Arctic omul and muksun are fish of the far North that gain fat at the coastal part of the Arctic Ocean. To spawn, they rise to the cold Arctic rivers Olenek and Khatanga.
We double salt the whole fish with intermediate fermentation. The process takes up to 6 days. Then, we select fillets from the top of the fish for the final fermentation. On this step, we add all the necessary spices, including Kampot pepper, to place flavoring accents. After that, we carefully place each piece in sterile jars and dress in the aesthetic architecture of our SLB product boxes! Bon Appetit!