The fish is sliced by hand and also by machine, depending on quantities and requirements. As with the filleting, it is very important to have an extremely sharp knife for slicing the smoked salmon. Graham can slice 25-30 sides of smoked salmon per hour and so if there are only a few pieces to slice, it is easier to slice by hand.
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 single side of salmon.