| Our
custom-designed and built factory is located 20 miles south of Boston, and utilizes the most
up-to-date equipment in the country while being operated with care and respect
for tradition - and without sacrificing authentic Scottish flavour and quality.
Our
packaging and customer service is second to none. At Spence & Co., Ltd., we believe
our commitment to quality and excellence will exceed even the most exacting standards. We
look forward to working with you.
All
of our operations supervisors are HACCP certified and strictly follow their
guidelines. Kosher certified by Tablet-K.
BRINING:
The process of applying salt.
1)
DRY BRINE: Directly applying coarse salt
to the fish
2)
WET BRINE: A mix of salt and water in
which the fish soaks
The
objective of either type of brine is to fight botulism, and to work as a preserving agent.
By law, smoked seafood must have a minimum 3.5% water phase salt content.
We use only salt in our brine; no sugar or spices are mixed in.
SMOKING:
The process of applying smoke for flavour, texture and extending shelf
life.
1)
COLD SMOKE: During this process the internal
temperature of the fish being smoked will not exceed 90 degrees Fahrenheit. This type of smoking produces a
moister and more delicately flavoured fish.
2)
HOT SMOKE: In this procedure, the internal
temperature of the fish will reach 145 degrees Fahrenheit for a minimum of 30 minutes. This fully cooks the fish,
producing a flakier, less delicate fish. .
OAKWOOD
SMOKE: In the Scottish tradition we use
100% oakwood. This produces an even, mellow smoke flavor, and produces a
lighter smoke flavor than fruitwoods or applewood. The oakwood enhances the salmon, rather than
overpowering it.
PELICULE:
The outer surface that forms on the fish during smoking is
a little drier and smoker than the rest of the fish.
ATLANTIC
SALMON: Salmo Salar, the Genus species
of Atlantic salmon, is the only salmon we use. All our salmon us currently
farm raised. Pacific salmon actually comprises five different
species: King, Coho, Sockeye, Pink, and Chum. |
