Description
- Norway
- Latin name: Salmo Salar
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.
- Freezing : suitable
