עישון-דגים
The Smoking Process

  • Hermes Fish smoked fish – sold in Israel by Hermes Fish Ltd., experts in importing fish for smoking – is known for its high quality gourmet fish products.
    Hermes Fish Ltd. imports the fish into Israel, according to the appropriate fishing seasons. The company is highly familiar with the finest fishing companies in Norway, Scotland and England.
    The fish make their way to Israel inside special refrigerated containers, which protect the fish from germs and bacteria. Immediately following the smoking process, they are delivered by refrigerated trucks to their destinations across Israel.
     
    The Smoking Process
    The smoking process is carried out at the leading smoking factory in Israel. Each type of fish undergoes its own unique preparation and smoking process. Most fish are salted, dryed and hot or cold smoked.
     
    Hot or Cold Smoking
    After being imported by Hermes Fish Ltd., the fish are smoked with hot or cold smoke according to the type of fish and its weight. The time and temperature are determined by the size and weight of the fish. Fatter fish are smoked at higher temperatures and for longer periods of time, lighter fish requiring lower temperatures and less time.
    In cold smoking, the fish is salted and smoked in an oven no hotter than 40°C.
    In hot smoking, the fish is lightly salted and can then be smoked in an oven up to 100°C. By ensuring the optimal size, however, we can hot-smoke them at a maximum heat of 80°C, giving a more delicate taste.
     
    The Base
    We perform natural smoking on pure beech wooden chips, with no added herbs or other types of sawdust, in order to give the fish a distinctive taste and aroma.
     
    Fast Delivery
    Immediately after the fish is smoked and packaged, we deliver it in refrigerated trucks, to ensure that its quality is preserved and no chance for developing any germs and bacteria.