Smoked salmon Keia Loin 220 gr (Only Spain)

Buying Smoked Keia Salmon Loin 220 grams is always a good option because Keia salmon is made with smoked salmon raised in the Orkney Islands (Scotland) or in the Norwegian Sea, fleur de sel and brown sugar. Keia smoked salmon is smoked with fine wood from wine barrels from the D.O. Rioja and oak and beech wood.

Keia is based on the concept of eco-gastronomy and, therefore, only obtains raw material from fisheries whose activity is managed and carried out in an environmentally responsible manner.

Cold smoked

In addition, they are cold-smoked Keia salmon loins -below 30 degrees- that comes from a fire that burns apart from the place where the fish is placed. If the temperature is higher, there is a risk of cooking the fish, however, the cold smoke makes the flavor and consistency of the fish optimal, although it must be consumed in less time.

In order to achieve the texture and flavor that characterize Keia salmon and unlike industrial smoked products, in which a liquid that gives smoke flavor such as Unismoke or Zesti Smoke Code 10 is injected, in Keia they use natural smoke, controlling both its density and its density. its temperature and humidity, that is, following ancestral production techniques but applying current technical and scientific knowledge to determine which are the ideal parameters in each specific case.

Keia smoked salmon is caught in the waters of the Orkney Islands and the Norwegian Sea, it has the designation of origin: Scottish Salmon. For its preparation, Keia only uses: smoked salmon, fleur de sel and organic cane sugar.

Why Keia?

Keia is a small company founded in 2005 by the gourmet Kepa Freire Ortueta and the cutter Gaxen Ortuzar. It all started 20 years ago when Kepa traveled to Finland and learned the cold smoking technique. After experimenting with various options, wood, sugar and salts, Kepa achieved the perfect formula and together with the close friendship he had acquired in 1994 with the famous Bilbao restaurant Casa Rufo, linked by family to Gaxen, in 2005 they launched a gap in the market for quality artisanal smoked products.

In addition to using top-quality raw materials, Keia respects the product through an artisan method of beheading, cutting and deboning the fish carried out by professionals who love their work.