Consulte el HORARIO ESPECIAL de diciembre de LA TIENDA de Juan Montalvo.

Artisanal smoked products. The best ones in Europe.

How do we do it?

Preserving the purity of the process
We attempt to maintain the process natural and craft.
During the process we only use water, salt, sugar and sawdust smoke from beech wood.
We do not add any conservant or additional additive.
Our smoked products receive at least a seven-hour smoking process.
 

Formats and where to find them
The Smoked Salmon is available in sections or whole pieces of approximately 1 kilogram and a half.
Available at La Tienda de Pescaderías Coruñesas.

Ahumados artesanales

Step 1: Cleaning the salmon

Salmón

We use the best salmons for the smoking process.

Abrir por la mitad

The salmon is open in two halves.

Proceso manual

It is a manual process.

Sacar los lomos

We take the two loins of the salmon.

Limpiar

The salmon is cleaned and chopped up.  

Quitar espinas

We remove all its spines.

Step 2: Preparation in brine

Cubrir en salmuera

The salmon is manually covered in brine

Productos naturales

We only use natural products

Sal y azucar

Salt and sugar

Step 3: Smoking

Reposar

The salmon rests for about 12 and 14 before smoking

Ahumar

The smoke

El horno

The horn

Step 4: Filleting and packing the salmon

Retirar la piel

We remove its skin

Fileteado

Filleting the smoked salmon

Corte

Cutting and preparation

Colocación de filetes

Placing the fillets

Envasado al vacío

Vacuum packing

Presentación final

Final presentation

Desde 1911

MORE THAN 100 YEARS

Since 1911, we work with the best seafood

Servicio 48h

24/48H SERVICE

The product is served in the best conditions

El producto más fresco

THE COOLEST PRODUCT

Fish and seafood directly served from la Lonja (seafood market)

Ahumados artesanales

ARTISANAL SMOKED PRODUCTS

Discover our smoking process

Tienda propia

OWN STORE

We also serve in our physical store

Seleccionamos por tí

WE CHOOSE FOR YOU

Stop worrying and enjoy the best seafood