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.
Next 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.
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).