Smoked Products

Sliced ​​Smoked Salmon Gourmet ROYAL Copesco Sefrisa
Smoked salmon ROYAL Copesco Sefrisa
Smoked cod ROYAL Copesco Sefrisa
  • Sliced ​​Smoked Salmon Gourmet ROYAL Copesco Sefrisa
  • Smoked salmon ROYAL Copesco Sefrisa
  • Smoked cod ROYAL Copesco Sefrisa

At Copesco‐Sefrisa we use an artisanal method to prepare smoked fish in order to achieve a product of the highest quality.

The process is divided into completely separate stages.

Stage 1

Royal Smoked Salmon Process - Stage 1When the salmon reaches the factory in Barcelona the fillets are first cleaned and deboned by hand. They are then cured one at a time using a traditional dry salting process instead of injection-salting.

 

Stage 2

Royal Smoked Salmon Preocess - Stage 2Next they are left to rest until the smoking is carried out at a low temperature and with the smoke from hardwoods, following a Scandinavian recipe which has been handed down over generations. The smoking process is carried out by a Master Smoker who decides which “recipe” – how long the smoking should last and the precise mixture of aromatic herbs – to use for each batch, depending on the thickness and size of the fillets, the time of year when the salmon were caught etc., a complex process that makes this stage a work of art.

Stage 3

Royal Smoked Salmon Preocess - Stage 3After being left to rest for at least 24 hours in a room whose temperature and humidity are controlled, the salmon is sliced and immediately packaged.

 

 

Thanks to a combination of tradition and technology, we can produce smoked salmon that has a firm silky smooth texture, complete traceability and a long expiration date (up to 45 days chilled).

Royal Lineal de productos ahumados