The excellence of selection

The salmon is selected according to the Petrossian guidelines for excellence. The fish arrive whole and are then cut and filleted entirely by hand.

Dry coarse salt is placed on the fish by hand. This salt is known for getting rid of any excess fat and water from the fish.

Then comes the drying, which involves removing the excess humidity and fat in the fish.

Smoked in our original ovens

For the smoking, the fish are hung vertically, then placed in the ovens that were built based on the designs of the founding brothers. The smoke comes from the combustion of a secret mixture of sawdust, and is what gives the salmon its intense flavour.

At the end of the process, the fish are aged for another 24 hours so that they can release all of the flavours that they developed during the smoking process, and are then sliced by hand.

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