From superior fillet
to smoked side.
Norwegian cold-smoked salmon starts with Atlantic salmon (Salmo salar) farmed along the Norwegian coast. The smokehouses work with superior-class salmon, and the fillets are trimmed and prepared before curing begins.
Normar Seafood sources smoked salmon from approved Norwegian smokehouses. Salting, smoking and packing are carried out by the producers — not by Normar. Documentation available on request.
At the smokehouse
The production process
Salting & curing
Salted before
it is smoked.
The trimmed side is covered with salt, drawing out moisture and firming the flesh so it holds together through smoking. After curing, the fillet is rinsed and rested so the surface dries before it goes into the kiln.
How long the fillet cures is decided by the smokehouse, based on the product the customer has ordered.
Cold smoking & slicing
Smoked slowly, then
sliced thin.
The cured side is hung in the smoking kiln and exposed to smouldering wood chips — spruce and beech for our smoked salmon. The kiln stays cold, so the flesh is not cooked and keeps its silky texture.
Smoking time varies with the size of the fillet and the taste the smokehouse is aiming for. When the smoke has taken, the side rests before it is sliced — slice thickness follows what the buyer has ordered.
The result
Cold-smoked
Norwegian salmon.
The result is cold-smoked Norwegian salmon with a clean smoky taste — sold as whole sides, thin slices or portions, for catering, retail and further processing.
Product specifications and documentation available on request.
Discuss your requirements.
For Norwegian cold-smoked salmon, whole sides or sliced, send us the volume, grade and destination you need. Availability, packing and delivery are confirmed before quotation. Product catalogue and documentation available on request.
Contact our team