Fished only in the summer months in the cold waters of the pacific ocean between Alaska and Canada and then treated with a particular technique to maintain the natural goodness of the fish. Since 1980 we have transformed the smoking of fish into an art. An art built on our passion to create a unique gastronomic experience whilst carefully maintaining the organoleptic and nutritional properties of the fish and a delicate, balanced aftertaste. Our smoking chambers are based on three major principles: science, art and patience. Our smoking is carried out using a careful selection of wood, berries and aromatic herbs to enhance the organoleptic and nutritional qualities of the fish without overpowering them. Salmon for connoisseurs. Just one recommendation: try them.