West Coast Smoked Foods Limited
Smoking Process
"West Coast Smoked Scottish Salmon" is of the finest quality. That quality is ensured firstly by selecting the finest fish from the clear Atlantic waters that have given Scotland the Worlds best reputation for salmon.
All Fresh Scottish Salmon used in our smoking process are hand filleted at our processing facility in Scotland. Each fillet is individually hand salted using only the finest sea salt.
The fillets are then allowed to cure for up to 24 hours until they acquire the texture ready for smoking. The fillets are traditionally smoked using oak chips; the fillets are smoked gently for up to 24 hours dependant on customer specifications.
Once smoked the fillets are fully trimmed by hand and prepared for slicing either by hand or machine as shown below.
After the products are sliced they are packed into various sizes, and then vacuum packed in order to maintain freshness. Each product is fully labelled and boxed to customer specifications.
"West Coast Smoked Scottish Salmon" is available as:
1. Fully Trimmed Sides - with all excess fat and bones removed
2. Pre-Sliced Sides - with all excess fat and bones removed, thinly sliced and laid on the skin or skinless
3. Retail Packs - 'D' Cut or Long sliced in various sizes ranging from 100g - 1kg.
"West Coast Gravadlax" Is prepared to the popular traditional Scandinavian recipe, with the same attention to detail and quality assurance, and based on the Superior quality Salmon, that distinguishes all of our products. The fresh Salmon is cured in blend of salt, peppers and brown sugar, and garnished with the finest fresh dill and peppercorns. Packaged fully trimmed, or sliced, West Coast's gravadlax has become well established with its customers in a wide range of international markets for its consistently subtle flavour, succulent texture and even colour.