SMOKED SALMON IN LANZAROTE

Salmon is a fatty fish high in nutrition with a delicate flavour. Lanzarote is home to several traditional smoke houses.

Smoke curing process Smoke houses

The quality of the fish and choice of smoking technique determine the quality of the end product. The best salmon for smoking is large in size, not too thick and with sufficient fat marbling the flesh for a smooth texture.

TopSMOKE HOUSES IN LANZAROTE

The following smoke houses in Lanzarote retail to the public. For more information, please consult the appropritate webpage.

Ahumadería de Uga. Carretera Uga - Yaiza, 1, 35570 - Uga, Yaiza, Lanzarote (España). Tel: +34 928.830.132 Fax: +34 928.830.300.

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TopSMOKE CURING PROCESS

Smoked salmon has undergone a salt curing and smoking process that lends a particular flavour and texture to the fish.

The process begins by gutting and de-boning the fish which is then covered evenly in coarse salt.

After curing, it is rinsed in water and set to dry in warm air to eliminate any humidity thus guaranteeing the success of the following step - smoking.

Fish can be either cold or hot smoked. However, once cured the salmon is left in refrigerated chambers so that it can continue to develop the aroma of the smoke and salt, and is ready when the flesh turns a rosy-orange with a smooth texture.

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