Our expertise
Since 1948 our teams have passed on the skills and knowledge to develop a simple and authentic product..
MARCEL BAEY know-how is based on the mastery of key stages:
THE SELECTION OF THE RAW MATERIAL
We have built trusting relationships with our suppliers for many years. We select the best fish based on our expertise (purchasing office in Norway, visit to breeding farms, etc.). 100% of our raw material receipts are approved by trained and authorized employees.
SALTING
At MARCEL BAEY we have chosen to salt our smoked salmon with dry salt for better texture and optimal conservation. We use salt as the only preservative, without any additives. Over the years we have refined our salting times to achieve a perfect balance between salt, smoke and the taste of our salmon.
SMOKING
The subtle and aromatic taste of MARCEL BAEY salmon is the result of slow combustion and gentle smoking with beech sawdust. Our master chefs, depending on customer requests, smoke the salmon fillets either on a horizontal or vertical grid. String smoking (vertical) is characterized by a smoother texture and smoother smoking
The ripening
Curing is the period of maturation during which our salmon rests and unfolds its aromas. Taking time is an essential component at each stage of the preparation of a MARCEL BAEY smoked salmon
THE CONDITIONING
Each salmon goes through the expert hands of our teams who validate compliance with the process. We condition: fillet not sliced, sliced by machine or by hand. Manual slicing brings extra delicacy and care thanks to the skill of the men and women at MARCEL BAEY, which no machine will ever do so well. Our master chefs, depending on customer requests, smoke the salmon fillets either on a horizontal or vertical grid.
