The fish is sliced by hand and also by machine depending on quantities or customers requirements. As with the filleting, it is very important to have an extremely sharp knife for slicing the smoked salmon.

The machine for slicing takes about 3 hours to clean, as it must be completely stripped apart for cleaning.

Graham slices 25-30 sides of smoked salmon per hour and so if there are only 50-100 pieces to slice it is quicker to slice by hand as this would take about 3 hours (the time taken to clean the slicing machine). Once a skilled slicer like Graham has finished, there is no difference between hand and machine sliced.

After slicing, the salmon is vacuum packed and prepared for dispatch.
There are approximately 30 slices in a side of salmon.

[Go back…]