Salmon from Rossini Caviar is produced by traditional smoking methods where salmon is hand salted and smoked in a beech wood smoke house for 20-28 hours. This method differs significantly from the modern industrialized smoking process; it’s more time consuming and thus more costly. It is a lengthy process that requires experience and constant monitoring of the salmon but it is this timetested method that brings out all the important flavour nuances in the finest smoked salmon. It is a lengthy process that requires experience and constant monitoring of the salmon but it is this timetested method that brings out all the important flavour nuances in the finest smoked salmon.