The Italian Salmon philosophy
First of all comes the choice of the best fishers and fish breedings, then the accurate process with artisanal methods of extremely fresh fishes. The filleting
is handmade as the salting, as well, made with sea salt. The smoking is never too strong and the woods used are beech, oak and walnut. Another important
step is the accurate time and structure regulation through the continuous control of the humidity in the drying rooms and the draught of the ovens for the smoking considering the outside temperature. The salmons, tuna- and sword-fishes of Foodlab are never frozen after the treatment to be commercialized months after, instead they are processed in an adequate number considering the market demand. The results are sweetness and softness, deep aromas and equilibrated taste: the elements that characterize the Italian Salmon Philosophy.