Michael Price

There you go, look at this one.

You've got your salmon there, curing and smoking.

It does look darker once you've taken the moisture out of it.

But if you look here, can you see the oils just starting to come out there?

That's what we're looking for.

We're wanting that fillet to sit basically level on the hand.

That's what we look for, and a dry texture on the back.

It is, exactly that.

That's what we look for.

So we look for the oils coming out down on the flank, which is at the flank there, on the belly, on the loin part there.

As you can see, if you look on me, sunlight catching it there.

And that's at it level.

And that was done.

They went in yesterday morning.

So they'll be coming out, hopefully, at end of play today.

Anywhere from 18 hours up to about, can be in winter, up to about 30 hours.

Through here.

So we smoke salmon, it's cold smoked, because we only want the ambient air temperature.

With the mackerel, it's a hot smoked product.

We're taking out the moisture out of the protein with salt and also with heat.