Worlds Best Salmn
About Worlds Best Salmon Around the world, small producers exist that still uphold the old traditions of the profession – producers who refuse to compromise on neither the ingredients nor the processing and maintain that good quality requires time, care and respecting traditions. The result is smoked salmon of a high quality that is rarely come across. This forms the basis of ’Best Salmon in the World’. We want to offer an alternative to the industrial products. As the only company in Denmark, we offer smoked salmon originating from small family run smokehouses where locale traditions go hand in hand with professional pride in creating a unique product. We import smoked salmon from the best smokehouses in the world and offer delicacies such as peat smoked salmon from the Outer Hebrides on
the Scottish west coast, juniper smoked salmon from Holmefjord in Norway and salmon smoked with exotic Australian wood species from one of the world’s leading smokehouses in Tasmania. The company Best Salmon in the World is owned and run by Kasper Andreasen, Per Hjort and Jens Mikkelsen. As is the case with many companies, Best Salmon in the World is the result of some lucky yet coincidental circumstances. The seed might have existed for a long time but it wasn’t until Kasper and Jens crossed paths that the seed started to grow. Kasper runs the company Dansti Seafoods, and for many years, he dreamt of creating a niche company for smoked salmon of the world’s highest quality. Jens who owns the ad agency Hjort & Mikkelsen with Per and is somewhat of a gourmand, was convinced when he tried a few of the samples Kasper had brought from around the world. And soon Per was to follow. From then on there was no turning back. Best Salmon in the World was a reality.
Peat smoked salmon from the Outer Hebrides On the windy and treeless island North Uist close to the Scottish west coast, Anne and Fergus Granville run a small smokehouse. Out there, where the horizon seems infinite and the mighty Atlantic blows endlessly, Anne and Fergus and their 12 employees create a unique product based on old locale traditions for smoking salmon. As there are no trees on any of the islands that make up the Outer Hebrides, peat has been used since the old days in the smoking process. The peat is cut from around the smokehouse and provides the salmon with a distinct and very delicate taste, in demand by connoisseurs all over Britain. Everything is done by hand â€“ from cutting and filleting to de-boning and curing. The process is meticulous and slow. Once the fish has been cured by hand, it is exposed to prolonged smoking over
smouldering peat at a low temperature in an old boulder smokehouse. The time of smoking depends on the weather as both humidity and temperature have a direct impact on when the salmon is done. In the end, it is Fergus and his employees who, with a single look and a gentle touch, decide if the golden salmon sides are ready for the last cooling, maturing and packing. It is not only the processing which makes the North Uist smoked salmon something special. The salmon is bred in a completely clean ocean environment with very powerful tidal currents. This means that the salmon gets plenty of natural exercise. At the same time, Anne and Fergus maintain that the salmon should be fed in a way that ensures a natural and slow growth. This gives the meat a firm texture and a low fat content.
Juniper smoked salmon from Norway In the very deepest part of the Eikelands Fiord in the Southern part of Norway, a small smokehouse is located. Despite its modest looks it has attracted a lot of attention again and again by being awarded one of the best producers of smoked salmon in Scandinavia. On the wall inside Holmefjord smokehouse a certificate tells us that this smokehouse produces the best smoked salmon in Norway. This is first and foremost because Holmefjord Smokehouse hasnâ€™t gone along with the trend of industrialised smoking but is determined to uphold the old traditions of the profession. The smokehouse insists on producing quality instead of quantity. The specialty of the smokehouse is its juniper smoked salmon â€“ an ancient Norwegian method of processing which is rooted in the simple fact that in great parts of Norway not much wood is suitable for smoking. The all dominating pines cannot be used, simply
because they contain too much resin. Instead, lots of wild junipers grow on the mountainsides of the Eikelands Fiord and so collecting juniper twigs is a regular routine for the employees at the smokehouse. The juniper smoked salmon from Holmefjord Smokehouse is a rediscovered delicacy wanted by more and more people. The salmon is bred just on the other side of the beautiful Eikeland Fiord. After being slaughtered it is cut open, filleted, de-boned and cured. All is done by hand just as the fish is given time to mature before smoking. It is then exposed to prolonged smoking at a low temperature. This ensures that the salmon fillets get a uniform consistency and taste. After completing the smoking process, the salmon is cooled for the last maturing before it is packed and sent to restaurants and delicatessens.
Wood smoked salmon from Tasmania At the end of the world, or more precisely, in the small town of East Davenport, Tasmania, Una and Peter Rockliff run a smokehouse where they produce smoked salmon of an unsurpassed quality. The location is odd in itself since salmon is not a natural part of the Australian fauna. But human intervention has proven that salmon thrive excellently in this unspoiled corner of the world. Una and Peter continue a long and proud family tradition within breeding and smoking salmon in Tasmania and today the smokehouse is recognised as one of the absolute best in the Southern hemisphere. The high quality is due to several factors but perhaps first and foremost to the fact that Una and Peter do not leave anything up to chance but are
in control of everything from the hatching of the salmon eggs to the breeding in their own salmon farm to the subsequent slaughtering and smoking. Moreover, the salmon is bred in a very clean environment on the wild west coast of Tasmania and on the edge of a huge natural reserve. Once the salmon has been slaughtered and filleted, it goes throught a meticulous process of curing, maturing and smoking. What makes the Tasmanian smoked salmon so special is its taste which originates from the wood chips smouldering under the salmon sides. Una and Peter use a secret mixture of wood chips from different types of Australian hardwood which gives the salmon a particularly delicate and exotic taste.
Hjort & Mikkelsen
worldsbestsalmon.com Verdens Bedste Laks ApS, Skomagergade 8, DK-4000 Roskilde, Denmark Phone: +45 72405060, Email: firstname.lastname@example.org, Web: www.worldsbestsalmon.com