Probably the smallest commercial smokehouse in the world ;-). Actually it takes about 14 hours of process time spread over 4 days. The fillets are then further rested for 2 or 3 days before final vac packing and selling. This is the skinned side of the fillet where every trace of skin, fat, red muscle and sinew are shaved away using my beautiful little Spanish knife prior to salting and smoking. My smokers are not mechanical and therefore do not use fans to suck smoke and air over the fillets . The result is a very moist smokey atmosphere that flows evenly over both surfaces of the fillets relying on condensation and osmosis to produce a soft but very obvious smokey flavour with no harshness or fishy aftertaste.
