The salmon is marinated in a mixture of spices and aquavit. 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 aquavit, salt, sugar, dill, mustard seeds, fennel, coriander seeds, black pepper, juniper berries and horseradish. The salmon is turned a few times throughout the process, and more spices and aquavit are added. After five days, the fish is deboned and sliced before being vacuum-packed and weighed for the customer.