Our salmon is selected according to Petrossian's guidelines for excellence. Fish arrive whole at our production site, after which they are cut, filleted and salted by hand.
Dry coarse salt is known for getting rid of any extra fat and water in the flesh.
Finally comes the drying process, which involves removing excess humidity and fat in the fish.
Smoked in our original ovens
The fish are hung vertically, then placed in the ovens that were built to the designs of the founding brothers. The smoke comes from the burning of a secret mixture of sawdust which gives the salmon its intense, unique flavour.
At the end of the process, the fish are aged for another 24 hours to release all the flavours developed during the smoking process, and are then sliced by hand.