Wild salmon takes 18 months to pass from the egg stage to that of a small silver fish which leaves the waters of its birth to reach the ocean.
Most salmon live for two years in the area of sea between Iceland, Quebec and the Norwegian coast, then swim back up the rivers again to reproduce. Generally they reach a weight which varies from 3 to 6 kg, but they can also go through a second, or even a third, reproductive cycle; in this case they can weigh up to 12 kg and are a highly-prized rarity.
Salmon fishing is strictly regulated to protect the species. The numbers caught are limited and this makes salmon a rare and precious food. Skilled hands transform it into a delicacy. The process is based on the balance between three ingredients: the fish itself, sea-salt and oak or beech wood smoke. The catch arrives in the smokehouse within twelve hours of being caught and has to be frozen immediately to -18°C for twenty-four hours to destroy any nematode parasites. After this the salmon is cleaned and filleted by hand and left in the salt for at least five hours. Once it has been rinsed and dried it is ready for smoking.
The wild salmon selected for Peck has been treated with great care. It is a pink lean flesh enclosed in a silver skin and is full of flavour and is absolutely exquisite.
