Limited Edition smoked salmon from Faroe Islands by Sealand Concept
Sealand Concept Limited Edition smoked salmon is salted using the finest salt from Iceland and smoked on birch bark, beech and apple chips in order to give a balanced and unique flavor.
We use salmon from the Faroe Islands
At Sealand Concept, finding the best salmon available is a serious and meticulous process. From the very best suppliers of superior grade North Atlantic sea salmon we handpick the salmons. Thus, picking the best quality to use in our production.
Once we have selected the salmon to use, we sent the freshly caught, whole salmon directly to the smokehouse in Denmark, were it is sorted, hand-filleted and trimmed to our specifications. Next the extensive processing process commence. It is a classical 3-step process that any quality cold smoked salmon must go through:
Salting, Drying and Smoking
The quality of the final product depends, of course, of the raw material, but also very much on how the three manufacturing processes are completed and what ingredients are used for each process. It is in three manufacturing processes; the manufacturers characteristics are expressed.
It is a little like making your national dish, the ingredients and processing is more or less the same for all of us, but we all know that there can be a huge difference between dishes, depending on who is in the kitchen.
The salting of the salmon
The uniqueness and fine taste of the salmon from Sealand Concept is based on our selection of raw material and equally important our dedicated processing – starting with the salting process. The most common salting process are:
Inserted Salting is the fastest form of salting, where the salmon gets salt water inserted deep into the flesh.
Wet salting, where the salmon is placed in a bath of salt water for a given period. This type of salting gives a very wet and moist end product.
Dry salting, is the original and old school way of salting. It is the most difficult to manage, and the most time consuming, but also undoubtedly the best, if you ask us.
In our dry salting procedure, the fillets are hand-rubbed with variating amounts of salt, depending on each filets size, and thickness. Then the fillets are left to cure for a variated period of time, depending on the desired amount of salt in the final product, and type of salt used for the process.The drying of the salmon
The next step is the drying process, where we drag the liquid out of the salmon.
This is an important process, as less water gives a firmer salmon, as well as a better and more refined smoke flavor. The fish can be dried in two ways; lying flat on a wire rack or hung by the tail. At Sealand Concept we dry the salmon on wire racks, as we believe it gives the best results. The texture of the end product depends largely on the drying process, and how long you choose to dry. Our drying process is in the long end of the time scale.
The smoking of the salmon
Last but not least, the salmon is smoked. This process is even more rich in opportunities for differentiation than the two previous. Here we must consider variables like temperature, time, smoking material and if the salmon must be dried lying flat on a wire rack or hung by the tail. These four factors are all components in creating a fine and tasty end product.
At Sealand Concept we smoke our salmon lying flat on a wire rack, at a carefully determined temperature and time. We smoke the salmon on our specially developed smoke material; consisting of birch bark, beech and apple chips.
You can find salmon on the market where this entire process only takes 3-4 hours.
At Sealand Concept we spend six days, from the time we get the fresh salmon to the finished smoked product – ready to eat!