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Refining precious goods During refining, we combine traditional handicraft methods with modern, economic, energy-

saving systems. At Abrahams, the fish is automatically cleanly filleted, but salted by hand. We
smoke according to traditional methods exclusively over locally supplied precious wood and
with expertise beech wood chips. At the same time, we have developed the gentle cold-smoking method
with probably the lowest temperatures in all of Germany. In short: We combine tradition with
innovation in the service of affordable top quality.

Master craftsmanship: dry and wet salting

The salmon fillets are salted before smoking. The type of salting has great significance for the
product quality.

With dry salting, the fillets are sprinkled with salt by hand. This requires experience and
sensitivity to keep the salt content consistent. Good things take time, for dry salting and long
maturing and drying times withdraw tissue water from the fish: That makes the individual slices
so wonderfully firm when cut and firm to the bite, guaranteeing a longer shelf life.

Under our brand ”Friesenstern“, you will also find products with a less elaborate salting method.

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