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Smoked salmon is a very healthy choice, providing an excellent taste experience and also many nutrients, vitamins, fatty acids and compounds. The process of smoking fish and meats predates written records - it is a process steeped in a global rich history. To fully answer the question 'how healthy is smoked salmon', it is important to understand not only the process of smoking, but also its history.

The former head chef of two-Michelin star restaurant, Le Gavroche, Chef Gaetano Farucci is only too aware of the ever-developmental and exploratory dedication required in Michelin cuisine. Originally from Puglia, Italia, he defies the stereotype and was not born with the passion for cooking, neither did he draw inspiration from famous chefs or his mother or grandmother. His extraordinary journey was unearthed in the desire to get his hands dirty. And, it must be said, what a beautiful result. His aspiration for the hands-on is reflected in his collaboration with Smokin Brothers, where Gaetano was welcomed into the Smokehouse to...

Being committed to planet Earth - and sustainable salmon farming - is not a choice, it is not a trend, it is an essential element of what makes Smokin’ Brothers unique. We are taking vital measures to convey our environmental dedication to every aspect of our process.

At Smokin’ Brothers eco-friendly design is the backbone for the idea of change that we wish to endorse. Design is not just the tangible visuals integral to a company or brand; it captures the approach, the process, and the company culture as a whole. Without Design, we would not have a fraction of the success we have today, as would numerous other brands.