A Peak Inside Our New Smokery
Step 3 – Hand Carving
Pin bones are
removed by hand
Whilst much of H. Forman & Son smoked salmon is dispatched from the factory as whole, untrimmed sides straight out of the kilns, wrapped in greaseproof paper, the rest undergoes further attention.
Hand slicing ‘banquet’ style
Trimming, pin-boning and carving by hand is a labour-intensive process employed for good reason: it makes a huge difference. Cheaper sliced smoked salmon is often sold untrimmed with the pellicle (the hard and chewy outer crust that forms during smoking) left intact because it adds to the weight. H. Forman & Son smoked salmon, on the other hand, is supplied with the pellicle removed for a far superior taste.
Slicing by hand – D-cut or banquet slices (lengthwise), according to customer preference – also enhances taste because the slightly uneven surface of each slice releases more flavour. Lance Forman likens this to eating ready-sliced bread as opposed to a loaf sliced by hand at home.
Finally, the slices are re-assembled, with considerable skill, in the form of the original side, or as fixed weight or portion- controlled packets, and wrapped ready for dispatch. A fleet of refrigerated delivery vans supplies customers as soon as possible. Time is of the essence as the best smoked salmon should be eaten as fresh as possible; preferably, the same day it leaves the kiln.