How we smoke

We smoke everything ourselves, in our own facility on professional equipment. The smoke comes only from beech wood.

1Beech wood only

The smoke comes from natural beech wood chips. No liquid smoke or flavourings — just a soft aroma and a golden colour.

Fish and meat cook in hot smoke instead of frying in oil. No added fat — just juicy flesh and the smoke aroma.

The fish rests in cool smoke for a long time without high heat. That is why our salmon and trout stay tender and silky.

The label reads: fish or meat, salt, spices and smoke. Salt and smoke are the oldest way to preserve food, and they need no additives.

We work in our own facility on professional equipment and handle every step ourselves — from the fresh catch to packaging.

Taste the difference