Additive-free cold smoking that brings out the natural ingredients. Trout salmon with a moderate fat and vibrant orange color is cold-smoked with a moist texture without the use of chemical seasonings or preservatives. Trout salmon, widely used as a smoking ingredient, has just the right amount of fat and a beautiful orange color, adding a rich touch to your table. This all-purpose smoked salmon pairs well with any dish. After seasoning the salmon, we let it mature in the refrigerator for about two days to adjust the flavor and let it blend in. Afterwards, for about 50 years, the oven is used for about 50 days in a unique smoking oven, where the air is dried and smoked 2~3 times to slowly let the smoke blend and steam. Despite being thoroughly smoked, the slow smoky notes do not have the typical irritation typical of smoke. The main feature of smoked salmon is that you can eat it right after opening the bag. And with just a little extra effort, you can create an exquisite dish.