We have thirty years of experience in the world of smoked products. Our vision is to work with the best raw material and offer it to the most demanding restaurateurs without artifice, so that the fish is the only protagonist. For this reason, from our beginnings we have been trained with the best Norwegian smokers, great heirs of this prehistoric culinary technique.
Our goal is to transform the best raw material from the sea into a gastronomic experience.
The salmon that we make at Reyes Varón comes exclusively from cold Norwegian waters. Its inhospitable coastline and the ancient tradition of Norwegian fishermen assure us the best raw materials. In sustainable ocean aquaculture facilities, our salmon are fed high-quality products and are subject to strict Norwegian regulations regarding the use of antibiotics. The combination of the Norwegian ancestral tradition with its high capacity for innovation, certify the quality of our salmon.
The process of raising our salmon, slowly and carefully supervised, guarantees that the salmon goes through all the stages of natural development. From the hatching of the roe, more than 16 months pass until they are transferred from fresh water to salt water. Once at sea, the salmon remain on marine farms located in deep Norwegian fjords for between 14 and 22 months, at which point they weigh between four and six kilos. One of the differential values of Norwegian aquaculture is its strict legislation focused on respecting local ecosystems.
Achieving a product of extreme softness and that retains all its properties has been the objective pursued by Reyes Varón since its origins.
And precisely, to achieve a soft and versatile raw material, without masking the product, the smoking technique is key. After years of testing with different burners and woods, we ended up finding our hallmark in baking that gives our products a subtle touch while preserving their natural properties. This process resulted in the custom manufacturing of ovens that apply cold friction smoking, using whole blocks of wood, making Reyes Varón a pioneer in this technique in Spain. Innovation added to craftsmanship in the stages of curing, low-temperature smoking and final resting are our secret before the most demanding palates.
The salmon that we make at Reyes Varón comes exclusively from cold Norwegian waters. Its inhospitable coastline and the ancient tradition of Norwegian fishermen assure us the best raw materials. In sustainable ocean aquaculture facilities, our salmon are fed high-quality products and are subject to strict Norwegian regulations regarding the use of antibiotics. The combination of the Norwegian ancestral tradition with its high capacity for innovation, certify the quality of our salmon.
The process of raising our salmon, slowly and carefully supervised, guarantees that the salmon goes through all the stages of natural development. From the hatching of the roe, more than 16 months pass until they are transferred from fresh water to salt water. Once at sea, the salmon remain on marine farms located in deep Norwegian fjords for between 14 and 22 months, at which point they weigh between four and six kilos. One of the differential values of Norwegian aquaculture is its strict legislation focused on respecting local ecosystems.
Achieving a product of extreme softness and that retains all its properties has been the objective pursued by Reyes Varón since its origins.
And precisely, to achieve a soft and versatile raw material, without masking the product, the smoking technique is key. After years of testing with different burners and woods, we ended up finding our hallmark in baking that gives our products a subtle touch while preserving their natural properties. This process resulted in the custom manufacturing of ovens that apply cold friction smoking, using whole blocks of wood, making Reyes Varón a pioneer in this technique in Spain. Innovation added to craftsmanship in the stages of curing, low-temperature smoking and final resting are our secret before the most demanding palates.
