Switch mode

Alpine salmon

Which foods have a tradition in the mountains of Graubünden? The answer is easy: the very best mountain cheese, spicy dried meats or sweet nut cakes. But salmon? You would probably expect to source it in Scotland. But for a few years, Swiss Lachs have been farming top-quality, sustainable salmon in Misox, Graubünden’s southern valley.

Swiss Deluxe Hotels Stories Summer 2023 Alpine Salmon Shutterstock 2024682278 Bearb

Thanks to a closed-loop system, the need for fresh water is reduced to 2%. In addition to conserving water as a resource, this eliminates the addition of chemicals and antibiotics. The salmon is not only fresher, healthier and more sustainable, but it also tastes better.

In addition to its high quality, the Atlantic salmon farmed by Swiss Lachs packs a punch with healthy proteins, vitamins, essential minerals, and omega-3 fatty acids. One single serving of low-calorie salmon covers the need for essential omega-3 fatty acids for five days.

Swiss Lachs supplies usable fish waste, such as cuttings and trimmings, to specific caterers. Fish heads and any other production waste go to animal feed producers. The remaining waste, as well as all filter residue, is processed into biogas.

Swiss Lachs sources its salmon eggs from Iceland. These are free of viruses and disease and, thanks to being reared in an indoor facility, are also free of parasites. This means that the fresh salmon fillets can also be consumed raw as sashimi without the need for any freezing treatments.

The abundance of purest high-altitude spring water offers unique conditions for Swiss salmon to be produced in Lostallo. Local production accounts for shorter distribution routes, resulting in lower CO2 emissions. Last but not least, Lostallo benefits from the creation of valuable jobs in this remote region of Switzerland.

Before smoking, the salmon is soaked in a brine marinade overnight with salt, sugar, pepper and various Alpine herbs. The salmon is then hung for 24 hours so that the flavours can fully develop in the fillet. Smoking is done traditionally with burning oak wood and horizontal airflow.

Swiss Lachs, Camp di Polac, 6558 Lostallo - swisslachs.ch
Words Martin Hoch

Related Stories

In an age of transformation in which we are all striving for efficiency and sustainability and looking for new paths, the restaurant industry is no exception. Even in the fine dining scene, concepts are being reconsidered and structures adapted in order to move with the times. One remarkable discovery in this regard is blooms, the new garden restaurant at the Dolder Grand Hotel in Zurich.

Discover more

‘Food and drink play a key role in promoting a tourist destination,’ Dany Stauffacher says. It was with this in mind that he combined these two crucial elements in the first edition of his S.Pellegrino Sapori Ticino event back in 2007.

Discover more

The region between Lucerne and Vitznau is a hotspot for creative concepts with a unique signature – Asian-inspired and using the very best Swiss products, from free-range pork to Alpine Sbrinz cheese.

Discover more

Valais is a privileged location. Switzerland’s largest wine-producing region is blessed with both ideal climatic conditions for wine-making and a fascinatingly broad range of different grape varieties and styles of wine.

Discover more

At the age of just four, Yannick Crepaux had already prepared a dessert with oranges all on his own. Today he cooks in the Valais mountains at the very highest level – and he loves to give his dishes a hint of freshness by adding citrus fruits.

Discover more

‘Serrated knives tear the meat,’ says Michael Bach, founder of the Swiss knife manufacturer Sknife. ‘Only a really sharp blade will glide effortlessly through the juicy meat without wounding it.’ And that is precisely what counts when it comes to getting full enjoyment out of meat.

Discover more

Radicchio has only been grown here since the 1980s. One particular kind has enjoyed a very special career over the last ten years: Radicchio di Castelfranco from Veneto, with its yellow leaves, pretty red speckles and significantly finer leaf structure with fewer bitter compounds.

Discover more