texture. Hot smoked salmon has a more intense taste and a tender and almost creamy texture.
