The fish are traditionally salted by sprinkling a dry sea salt onto the fillets. This salt is left on the fish for approximately 8-10 hours depending on the size of the fish. Graham decides when the fish have had enough time in salt by the look and feel of the fish. This he has learned from his own and his father’s experience.

The salt is then washed off using fresh water and the salmon is put back in the cold room overnight to allow the water to drain off.

The salmon is now ready for smoking.

Instead of traditional dry salting, some producers use a method called brine injecting which involves hundreds of tiny needles injecting salt, water and weight enhancers into the fillets. This adds more weight and therefore more profit at the consumer’s expense.

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