The salmon from the Faroe Islands is particularly impressive because it is farmed in the cool, clean waters of the North Atlantic. The fish is processed and packaged in Ireland, a few hours after the catch. The rest is up to Claudio Cerati, owner of Upstream, who is in charge of marinating and smoking with a blend of woods, primarily beech, from the Parma Apennines. The leading products are Upstream Royal, full side, and fillet.

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