Smoked salmon: The ultimate indulgence. To produce our exceptional smoked salmon, we score the skin side and hand cure with salt and brown sugar. It's then left to cure for around 4-6 hours to remove moisture from the salmon side before washing the cure off and chilling for a further 24 hours.
Any information supplied by Lynas Foodservice in relation to food legislation or contents is intended to act as a guide. It is not a legal interpretation nor does it constitute legal or professional advice. It is the responsibility of individual food business operators to ensure full compliance with the law.
Any information supplied by Lynas Foodservice in relation to food legislation or contents is intended to act as a guide. It is not a legal interpretation nor does it constitute legal or professional advice. It is the responsibility of individual food business operators to ensure full compliance with the law.