Cognac-marinated sliced salmon. The production process starts on the same day that the salmon is taken from the fjord. The fish is skinned and placed in a brine of cognac, dill, salt, sugar, pepper and crushed juniper berries. The salmon is turned a few times throughout the process, and more spices and cognac are added. After five days, the fish is deboned and sliced before being vacuum-packed and weighed for the customer.