Smoked & Cured
Tradition and craft, elevated by exceptional fish
Our smoked and cured range exists because the best fish deserves the best treatment. Nordic smoking and curing traditions have been perfected over centuries — we simply start with better raw material.
Cold-smoked, hot-smoked, and gravlax — each product is a careful collaboration between technique and nature.
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Three distinct preparations
Slowly cold-smoked over beech and alder for 12–18 hours. Silky texture, deep flavour. Available as whole sides or pre-sliced portions.
Hot-smoked to a firm, flaky texture with a more pronounced smoke character. Perfect for salads, pasta, and charcuterie boards.
Cured the Nordic way — salt, sugar, dill and time. Our gravlax uses a recipe refined over decades to achieve the perfect balance.
From harvest to your kitchen
Fish are harvested at optimal size and transferred to the processing facility within hours.
Hand-trimmed and prepared by our skilled team. Each side is inspected for consistency before curing begins.
Depending on the product, fish are salt-cured, gravlax-cured, or cold/hot smoked using traditional techniques.
Vacuum-sealed and cold-chain shipped. Modified atmosphere packaging available for extended shelf life.
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