Upstream is a philosophy, a lifestyle, an approach aimed at innovation and the discovery of new experiences to surprise and amaze. It is an alternative, non-linear path, the only direction to follow to achieve something different, far from conventional systems and acquired tastes. This is the meaning of the word Upstream, the spirit with which Claudio Cerati fulfils his dream of making the best salmon in the world. How? Starting with leaving things where they belong, out of clichés.
This is how it rises the current and, from Parma, arrives to the North Atlantic sea. There he brings his unique method, the 'Non Intensive' Control System, the result of passion and refinement, instinct and wisdom, without compromise.
In these pristine waters, salmon live in their natural habitat, free to move in large spaces following a natural, healthy and controlled diet that gives the meat a remarkable balance of nutrients with only 8% fat. A documented supply chain, studied in every detail.
Then, in Parma starts the Upstream method production: filleting carried out to perfection; delicate marinating with salt and sugar, separated and never together, according to Claudio Cerati's recipe; smoking with beech wood from the Parma Apennines, the distinctive touch.
The circle closes in Parma: here the salmon are packaged with the maximum degree of perfection it deserves, ready to go off in new directions.