LE BORVO started smoke salmon business 40 years ago. It has been searching high quality raw salmon from little farms, mainly in Norway and Scotland.
It only produces high-end salmon and seldom work with other retailers in France.
LE BORVO takes five days to smoke a salmon, but other producers make use of salt injection technique and only spend 1 day to smoke it.
No addictive is added and used low level of salting and smoking technique.
Smoked Salmon fillet is the most tender and succulent cut of the fish. Translating literally to “Salmon’s heart,” this exceptional fillet has a luxurious silky texture and intense flavor unequaled by other cuts of fish.
Salmon is marinated with natural salt instead of brine, lightly smoked and carefully matured to reveal all its flavour.
