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Pure Salmon farms are fully integrated with onsite processing facilities. This model gives us control over the entire value chain and enables us to fillet and process our salmon within hours of harvesting and before rigor-mortis to deliver “pre-rigor” salmon products that offer undisputed freshness, quality and taste.
Moreover, our products are distributed locally through shorter and reliable supply chains, and therefore have longer shelf-life.
Fish welfare is at the heart of Pure Salmon’s values. Another key advantage of onsite processing is the minimization of stress for the fish which is essential from a fish welfare as well as from a fillet optimization perspective; “pre-rigor” salmon flesh is fresher and easier to process.
To leverage this capability Pure Salmon adopts tools and processes that minimize stress throughout the salm on’s life as well as during processing.
In 2020, Pure Salmon opened its processing Center of Excellence in Boulogne-sur-Mer, France. Located at the heart of the leading European processing center, this facility has enabled Pure Salmon to rapidly develop its expertise in salmon processing and smoking, establish standards and training modules, and develop a comprehensive range of new brands targetting specific distribution channels.
Through this processing center of excellence Pure Salmon delivers excellence through tasty and innovative products, based on traditional processing methods.
The product, branding and marketing know-how developed in Boulogne-sur-Mer, will be harmoniously spread throughout all Pure Salmon processing facilities worldwide fostering global identity and recognition.
Thanks to a combination of state-of-the-art automated systems and traditional processes, Pure Salmon produces highest-quality smoked salmon products. Pure Salmon smoking methods are based on ancestral expertise and processes (e.g. “rope hung”) requiring attention to detail at every stage. Our Master Smokers carefully select the freshest, highest-quality salmon and prepare it using traditional methods passed down from generation to generation in the North of France.
The first step is to dry salt the salmon to remove excess water and preserve the fish. The salmon is further air-dried during several days and is then ready to be smoked. We smoke our salmon at a low temperature for several hours using beech wood. This process results in a smoked salmon that displays a characteristic darker color as wll as a distinct taste and flavor.
Artisanal salmon smoking consists of long and complex processes that require extensive expertise, patience, and precision to achieve superior smoked salmon.
One of our specialties is “rope-hung” smoking. Rope-hung smoked salmon, as it is handmade and tastier, is a premium product. The smoking is performed within a more controlled environment as the salmon is suspended (hung).
With this method using ropes to hang the salmon, our Master Smokers can smoke larger or thicker pieces of salmon. Whole fish and entire salmon fillets can therefore be smoked as the amount of smoke in contact with the flesh is better regulated. , This process produces an authentic taste and a characteristic flavor, texture and color that are sought by connoisseurs.
Master Smokers at Pure Salmon proudly continue producing exceptional smoked salmon leveraging their heritage and skills.
In addition, the strategic acquisition of IOD allowed us to take advantage of their salmon market experience, presence and networks to develop our brands and sell our products. We have already developed several new brands which we now distribute across the world.
The IOD – Traiteur de la Mer brand is dedicated to food service and fine food stores.
Our Pure Salmon processing facility is vertically integrated. It combines salmon farming (using recirculating aquaculture systems or RAS) with processing and packaging in one location. This design is optimized for the final product’s quality, sustainability, traceability, and freshness.
The processing steps in such a facility typically include the following:
By integrating the RAS farm and processing plant, our vertically integrated facility ensures a consistent, high-quality product that is traceable from farm to customer. The proximity of the farm and processing plant also allows for faster processing and fresher salmon, resulting in a higher quality product for the customer.
Sustainability is an essential aspect of Pure Salmon processing.
We implement best practices to minimize the environmental impact of the processing process:
By implementing these sustainable practices, Pure Salmon’s processing facilities contribute to the long-term health of the environment and the industry while producing high-quality salmon products processed responsibly and to the highest standards.
In our vertically integrated salmon processing plant, our top priority is to ensure our salmon’s food safety and quality. Integrating the Pure Salmon RAS farm and processing plant offers several advantages that help us achieve this goal.
Salmon, whether fresh or smoked, is a high-nutrient source with numerous health benefits.
The different cuts of salmon offered by our salmon processing facilities vary according to the tastes and preferences of local consumers.
The most common cuts are:
The specific cuts offered by Pure Salmon processing facilities vary according to region, cultural influences, and consumer demand.
Our smoked salmon processing plants use a unique and traditional method that sets us apart from conventional methods in the industry. Unlike many modern processors, we use a dry salting technique that enhances the natural flavour of the salmon rather than injecting it with salt water. This traditional method results in a more delicate and nuanced flavour profile, which is highly prized by connoisseurs.
In addition to our dry-salting technique, we smoke our salmon on a rope or plate. These slow, deliberate processes allow the smoke to penetrate the salmon evenly and thoroughly, giving it a rich, smoky flavour unmatched by conventional methods.
Finally, we will take great care to source our salmon from our RAS farm, providing us with the freshest and highest quality fish. In this way, the natural flavours of the salmon are preserved and enhanced and not overwhelmed by the smoking process.
Using these traditional methods, we can produce the highest quality smoked salmon with unrivalled flavour and texture. Our customers can taste the difference and appreciate the care and attention given to each batch of smoked salmon.
Fiona is a qualified lawyer (LLB (hons)/ BA), general counsel, compliance officer, and c-suite executive with over 22 years of experience in both private practice and in-house with global multinationals, public companies, and local conglomerates in various industry sectors including energy/utilities, technology, and retail. Fiona has experience developing, managing, and leading global legal and compliance functions for companies operating in multiple jurisdictions.
Fiona’s international legal experience is diverse and includes working for multinational companies, such as Yahoo!, Tabreed, Palm Utilities, and Damas International. Fiona commenced her legal career in Australia, working as a legal officer at the Parliament of Victoria. Then she moved into private practice where she practiced as a corporate attorney for Australian and global law firms DLA Piper and Corrs Chambers Westgarth. Fiona holds a Bachelor of Laws Degree (Honours) (LLB), and a Bachelor of Arts Degree (BA).
LFF Group’s main companies: Lyons Seafoods, Farne of Scotland, Labeyrie, King Cuisine, Père Olive, Blini, Le traiteur Grec, Delpierre, Labeyrie Traiteur Frozen, Salé Sucré.
Track Record:
Directorships: Snacks International, SIA Group Savencia Fromages and Dairy, Logismose Meyers Denmark, Alliance Etiquettes and Family Service.
LFF Group’s main companies: Lyons Seafoods, Farne of Scotland, Labeyrie, King Cuisine, Père Olive, Blini, Le traiteur Grec, Delpierre, Labeyrie Traiteur Frozen, Salé Sucré.
Track Record:
Directorships: Snacks International, SIA Group Savencia Fromages and Dairy, Logismose Meyers Denmark, Alliance Etiquettes and Family Service.
