OUR METHODS

We use traditional methods of curing, salting and smoking

We use only wild and responsibly farmed fish from recognized farmers. They live their lives in the pristine and rough water of the North Atlantic and the South Pacific, making them strong and muscular.

We select only the best and healthiest fish. Each fish is then filleted by hand. We use traditional methods of curing, salting and smoking. The smoking process alone uses three different kinds of natural wood chips.

After selecting only the best sides of fish, we cure them, with Adriatic sea salt and raw sugars, a traditional recipe that has been handed down through the generations.

The fillets are then washed and dried and placed into the smoker where they are gently cold-smoked until they take on the characteristics that make
our smoked fish so distinctive.