Our method

Selecting and hand filleting

Selecting and hand filleting

It is a known fact that a final product will never be better than the ingredients it is made from. At Opal seafood we have strict rules about the raw material we use. Our white fish are caught by line on the coast of Iceland and brought in daily. As for our other species, like salmon and arctic char, they are all high-quality, Icelandic-farmed fish.

We evaluate fish for freshness on arrival

We evaluate fish for freshness on arrival

At the next step, all our fish are filleted by hand and then either put into fresh consumer packaging or into our smokery. Filleting by hand ensures less waste and a fillet of better quality and presentation.

Dry salting and smoking

Dry salting and smoking

The fillets are dry-salted by hand so that they can absorb the right amount of salt. The salt is then rinsed off with clean Icelandic water.
Our vertically smoked salmon is hung by a thread from its tail. This is the oldest known method for smoking salmon and has been perfected over three generations.

Slicing and packing

Slicing and packing

After being smoked, our fillets are hand-sliced by our experienced staff, into large, thin slices.
The salmon is controlled for quality in order to guarantee that the product is up to our requirements and culinary standards.
Our primary goal is always to offer the best quality in taste and an elegant looking product.
We take the time needed to make an exceptional product.