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Smoked Salmon Processing
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PHASE I - FILLETING & DEBONING |
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| Filleting takes place by cutting off the head fins and tail then we debone & treat each side separately |
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PHASE II - SALTING |
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| Salting of fish takes place using natural sea salt spread out on specially designed tables for this operation. Salting takes place in measured proportions and within recurring times according to the size of the Salmon fish and the preferential taste of both domestic and foreign markets. |
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PHASE III - SMOKING |
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| The cured Salmon filets are gently smoked by special mix of oak and citric wood chips in our smoke oven which is equipped with an advanced computer to control the moisture and the heat inside each piece of salmon. It also controls the density of the smoke inside the cabin. these detailed steps are to ensure the maturity of the salmon with is distinct flavour known for MIDO's Smoked Salmon. |
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PHASE IV - SLICING |
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| We are proud that we Hand Slice all our Smoked Salmon to a real thin traditional D-shape which yield almost 50% higher than the mechanical slicing. When the slicing stage is completed the slices are arranged once again in easy to use, fine cellophane paper which separates, protects the slices and makes them easy to handle then we pack it into various packaging sizes according to our customer needs .Uniquely, MIDO's Smoked Salmon is known by its Brown meat off in all the retail packages which are packed form the center cut pieces. |
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PHASE V - PACKAGING |
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| Using the latest packing technology, each package of Smoked Salmon is vacuumed and packed independently to assure the highest quality available. |
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