The smoked salmon side is transferred to 18-20 gr per slice. A secret melange of four FSC certified woods is used for the smoking process. The aromas of the smoke come into direct contact with the salmon, which benefits the taste of the salmon and provides a characteristic taste. Norwegian salmon, also known as Arctic Salmon, is farmed in the cold northern waters of Norway. The salmon have a lot of freedom of movement in the very spacious cages in the fjords. When the young farmed salmon has a minimum weight of 300 grams, it is released from the freshwater into the cage until it is large enough to harvest. The salmon is pumped into the harvest boat together with the seawater and enters the basin via a tube swimming against the current. The smoked salmon is available with or without skin.