Three things: salt, wood, time
We have no industrial line and no family legend. We have a smoking chamber, wood cut on site, salt and a set of scales. The rest is discipline: small batches, hand cutting, same-day delivery.
The material
Three ingredients and no compromise on any of them. Everything that matters to taste is decided here.
Salt
Dry cure, weighed for every batch. No industrial brines and no phosphates that hold water — which is why the weight never “grows” by itself.
Wood
Natural wood, cut on site. No pressed briquettes and no liquid smoke flavourings. The smoke is made in the chamber, not poured out of a bottle.
Fish
Salmon, trout, dorado, sea bass, mackerel, prawns, mussels. Cut and packed on the day of delivery — hence the portions that vary.
Cold / hot
Long, cold, for slices
The smoke passes through the fish without cooking it: the texture stays firm and translucent, and omega 3 survives the temperature. That is how we make the chequered roulade, the salmon and the vomer.
Short, hot, for whole fish
Trout, dorado, prawns, mussels — the skin tightens, the flesh stays juicy. Eaten on the day of delivery, warm or cold.
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- 27
- 2
- 4.9