Smoked Trout

Trout - hand salted and cold smoked over beech wood chippings

Our trouts are carefully selected from chosen suppliers and are the foundation for securing superb quality seafood products with full traceability from sea to plate.  

We mainly smoke the trouts according to good old-fashioned traditions. The fish are filleted by hand, salted and cold smoked over beech wood chippings in old-fashioned smoke ovens. Smoking gives the fish a mild smoky and delicate taste. Beech wood smoke contains special flavours resulting in a very characteristical taste. 

In the later years we have expanded our production to include injector salting and slicing by machine - still with our thorough Quality Control from raw materials to finished product. All products are packed according to your needs.