Our PLANET CAVIAR salmons are bred in Scotland, in Norway or caught off the Danish Island of Bornholm. All of them are protected by our trusted partners, respectful of the product with all the care required for remarkable quality. The fresh fillets are cut by hand, salted with dry salt and then cold smoked by friction of red beech in Geneva: our experience and know-how mingle together in the name of fabulous tasting enhanced by a local and unique way of smoking since 1997.