Eifel salmon manufactory: filleting, dry-curing, refining and smoking of Superior salmon (Salmo salar)
Lachsräucherei Von SER GmbH
53533 Müsch (Ahrstraße 17) · DENew on Amplifa
Eifel Salmon Manufactory
The Lachsräucherei Von SER GmbH is a family-run salmon manufactory in Müsch in the Eifel region. The company processes Superior salmon of the species Salmo salar: after quality control, the fish are filleted, pin bones removed and the fillets dry-cured by hand with a dry salt mixture of organic sea salt and spices. After approximately 24 hours of maturation, the fillets are cleaned and dried and then refined – classic Eifel smoked salmon is cold-smoked in the smokehouse with Eifel smoke, gravad salmon receives a dry marinade with coconut blossom sugar and dill, and Stremel salmon is hot-smoked. Finally, the products are portioned, sliced and packaged. Depending on the product, the shelf life is 10 to 18 days when stored at +1 °C to +4 °C. Sales take place via direct sales, an online shop with shipping service, as well as wholesale and retail supply; in addition, the Sion family operates the restaurant "S - Ecke" and an event location with event service.
- Site
- Müsch
- Processes
- Filleting, Salting (dry curing with organic sea salt and spices, by hand), Smoking (cold smoke, Eifel smoke, smokehouse), Hot smoking (Stremel salmon), Graving/marinating (dry marinade with coconut blossom sugar, dill), Portioning/slicing and packaging, Smoking of salmon (filleting, salting, refining, smoking, packaging), Direct sales
- Materials
- Salmon (Superior, Salmo salar), Superior Salmon (Salmo salar), Dry curing, Cold smoking (Eifel smoke), Hot smoking (Stremel salmon), Gravad marinade
- Certificates
- Quality control before processing
- Founded
- 1991
- Industries
- Food/Fish refining, Gastronomy, Events
- 01
Quality control of the salmon
- 02
Filleting and removal of pin bones
- 03
Dry-curing by hand (organic sea salt, spices)
- 04
Maturation period approx. 24 hours
- 05
Cleaning and drying
- 06
Smoking (cold/hot) or marinating
- 07
Portioning, slicing and packaging
Raw Material and Refining Processes
Superior Salmon (Salmo salar)
Raw material for all products; processing following in-house quality control.
Dry curing
Hand salting with fine organic sea salt and spices, followed by approx. 24 hours of maturation.
Cold smoking (Eifel smoke)
Classic Eifel smoked salmon acquires its smoky aroma in the smokehouse through gentle cold smoke.
Hot smoking (Stremel salmon)
Hot-smoked variant with less salt and deviating temperature and duration in the smoking process.
Gravad marinade
Dry marinade according to the house's own recipe with coconut blossom sugar, fresh dill and classic spices.
Location
Müsch
DESalmon smokehouse with production, direct sales, restaurant "S - Ecke" and event location (pavilion)
- Materials
- Salmon (Salmo salar)
- Smokehouse
Products
Inside the production
Industries
Processes & technical limits
| Processes | Tolerance | Max. part | Weight | Lot size | Materials |
|---|---|---|---|---|---|
| FilletingAssembly | – | – | – | – | Salmon (Salmo salar) |
| Salting (dry curing with organic sea salt and spices, by hand)Surface treatment | – | – | – | – | Salmon (Salmo salar) |
| Smoking (cold smoke, Eifel smoke, smokehouse)Heat treatment | – | – | – | – | Salmon (Salmo salar) |
| Hot smoking (Stremel salmon)Heat treatment | – | – | – | – | Salmon (Salmo salar) |
| Graving/marinating (dry marinade with coconut blossom sugar, dill)Surface treatment | – | – | – | – | Salmon (Salmo salar) |
| Portioning/slicing and packagingAssembly | – | – | – | – | Salmon (Salmo salar) |
Additional services
Quality
Every salmon undergoes quality control before processing; products are stored chilled at +1 °C to +4 °C and, depending on processing, have a shelf life of 10 to 18 days.
| Evidence | Müsch |
|---|---|
| Quality control before processing |
History
- 1991
"VON SER" quality since 1991 – founding/quality year of the salmon smokehouse