Smoked salmon Keia side (Only Spain)

Buy Keia Smoked Salmon, therefore, Keia smoked salmon is produced with salmon from Scotland and Norway. Its smoking is made from fine wood and wood from Rioja wine barrels.

The Keia smoked salmon plate contains 2 kilos of salmon of the best quality. They are of the salmo salar variety and come from the waters of Scotland and the Orkney Islands, they have the AETC certificate for Environmental Sustainability. They are gutted and headed to first pass through a brine of salts and sugars for 24 hours, then they go to the smokehouse where the smoke is replaced from time to time in a process that lasts between six and seven hours.

The salt and fleur de sel used have been carefully selected due to their sodium content, with the aim of achieving proper dehydration of the product without excessive salting. By virtue of the product to be handled, the proportions of this mixture vary according to the characteristics of each one. The brown sugar used is extracted from natural cane and is used without prior refining.

The Keia Smoked Salmon is caught in the waters of Scotland and Norway, however, the cutting and preparation are carried out in the factory that Keia has located in the Biscayan town of Lemona. For the elaboration of the Keia Smoked Salmon side, the only ingredients used are salmon, sugar and salt. Therefore, Keia Smoked Salmon is suitable for those allergic to lactose, as well as those allergic to eggs, gluten or nuts.

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.

Keia is based on quality and, above all, on the concept of eco-gastronomy, that is, quality gastronomy with sustainable techniques. For this reason, Keia respects the welfare of the animal and produces the product using clean processes that are fair to the environment. 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.