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Salmon, Rainbow Trout, Tuna, Swordfish, Marlin, Mackerel, ...


Our fishes are “hot smoked” or “cold smoked” by our team, following the Scandinavian tradition, which give them an incomparable flavor.

Step 1 : The fillets are salted for hours with sea salt to dry a little bit the fish.

Step 2 : Then rinsed, to take of the salt, and stored in our cold-room for drying.

Step 3 : They are slowly smoked with oak wood for 8 to 48 hours according to the size of the fillets.

Step 4 : Then stored in our cold-room for drying, before packing.

Depending on the species, the fish fillets are “Hot smoked” or “Cold smoked”.

Considering the species and the size of the fillets, the process can take 3 to 10 days.

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