Brine for Smoked Salmon

Product Code: 2A3I055
Available size: 4.70 kg

This process created by BSA for the preparation of smoked salmon is a cold smoking method combined to immersion: the Smoke-Immersion.


  • Put the salmon fillets in the liquid seasoning (skin on top) so that they float.
  • Leave the salmon fillets in immersion for a maximum of 36 hours.
  • Remove the salmon fillets from the brine and quickly rinse them under cold water.
  • Refrigerate the salmon fillets to dry them until the desired texture is obtained.
  • Slice and enjoy.

    For a detailed explanation of the Smoke-Immersion process, click here.

    We remind you that it is forbidden to keep sealed smoked fish products in the refrigerator. They must always be stored in the freezer.

    For more information about this restriction, click here.

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