The Mirsa Process
When the salmon arrives to our processing plant
in Miami, it is immediately processed. We receive shipments
2 to 3 times per week to insure the ultimate freshness. The
fresh salmon is dry salted by hand with Mirsa’s blend
of salts, sugars and spices. Once salted, the salmon has an
opportunity to rest while preparation for smoking is made. Our
blend of all natural hardwood, without resin, is placed in the
smoker to capture the true flavors of the salmon. After the
salmon is removed from the smoker it is given time to rest before
slicing begins. Once sliced the smoked salmon is vacuum packed
and ready to ship. |
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